Go Back

Easy Vegetarian Sweet Potato Hash Breakfast Recipe for Busy Mornings - Simple, Satisfying, and Fast

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced small (about 1/2-inch cubes)
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced (any color works)
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed (optional but recommended)
  • 2 tablespoons olive oil (or avocado oil)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili flakes (optional)
  • Salt and black pepper, to taste
  • Fresh spinach or kale, a handful (optional)
  • Green onions or cilantro, chopped, for garnish
  • Eggs, for topping (optional; skip for vegan)
  • Hot sauce or salsa, for serving (optional)

Method
 

  1. Prep fast. Dice sweet potatoes small so they cook quickly. Chop onion and pepper. Rinse black beans.
  2. Start the skillet. Heat olive oil in a large nonstick or cast-iron skillet over medium heat until shimmering.
  3. Cook the sweet potatoes. Add diced sweet potatoes in an even layer. Season with salt and pepper. Cook 6–8 minutes, stirring every 2 minutes, until edges start to brown.
  4. Add aromatics. Stir in onion and bell pepper. Cook 4–5 minutes, until onions are soft and sweet potatoes are tender.
  5. Spice it up. Add garlic, smoked paprika, cumin, and chili flakes. Cook 30–60 seconds until fragrant.
  6. Stir in beans and greens. Add black beans and a handful of spinach or kale. Cook 1–2 minutes, just to warm beans and wilt greens. Taste and adjust salt and pepper.
  7. Optional eggs. For a hearty finish, either fry eggs in a separate pan or make small wells in the hash, crack eggs in, cover, and cook on low 3–5 minutes until set to your liking.
  8. Finish and serve. Top with chopped cilantro or green onions. Add hot sauce or salsa. Serve right from the skillet.