If you’re on the hunt for a vibrant, hearty breakfast or brunch that packs a punch in both flavor and nutrition, you’re going to fall in love with this Southwest Sweet Potato Hash with Eggs, Black Beans, and Avocado Recipe. It’s the perfect blend of sweet, spicy, and savory elements that come together in a skillet bursting with colorful veggies, tender sweet potatoes, creamy avocado, and protein-rich black beans topped with a perfectly cooked egg. This dish is a satisfying way to brighten your morning or fuel your day in the most delicious way imaginable.
Ingredients You’ll Need
The magic of this dish comes from a handful of simple but essential ingredients, each bringing its own unique texture, color, and flavor to the table. From the sweetness of the potatoes to the creamy avocado and the gentle kick of jalapeño, this recipe balances freshness and warmth effortlessly.
- Sweet potatoes: The star ingredient, providing natural sweetness and a soft yet slightly crispy texture when sautéed.
- Yellow bell pepper: Adds a subtle sweetness and vibrant color that brightens the dish.
- Red onion: Brings a mild sharpness and a lovely aroma when cooked down.
- Jalapeño: Offers just the right amount of heat to awaken your taste buds without overpowering other flavors.
- Canned tomatoes: Lend a juicy acidity that complements the earthiness of the beans and potatoes.
- Black beans: Adds protein and a wonderfully creamy texture that makes the hash filling and nutritious.
- Cumin: Delivers a smoky, warm depth that defines the Southwest flair.
- Garlic powder: Enhances the savory quality and binds other spices beautifully.
- Cilantro: Freshly chopped, it lifts the entire dish with its bright herbal notes.
- Eggs: The crowning glory, cooked any way you like for that oozing richness.
- Avocado: Adds creamy, buttery silkiness and a cool contrast to the warm hash.
- Salt and pepper: Simple but vital, seasoning to taste.
- Olive oil: For cooking, bringing out the sweetness of the veggies and helping everything meld.
How to Make Southwest Sweet Potato Hash with Eggs, Black Beans, and Avocado Recipe
Step 1: Sauté the Sweet Potatoes
Start by heating some olive oil in a large skillet over medium-high heat. Toss in the peeled and diced sweet potatoes, stirring regularly so they brown beautifully on all sides while becoming tender inside. This step lays down the hearty foundation for the hash and brings out the natural sugars in the potatoes, creating that irresistible caramelized flavor.
Step 2: Cook the Vegetables
Once the sweet potatoes have softened and gained some color, add in the diced yellow bell pepper, sliced red onions, and minced jalapeño. Continue cooking for about five minutes, stirring now and then until the veggies soften and mingle nicely. Season everything with salt and pepper here, adjusting to your preference to enhance each vibrant note in the mix.
Step 3: Add Beans, Tomatoes, and Spices
Time to bring in the black beans and canned tomatoes, along with the cumin and garlic powder. Give everything a good stir to make sure those spices coat each ingredient evenly, marrying the components into one harmonious Southwest sensation. Don’t forget to sprinkle in that freshly chopped cilantro—it’s the herbaceous highlight that makes this hash truly sing.
Step 4: Assemble and Top
Spoon generous portions of the sweet potato hash onto plates or into bowls, then top each serving with a fried egg cooked just how you like it. Add a few extra cilantro leaves and slices of ripe avocado on top for that perfect balance of creaminess, freshness, and vibrant green color. This last step wraps up the recipe and transforms a simple skillet meal into a feast for your senses.
How to Serve Southwest Sweet Potato Hash with Eggs, Black Beans, and Avocado Recipe
Garnishes
A sprinkle of extra cilantro or chopped green onions instantly brightens the dish, while a dash of hot sauce or a squeeze of lime can add an exciting zing that complements the Southwest flavors beautifully. Feel free to top with crumbled queso fresco or a dollop of sour cream for an indulgent twist.
Side Dishes
This dish is fulfilling on its own, but if you want to serve it alongside something, consider warm corn tortillas or crusty bread to scoop up every last bite. A fresh fruit salad or a light mixed green salad with citrus dressing can also provide a refreshing counterpoint to the rich, warm hash.
Creative Ways to Present
For brunch gatherings, serve the hash in individual cast iron skillets for an impressive rustic look. Layering it on toast for a trendy open-faced sandwich or stuffing into warm pita pockets with extra avocado and salsa makes for a fun, handheld variation. The Southwest Sweet Potato Hash with Eggs, Black Beans, and Avocado Recipe adapts beautifully to your mood and occasion.
Make Ahead and Storage
Storing Leftovers
You can store the leftover hash in an airtight container in the refrigerator for up to three days. Just be sure to keep the eggs separate if you made them ahead, as they reheat better when added fresh.
Freezing
This hash freezes wonderfully. Portion the cooled mixture into freezer-safe containers and freeze for up to two months. When ready to eat, thaw overnight in the fridge before reheating to preserve the best texture.
Reheating
Reheat the hash gently in a skillet over medium heat, stirring occasionally until warmed through. If the mixture feels dry, splash a little olive oil or water to loosen it up. Fry fresh eggs or warm avocado slices separately before serving to maintain their perfect textures.
FAQs
Can I make this recipe vegan?
Absolutely! Simply skip the eggs or replace them with a tofu scramble or vegan egg substitute. The hash itself is already plant-based and full of protein from the black beans.
What if I don’t have canned tomatoes?
Fresh tomatoes work just as well. Dice them finely and add them at the same step to bring that bright juiciness to the hash.
Can I use other beans instead of black beans?
Sure! Pinto beans or kidney beans are great substitutes that will add their own flavor and texture without overpowering the dish.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free, making it an excellent option for those avoiding gluten in their diets.
How spicy is this dish?
The heat level is mild to moderate because of the jalapeño, but you can adjust it up or down by reducing the jalapeño amount or removing the seeds, or add extra chili powder or hot sauce if you like it spicy.
Final Thoughts
This Southwest Sweet Potato Hash with Eggs, Black Beans, and Avocado Recipe is more than just a breakfast—it’s a celebration of fresh ingredients and bold flavors that come together to make your mornings something to look forward to. Whether you’re fueling a busy day or hosting friends for brunch, this dish is guaranteed to satisfy and impress. Give it a try, and enjoy all the warmth and joy it brings to your table!
Print
Southwest Sweet Potato Hash with Eggs, Black Beans, and Avocado Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: Southwestern
- Diet: Vegetarian
Description
This Southwest Sweet Potato Hash is a vibrant and hearty skillet dish featuring tender sweet potatoes, colorful bell peppers, black beans, and warm spices. Perfect for a nourishing breakfast or a satisfying meal, it’s topped with a perfectly fried egg and creamy avocado slices for added richness and freshness.
Ingredients
Vegetables & Beans
- 2 large sweet potatoes, peeled and diced
- 1 yellow bell pepper, diced
- 1/2 red onion, sliced
- 1 jalapeno, minced into a small dice
- 1 cup canned tomatoes (can use fresh)
- 1 cup black beans
- 1/4 cup cilantro, chopped
- Extra cilantro, for garnish
- 1 avocado, sliced
Spices & Seasoning
- Salt & pepper, to taste
- 1 tablespoon cumin
- 2 teaspoons garlic powder
Other
- 4 large eggs
- Olive oil, for cooking (about 2 tablespoons)
Instructions
- Cook sweet potatoes: Heat olive oil in a large skillet over medium-high heat. Add the diced sweet potatoes and cook, turning regularly, until they are browned and softened. This will take about 8 minutes and creates a hearty base for the hash.
- Add vegetables: Add the sliced red onions, diced yellow bell peppers, and minced jalapenos to the skillet. Continue cooking for about 5 minutes, stirring occasionally, until the vegetables soften and the sweet potatoes achieve a deeper brown color. Season with salt and pepper to taste.
- Mix in tomatoes and beans: Stir in the canned tomatoes, black beans, cumin, and garlic powder, mixing well to combine all ingredients thoroughly. Immediately add the chopped cilantro and stir to distribute evenly throughout the hash.
- Plate and garnish: Spoon the sweet potato hash into serving bowls or plates. Top each portion with a fried egg cooked to your liking, add additional fresh cilantro for brightness, and garnish with sliced avocado for creaminess and texture contrast. Serve immediately to enjoy the best flavors and texture.
Notes
- You can substitute canned black beans with cooked dried black beans if preferred.
- Adjust the jalapeno quantity to control heat level.
- To make the eggs without frying, try poaching or scrambling for a different texture.
- For a vegan version, omit the eggs and use tofu or tempeh as a protein substitute.
- Adding a pinch of smoked paprika enhances the smokiness of the hash.
