Sweet Potato and Black Bean Breakfast Hash

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups sweet potatoes, peeled and diced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup frozen corn kernels
• 2 tablespoons fresh cilantro, chopped

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add the diced onion and cook until softened, about 3 minutes.
3. 3 Stir in the minced garlic and cook for another minute.
4. 4 Add the diced sweet potatoes and cook for 5 minutes, stirring occasionally.
5. 5 Mix in the black beans, cumin, chili powder, smoked paprika, salt, and pepper.
6. 6 Cover and cook for 10 minutes, stirring occasionally, until sweet potatoes are tender.
7. 7 Stir in the frozen corn and cook until heated through.
8. 8 Remove from heat and sprinkle with fresh cilantro before serving.

Equipment

• Large skillet

Variations

• Add diced bell peppers for extra color and nutrients.
• Substitute black beans with pinto beans for a different texture.

Substitutions

• If you don't have smoked paprika, use regular paprika instead.
• Substitute olive oil with coconut oil for a different flavor profile.

Pairings

• Pairs well with freshly squeezed orange juice.
• Enjoy with a side of crispy bacon for a mixed breakfast.

Nutrition

Tips

• For extra spice, add a dash of hot sauce to the hash.
• Feel free to add a fried egg on top for a protein boost.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Serve with a side of avocado slices or a drizzle of hot sauce.
• Pair with a fresh fruit salad for a complete breakfast.

FAQ