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