Sweet Potato Breakfast Hash
Serves 4
10 mins prep
30 mins cook
40 mins total
This sweet potato breakfast hash recipe kicks off your morning with smoky, savory flavors and hearty, wholesome ingredients.
2 servings
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Preheat the oven to 425°F.
In a large bowl, toss the diced sweet potatoes with 1 tablespoon olive oil, paprika, cumin, chili powder, and 1/2 teaspoon salt. Spread them in a single layer on abaking sheet.
Roast for 30 minutes, flipping halfway through, until browned and fork-tender.
While the sweet potatoes roast, heat 1–2 teaspoons of olive oil in a large skillet over medium heat.
Add the onion and chiles. Cook, stirring occasionally, for 5–7 minutes, until softened and starting to char.
Add the minced garlic and sauté for another 1 minute, or until fragrant.
Stir in the black beans and cook for 3–5 minutes longer, until warmed through and slightly crisped.
Add the roasted sweet potatoes to the skillet. Toss everything together and cook for 1–2 more minutes.
Salt to taste.
Remove from the heat, stir in the chopped cilantro and sprinkle with the cheese.
Serve warm and enjoy!
