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This sweet potato breakfast hash is one of our favorite breakfast recipes for Sunday morning brunch. Tender sweet potatoes, savory black beans, and leafy greens combined into a savory breakfast the whole family will love!
Table of Contents
This breakfast recipe is a spin on our Vegan Breakfast Potato Hash! We’re swapping the Yukon gold potatoes and vegan breakfast sausage for healthy sweet potatoes and protein-rich black beans to make the perfect sweet potato hash. It’s one of our go-to sweet potato recipes for it’s ease, versatility, and big flavor punch.
Below we’ll teach you exactly how to make it at home for your own healthy breakfast or brunch, as well as give you tons of ideas to customize it to make it your own! It’s a super simple recipe you can make any time of year, no matter what’s in season!
If you’re looking for more healthy breakfast recipes, make sure to check out our Potato & Leek Tofu Quiche, Spiced Chickpea and Tomato Toast, and Vegan Eggplant Shakshuka!
Ingredients You’ll Need
- Black beans: We’ve made this breakfast hash with both black bean soup and a regular can of black beans, and both work great. The added benefit of using black bean soup is the additional spices, saltiness, and umami flavor, but use what you have!
- Sweet potatoes: Any sweet potatoes will work well. We typically use your standard Beauregard or Garnet sweet potatoes. If you want a breakfast hash made with regular potatoes, check out our Vegan Breakfast Potato Hash!
- Aromatics: A simple combination of onion and garlic adds tons of flavor to the foundation of this hash. We highly recommend using fresh onion and garlic over onion and garlic powder!
- Leafy greens: Kale is our personal favorite, but any kind of leafy greens will work well. Baby spinach, arugula, collard greens, and Swiss chard are great.
- Spices: We used a blend of cumin, smoked paprika, and salt. If you are using a regular can of black beans, we recommend adding a teaspoon of Old Bay Seasoning, plus additional salt to taste.
Add-ins and Substitutions
Making a breakfast hash from scratch means you can substitute ingredients to suit your craving and/or what’s in your fridge.
Below are some of our favorite additions to this sweet potato hash recipe, but feel free to experiment and make this recipe your own!
- Bell pepper: Diced red or green bell peppers work great in any breakfast hash.
- Diced Brussels sprouts: Halved or quartered Brussels sprouts make an excellent substitute for leafy greens.
- Add vegan bacon: Try our Tofu Bacon, Tempeh Bacon, Shiitake Mushroom Bacon, or Eggplant Bacon!
- Add “eggs”: Our Tofu Scramble, Chickpea Scramble, or Vegan Poached Eggs are fantastic here!
- Other fresh veggies: Zucchini, mushrooms, asparagus, and even carrots are all great additions.
Equipment Needed
- Medium pan (can also use a large skillet)
- Spatula
How to Make This Sweet Potato Breakfast Hash
- Saute the onions and garlic. Add 1 tablespoon oil to a medium pan or cast-iron skillet over medium heat. Add the onions and cook for 3 minutes or until translucent. Add the garlic and cook for 1 more minute.
- Add the sweet potatoes. Add 1/4 cup of water or strained broth from the black bean soup to the diced sweet potatoes. Cook, stirring occasionally, for about 15 minutes or until the potatoes soften, adding more liquid 1 tablespoon at a time if needed.
- Add the remaining ingredients. Pour in the strained black bean soup, chopped kale, cumin, smoked paprika, and salt. Stir to combine.
- Cook until the potatoes are fork-tender. Continue cooking the breakfast hash for another 15-20 minutes or until the sweet potatoes are easily pierced with a fork.
- Garnish and serve. Sprinkle with chopped fresh parsley, cilantro, green onions, or chives, and enjoy!
Load up with Toppings!
Take your breakfast to the next level and load up your hash with delicious toppings. Here are a few of our favorites:
- Salsa
- Guacamole or avocado slices
- Vegan cheese
- Vegan sour cream
- Hot sauce
- Fresh herbs like cilantro or parsley
- Green onions or chives
- Pickled onions or jalapeños
- Fresh jalapeño slices
- Microgreens or sprouts
Storage Instructions
This healthy meal is delicious served fresh, but also keeps well in the refrigerator. Perfect for weekly meal prep. Allow the sweet potato hash to cool to room temperature then transfer to an airtight container and refrigerate for up to 5 days.
Leftovers reheat best in the microwave or in a skillet on the stovetop until warmed through.
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Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
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Sweet Potato Breakfast Hash Recipe
- Total Time: 40 minutes
- Yield: 4
- Diet: Vegan
Description
This sweet potato breakfast hash is one of our favorite breakfast recipes for Sunday morning brunch. Tender sweet potatoes, savory black beans, and leafy greens combined into a savory breakfast the whole family will love!
Ingredients
- 1 tablespoon oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 2 medium sweet potatoes, peeled and diced into small cubes
- 18.3 oz (~1 3/4 cups) black bean soup, strained with 1/4 cup reserved
- 1/4 cup water or use strained broth from the soup above
- 2 cups kale, destemmed & finely chopped
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
Top with:
- 1/4 cup parsley or cilantro
- 1/2 avocado, sliced
- Sprinkle of smoked paprika
Equipment
-
- Medium pan (can also use a large skillet)
- Spatula
Instructions
- Saute the onions and garlic. Add 1 tablespoon oil to a medium pan or cast-iron skillet over medium heat. Add the onions and cook for 3 minutes or until translucent. Add the garlic and cook for 1 more minute.
- Add the sweet potatoes. Add 1/4 cup of water or strained broth from the black bean soup to the diced sweet potatoes. Cook, stirring occasionally, for about 15 minutes or until the potatoes soften, adding more liquid 1 tablespoon at a time if needed.
- Add the remaining ingredients. Pour in the strained black bean soup, chopped kale, cumin, smoked paprika, and salt. Stir to combine.
- Cook until the potatoes are fork-tender. Continue cooking the breakfast hash for another 15-20 minutes or until the sweet potatoes are easily pierced with a fork.
- Garnish and serve. Sprinkle with chopped fresh parsley, cilantro, green onions, or chives, and enjoy!
Notes
- Storage: Allow the sweet potato hash to cool to room temperature then transfer to an airtight container and refrigerate for up to 5 days.
- Reheating: Leftovers reheat best in the microwave or in a skillet on the stovetop until warmed through.
- Black bean soup: We’ve made this breakfast hash with both black bean soup and a regular can of black beans, and both work great. The added benefit of black bean soup is the additional spices, saltiness, and umami flavor, but use what you have!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
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I had something very similar to this! I had a salad with black beans, kale, and some grains, but not sweet potato! I bet that sweet potatoes will taste wonderful with this combination. Definitely will try this very very soon!
Ooo what a great idea to have this in salad form!