Sweet Potato Breakfast Hash
A colorful and hearty breakfast dish made with sweet potatoes, bell peppers, onions, and black beans, perfect for starting your day right.
Equipment
- Large Skillet
- Cutting Board
- Knife
Ingredients
- 2 Tbsp. coconut oil or olive oil divided
- ½ green bell pepper diced
- ½ red bell pepper diced
- 1 jalapeño sliced and diced
- ½ red onion diced
- 4 cloves garlic minced
- ½ lb sweet potatoes diced into 1-inch cubes
- ¾ cup cooked black beans drained and rinsed if canned
- 2 tsp. paprika
- ¾ tsp. sea salt plus more to taste
- ¼ tsp. freshly cracked black pepper
- Sliced avocado to garnish
Instructions
- Heat 1 tablespoon of coconut or olive oil in a large skillet over medium-high heat.
- Add the diced green bell pepper, red bell pepper, sliced jalapeño, and diced red onion. Sauté for about 8 minutes until the onions are translucent and the peppers are tender. Transfer to a bowl and set aside.
- In the same skillet, add the remaining tablespoon of oil and heat. Add the diced sweet potatoes and stir to coat with oil.
- Lower the heat to medium and cook the sweet potatoes for 10-12 minutes, stirring occasionally until they are crispy on the outside and tender on the inside.
- Add the vegetable mixture back into the skillet along with the cooked black beans, paprika, sea salt, and black pepper. Mix well and cook for an additional 2-3 minutes to meld the flavors.
- Taste and adjust seasonings as desired. Serve warm, garnished with sliced avocado.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave.