This colorful Southwest Sweet Potato Breakfast Hash is filled with warming southwest spices, healthy fats and plant-based protein. A perfect healthy brunch!
I am all about breakfast. I’m sure you’ve noticed. If I could make this a breakfast-only blog, I’d probably do that. Unfortunately, I think that might be too narrow a niche, so I’ll just have to limit myself to, like, 60% breakfast food, 40% everything else. I’m usually not big on indulgent breakfasts; platefuls of sugar and thick, creamy sausage gravy are fine on very rare occasions. Typically, I love a well-spiced, easy-to-make, savory breakfast that’s chock-full of plant protein. This Southwest Sweet Potato Breakfast Hash is one such breakfast.
I’ll readily admit that I was not on board with savory sweet taters for quite some time. All those chipotle-spiced, turkey-stuffed jacket sweet potatoes on Pinterest kinda skeezed me out. I’d been conditioned to believe that sweet potatoes were meant to be consumed in one way and one way only: roasted in an ankle-deep wading pool of butter, brown sugar, and cinnamon. I’ve since seen the light, and I’m here to tell you that SWEET POTATOES TRANSCEND THEIR BUILT-IN FLAVOR DESCRIPTOR. (I still like ’em drowning in cinnamon sugar tho.)
Really and truly, though, they are just as good, and way better for you, when cooked up with some other veg, beans, and southwest spices. Maybe—no, definitely—topped with a runny egg and some rich, creamy avocado. It’s a bonafide bomb of protein and healthy fats, with a ton of flavor to boot. I mean, look at that egg drip. It speaks for itself.
And if you’re all, “I don’t want to buy smoked paprika just for this recipe,” I’m here to tell you that it will be one of the most worthwhile spice purchases of your life. I mean, this stuff tastes like a barbecue chip. Seriously. It’s more versatile than you’d think, too. Stir it into some mayo with some cayenne or sriracha for a smoky-sweet spread, roast some skin-on chicken with a combo of smoked paprika and orange zest, or just open the jar and smell it sometimes like I do. It’s very satisfying, believe me.
ANYWAY. I hope you love this Southwest Sweet Potato Breakfast Hash! I’ve been reheating the leftovers all week, and I fall more in love with it each day. It’s filling, energizing, and perfect for keeping your new year’s resolutions (or intentions, as I like to call them) in check. That’s true breakfast love right there.
Southwest Sweet Potato Breakfast Hash
This Southwest Sweet Potato Breakfast Hash is filled with warming southwest spices and plant-based protein! It’s also chock-full of healthy fats thanks to avocado and poached eggs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: American
- 2 Tbsp olive oil
- 1 medium yellow onion, (diced)
- 1 red bell pepper, (diced)
- 1 large sweet potato, (peeled and cubed)
- 1/4 cup water
- 1/2 cup frozen corn kernels
- 1 cup black beans, (drained and rinsed (about 2/3 of one can—put the rest in a salad!))
- 2 cloves garlic, (minced)
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper (to taste)
- Diced avocado, chopped cilantro, and fried eggs, (for topping)
- Heat olive oil in a large skillet over medium-low heat. Add onion, bell pepper, and sweet potato, stirring to coat. Cook, stirring occasionally, for 5–10 minutes, or until onion and bell pepper have softened.
- Add 1/4 cup water to the pan, increase heat to medium-high, and cover. Steam for about 10–15 minutes, or until sweet potatoes have cooked through completely and are soft when you poke them with a fork. Add more water if needed to finish cooking the sweet potatoes.
- Uncover the skillet, add corn and black beans, and cook for an additional 2–3 minutes to heat through. Add the garlic, chili powder, cumin, smoked paprika, and salt and pepper, stirring to coat. Cook for a minute or two more, just to toast the spices and coax out all the flavor. Remove from heat, top with avocado and eggs, and dig in!