Healthy Sweet Potato Breakfast Hash
Sweet potato breakfast hash is packed with flavor, and makes a great breakfast, side dish, or main meal! Full of veggies, spices, and plant-based protein, this is a versatile one skillet vegetarian dish that’s easy to make and family friendly too!
Servings: 6
Calories: 181kcal
Ingredients
- 1 tbsp olive oil
- 3 cups diced sweet potato
- 4 tsp dried oregano or 2 tbsp fresh chopped oregano
- 1 tsp salt more to taste
- 10 garlic cloves minced
- 1½ tsp cumin
- 1½ tsp ground cinnamon
- ¼ tsp cayenne pepper adjust to taste (use less if you don't like things too spicy)
- ½ tbsp adobo sauce from canned chipotles in adobe- more to taste
- 1 tbsp brown sugar
- 3 yellow peppers diced
- 1½ onions diced
- 2 15oz cans black beans
- 3 tomatoes diced
- toasted salted pumpkin seeds for topping
- Mexican shredded cheese or queso fresco optional, for topping. Use vegan cheese for a vegan version.
Instructions
- Heat a large skillet over medium-high heat. Add oil to pan; swirl.
- Add potato, oregano, and ½ teaspoon salt; cook 3 minutes, stirring occasionally.
- Add cumin, cinnamon, red pepper, and garlic; cook 1 minute.
- Add ½ cup water; cover, reduce heat, and cook 5 minutes.
- Uncover; cook 2 minutes.
- Remove pan from heat.In a separate saucepan, add onion and peppers. Saute 5-10 minutes on medium heat until cooked through.
- Add to potato mixture and cook another 5 minutes, stirring to combine.
- Add remaining salt, black beans, adobo sauce and brown sugar.
- When serving, top potato mixture with 1 tbsp cheese, 1 tbsp pumpkin seeds and diced tomato.
Notes
Storage Directions
- Storing: Leftovers keep in an airtight container in the refrigerator for up to 4 days. Allow the dish to come to room temperature before storing.
- Freezing: Freeze leftover hash in a freezer-safe container for up to 3 months. Defrost in the refrigerator overnight. The sweet potatoes will soften when frozen.
- Reheating: Reheat the dish in a skillet over medium heat until warmed through. Add a small amount of olive oil to the skillet if desired.
- Vegan: To make a vegan breakfast hash, use vegan cheese or omit the cheese.
- Dairy-Free: To make dairy-free hash, use dairy-free cheese or omit the cheese.
- Use small and medium sweet potatoes for a sweet and creamy texture. Larger potatoes are starchier. Look for potatoes that have firm, smooth, and even-toned skin.
- Store raw potatoes in a cool, dark area that is 45-55°F for up to a month, or store them at room temperature for 1-2 weeks.
- Before dicing, scrub sweet potatoes with a produce brush while rinsing under cool water and cut off any bruised parts. For added fiber, leave the skin on.
- Add the spices to the sweet potato mixture, stir well to coat the potatoes, and cook until fragrant, about 1 minute, before adding the water. The heat will enhance the flavor of the spices.
- The flavors of this hash deepen over time, so it’s even tastier the next day. Use leftovers as a burrito filling, breakfast scramble, or salad topping over fresh baby spinach.
Nutrition
Calories: 181kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 726mg | Potassium: 612mg | Fiber: 5g | Sugar: 8g