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Sweet Potato Hash with delicious Southwest flavors that will delight your taste buds! You’ll make this yummy breakfast hash recipe over and over!
Step by step photos and instructions below!
Sweet potato breakfast hash is the real deal, folks! Perfect for weekend brunch and super easy to make.
I’m a huge fan of Southwestern Recipes. This hash is packed with flavors from the Southwest, including jalapenos, fire roasted tomatoes, black beans, cilantro, bell peppers, onions, and sweet potatoes.
I use whatever ingredients I have on hand. Different colors of bell peppers, even cauliflower and broccoli have made an appearance in my sweet potato hash!
Top with a gooey fried egg and some sliced avocado for an absolute treat!
I make this at varying spice levels depending on who is eating, but it’s always fantastic. It’s gluten-free, and vegetarian. It could be vegan if you don’t top it with an egg!
Check out these Healthy Baked Sweet Potatoes with Black Beans for a YUMMY side dish or main!
Why you’ll love this recipe:
- Packed with protein. Eggs and black beans are a fantastic way to start your day.
- Easy to make. Peel, slice and dice the night before! Wake up and throw everything together while the coffee brews.
- Fast! You can make this in about 15 minutes (but definitely under 20)
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
The full list of ingredients and quantities is found in the printable recipe card below.
How to make this recipe
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Peel the sweet potatoes and dice into pieces Dice the bell peppers into about the same size. Slice the onions, dice the jalapenos small. Gather the rest of your ingredients. Drain the black beans, don’t drain the tomatoes.
Make the hash!
Heat the olive oil in a large skillet over medium high heat. Add the diced sweet potatoes and cook, turning regularly until browned and softened.
Add the red onions, bell peppers, and jalapenos and continue cooking for 5 minutes stirring occasionally until cooked and the sweet potatoes are browned
Season with salt and pepper.
Add the tomatoes, black beans and cumin/garlic/onion powder, stirring to combine, then add the cilantro immediately.
This can be served as is, or with eggs cooked in another pan while you make the hash. Try poached, fried or scrambled. Try this easy recipe for how to fry an egg from Momables.
This can go faster if you use pre cooked sweet potato.
Sprinkle the finished hash with some sliced green onions, or some cilantro.
Be sure your veggies are cooked til browned and crispy before adding the tomatoes and black beans. Your hash might turn out more soggy and mashed vs having your pieces of food separate and distinguishable!
What to do with leftovers
Store in the refrigerator and reheat when needed. This is actually a really good recipe for meal prep!
A little cayenne or chili flakes will bump the spice level up!
Add some smoked paprika for an extra boost!
More breakfast recipes:
- Easy Blueberry Waffles from Scratch. These waffles are light and fluffy and golden brown – and take just a few minutes to whip up. You can have 4 Belgian sized waffles in about 15 minutes! DIG IN!!
- Vanilla Maple Baked French Toast. Delightfully flavored french toast, topped with a sweet/nutty/crunchy topping, be warned – you will get addicted!!
- Cinnamon Rolls. Warm, gooey, soft homemade cinnamon rolls with a sweet and creamy frosting that melts deliciously into them… oh my.
- Chocolate Chip Pancakes. A childhood favorite and a sure-fire way to get your family excited to eat breakfast, these Chocolate Chip Pancakes fit the bill!
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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Sweet Potato Hash (Southwest Style)
- 2 large sweet potatoes (peeled and diced)
- 1 yellow bell pepper (diced)
- ½ red onion (sliced)
- 1 jalapeno (minced into a small dice)
- Salt and pepper (to taste)
- 1 cup canned tomatoes (can use fresh)
- 1 cup black beans
- 1 tablespoon cumin
- 2 teaspoons garlic powder
- ¼ cup cilantro (chopped)
- 4 eggs
- 1 avocado (sliced)
- Extra cilantro
- Heat the olive oil in a large skillet over medium high heat. Add the diced sweet potatoes and cook, turning regularly until browned and softened.
- Add the red onions, bell peppers, and jalapenos and continue cooking for 5 minutes stirring occasionally until cooked and the sweet potatoes are browned. Season with salt and pepper.
- Add the tomatoes, black beans and cumin/garlic/onion powder, stirring to combine, then add the cilantro immediately.
- Serve topped with a fried egg, extra cilantro and avocado (optional)
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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