Southwest Sweet Potato Breakfast Hash with Crispy Eggs

Southwest breakfast hash leans on the bold spice cabinet of the American Southwest, where cumin and smoked paprika meet skillet cooking. Cubed sweet potatoes and black beans crisp together before eggs fry in the same pan until the edges turn golden.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 420 cal
• 16g protein
• 48g carbs
• 20g fat
• 11g fiber

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Ingredients

• 2 medium sweet potatoes, peeled and diced 1/2-inch
• 3 tbsp olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 (15 oz) canned black beans, rinsed and drained
• 4 large eggs
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime lime wedges
• to serve hot sauce

Instructions

1. 1Preheat a large 12-inch cast-iron skillet over medium-high heat for 2 minutes, then add olive oil and swirl to coat. Add the diced sweet potatoes in a single layer and cook undisturbed for 4 minutes until the bottoms start to brown and caramelize.
2. 2Stir the sweet potatoes, reduce heat to medium, and continue cooking for 8–10 minutes, stirring every couple of minutes, until they are fork-tender and golden on most sides. If they stick, add a splash of water and scrape the bottom.
3. 3Push the sweet potatoes to the edges of the skillet. Add the remaining olive oil to the center, then add the diced onion and red bell pepper. Sauté for 4–5 minutes until the onion turns translucent and the pepper softens.
4. 4Stir in the minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 45–60 seconds until the spices smell toasty and fragrant, then fold everything together with the sweet potatoes.
5. 5Add the rinsed black beans and cook for 2–3 minutes, stirring gently, until the beans are heated through and lightly coated in the spices. Taste and adjust salt if needed.
6. 6Create small wells in the hash with the back of a spoon. Crack one egg into each well. Cover the skillet with a lid and cook over medium-low heat for 4–6 minutes until the egg whites are fully set but the yolks are still runny (or longer for firmer yolks).
7. 7Remove the skillet from heat. Scatter sliced avocado and chopped cilantro over the top. Squeeze fresh lime juice across the whole pan.
8. 8Serve immediately in bowls, making sure each portion gets an egg, and pass hot sauce at the table for extra kick.