Sweet Potato and Black Bean Hash
A colorful, hearty skillet hash with crispy sweet potatoes, tender black beans, and smoky spices. Perfect for a filling breakfast or a quick weeknight dinner, this one-pan dish comes together in under an hour and tastes even better with a fried egg on top.
For 4 servings
- prep
Soak and cook the black beans.
Rinse the dried black beans and soak in plenty of water overnight. Drain, then boil in fresh water until tender, about 45 to 60 minutes. Drain and set aside.
TIPSoaking the beans well shortens their cooking time and makes them more digestible. - prep
Prep the vegetables.
Peel the sweet potatoes and cut into 1/2-inch cubes. Dice the bell pepper and onion, and mince the garlic cloves.
- saute · ~10 min
Sear the sweet potatoes.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sweet potato cubes in a single layer and cook without stirring for 4-5 minutes to get a golden crust. Stir and cook for another 5-7 minutes until almost tender. Remove from the skillet and set aside.
TIPDon't overcrowd the pan, or the sweet potatoes will steam instead of sear. - saute · ~6 min
Cook the aromatics and pepper.
Add the remaining 1 tablespoon of oil to the same skillet. Toss in the diced onion and cook for 3-4 minutes until translucent. Add the bell pepper and garlic, and sauté for another 2 minutes until fragrant.
- saute · ~1 min
Bloom the spices.
Sprinkle the cumin powder and smoked paprika over the vegetables. Stir continuously for 30 seconds until the spices smell toasty and aromatic.
TIPBlooming spices in oil deepens their flavor and removes any raw taste. - mix · ~4 min
Combine and heat the hash.
Return the seared sweet potatoes to the skillet along with the cooked, drained black beans. Season with salt and black pepper. Gently toss everything together and cook for 3-4 more minutes until heated through.
- serve
Garnish with cilantro and lime wedges, then serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut sweet potatoes into uniform 1/2-inch cubes so they cook evenly and crisp up properly.
- 2Let the sweet potatoes sear undisturbed for 4-5 minutes to develop a deep golden crust before stirring.
- 3Cook dried black beans until just tender but not mushy; they will soften slightly when reheated in the hash.
- 4Bloom the smoked paprika and cumin in oil for 30 seconds to unlock their full smoky, earthy flavor.
- 5For extra crispiness, spread the finished hash in a single layer and let it cook undisturbed for 2 more minutes.
- 6Make ahead: prep the cooked beans and diced vegetables a day in advance for a quicker weeknight meal.
Adapt it for your goals.
High-Protein
Add 8 ounces of crumbled chorizo or diced chicken sausage along with the onions, cooking until browned. This boosts the protein content and adds a savory, spicy kick that complements the sweet potato and black beans.
VeganVegan
Skip the optional fried egg topping and instead finish the hash with a drizzle of cashew cream or avocado slices for creaminess. The recipe is already vegan as written, so this variation simply highlights egg-free serving suggestions.
Low OilLow-Oil
Reduce olive oil to 1 tablespoon total and use a non-stick skillet. Roast the sweet potato cubes at 400°F for 20 minutes instead of pan-searing, then toss with the sautéed aromatics and beans for a lighter but still flavorful hash.
Tex MexTex-Mex
Add 1/2 cup frozen corn kernels and 1 diced jalapeño (seeds removed) when cooking the onions and peppers. Top with crushed tortilla chips, shredded cheddar, and a dollop of sour cream for a Tex-Mex inspired skillet.
Why this is on our healthy list.
Rich in Fiber
Black beans and sweet potatoes are both excellent sources of dietary fiber, which aids digestion and helps maintain steady blood sugar levels.
High in Vitamin A
Sweet potatoes are packed with beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Plant-Based Protein
Black beans provide a solid dose of plant-based protein, making this hash a satisfying meatless meal option.
Antioxidant-Rich
Smoked paprika and bell peppers contain antioxidants like capsaicin and vitamin C, which help combat oxidative stress.
Frequently asked questions
Yes, substitute 1.5 cups rinsed and drained canned black beans. Skip the overnight soak and boiling, and add them in step 6 with the sweet potatoes.
