Hearty, rich, and full of flavor, Sweet Potato and Black Bean Breakfast Hash Bowl will be a favorite in no time. This loaded breakfast bowl includes a savory combination of vegetables - sweet potatoes, shallots, bell peppers, spinach, and black beans. Add a touch of spice to the hash with diced andouille sausage.
Tomatoes, garlic, cilantro, and olive oil are combined to create a bright and vibrant garnish for the breakfast bowls. Add a dollop of sour cream and slices of avocados on top of your favorite style of eggs for a filling breakfast to kickstart your day.
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Why you will love this recipe
- In about 35 minutes, you will have a tasty and hearty breakfast with just a small amount of meal prep
- The delicious flavor combination of sweet potatoes with black beans is a perfect partner with shallots, bell peppers, and spinach.
- Andouille sausage adds a spicy kick giving the hash a zesty flavor profile.
- This vibrant hash is easily adapted for vegetarian or plant-based diets with the omission of the andouille sausage. Add tofu for a hearty scramble.
Hash Ingredients
- fresh vegetables - sweet potatoes, shallots, bell peppers, and spinach are combined with a can of black beans
- andouille sausages
- plum tomatoes
- cilantro
- garlic
- olive oil
- fresh eggs
- sour cream
- avocado
How to prepare hash
A cast iron skillet is a great pan for this recipe. A non-stick pan is another great option.
- Peel and cut the sweet potatoes into a ½-inch dice.
- Cut the andouille sausages into ½-inch pieces.
- Add 2 tablespoons of olive oil to a large skillet over medium-high heat. When the oil is hot, add the sweet potatoes with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper. Give everything a stir.
- Prep the shallots and bell peppers while the potatoes are cooking.
- After 6-7 minutes, add the andouille sausage to the pan and combine with the potatoes.
- Combine diced plum tomatoes with minced garlic, fresh cilantro, olive oil, and salt in a small bowl.
- When the potatoes and sausage have cooked for 5 minutes, stir in the shallots and bell peppers. Drizzle 1 tablespoon of olive oil into the skillet.
- Cut spinach into thick ribbons.
- After the hash has cooked for 5 minutes, add the remaining ingredients - rinsed and drained black beans and spinach. Stir in the spinach ribbons in 4 additions. This helps to prevent the spinach from becoming a single lump in the hash.
- After 2-3 minutes, remove the skillet from the heat. Taste and adjust the seasoning to your liking.
Serving hash
Now that the hash is hot and ready to serve, make your favorite style of eggs - scrambled, fried, or poached.
Divide the hash among 4 bowls. Garnish with avocado slices and a dollop of sour cream. Add a heaping spoonful of the tomato salad. Drizzle to tablespoon of olive oil across the top.
Lastly, add your favorite eggs. Sprinkle a dash of salt and pepper across the eggs.
FAQ's
Absolutely! Feel free to substitute white potatoes for sweet potatoes based on your preference. You may need to adjust the cooking time with different potatoes.
Add chili powder, hot sauce, or your favorite spice mixture to give your hash a kick. Adjust to your taste buds.
Perfect idea! Make tacos or breakfast burritos with the hash. Add some queso fresco for a bright touch.
Substitutions and Tips
This is an easy recipe to adapt with your favorite vegetables.
- I used yellow bell pepper for the color. Use any peppers you prefer - orange, green, or red bell pepper can be substituted. Are you a fan of spice? Add some jalapeno slices or diced Fresno chile.
- The hash is a great side dish for dinner. Add sliced chicken or steak for another bowl idea. Pulled pork would be a tasty addition.
- Store in the refrigerator in a covered container. The hash will keep for up to 5 days.
- To reheat, add the hash to a skillet over medium heat. Only heat for a couple of minutes until hot enough to eat. If the hash is cooked too long, the sweet potatoes will get mushy.
A Great Way to Start the Day
This Sweet Potato and Black Bean Breakfast Hash Bowl recipe is a delicious meal to enjoy as you begin your day. Full of colorful and hearty vegetables, you can adapt the hash with your favorite toppings.
This recipe is tasty any time of day. Serve as tacos, burritos, or as a side dish with your dinner. Make a savory and robust bowl by adding chicken, beef, or pork. So many options!
Perfect for a warm breakfast on a cold day!
Here is another hearty breakfast recipe to try - https://tenpoundcakecompany.com/egg-and-chorizo-breakfast-turnovers/
Recipe
Sweet Potato and Black Bean Breakfast Hash Bowl
Equipment
- 1 knife
- 1 cutting board
- 1 mandolin optional
- 1 skillet non-stick is helpful
- 1 wooden spoon or rubber spatula
- 1 small bowl
Ingredients
- 4½ tablespoons extra-virgin olive oil
- 2 sweet potatoes, ½-inch dice (13 ounces/369 grams/3 cups)
- 2 andouille sausages, cubed (6 ounces/170 grams)
- 3 shallots, thinly sliced (2.2 ounces/63 grams/¾ cup)
- 1 bell pepper (2.8 ounces/74 grams/¾ cup)
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup baby spinach (2.5 ounces/60 grams)
- 2 plum tomatoes, diced (4 ounces/108 grams)
- 1 tablespoon chopped cilantro
- 1 garlic clove, minced
- 1 can black beans (15 ounces/425 grams)
- 4 eggs
- 1 avocado
- 4 tablespoon sour cream
Instructions
- Peel and chop sweet potatoes into ½-inch dice.
- Cut andouille sausage into cubes.
- Add 2 tablespoons of olive oil to a skillet over medium-high heat. When the oil is hot add the sweet potatoes to the skillet. Season with ½-teaspoon of kosher salt and ¼-teaspoon of ground black pepper. Occasionally give them a stir with a wooden spoon or a rubber spatula.
- While the potatoes are cooking, peel and thinly slice the shallots. A mandolin makes this an easy job. However, you can slice the shallots with a knife.
- Chop and deseed a bell pepper into ½-inch pieces.
- After the potatoes have been sauteed for 6-7 minutes, add the andouille sausage. Occasionally stir everything together.
- Now dice the plum tomatoes and add to a small bowl. Mince the garlic and the cilantro. Add to the bowl along with 1½ tablespoons of olive oil, ¼ teaspoon of kosher salt, and a pinch of black pepper. Mix ingredients and set the bowl aside.
- After the sweet potatoes and sausage have cooked for 5 minutes, add the shallots and bell pepper to the skillet with 1 tablespoon of olive oil. Stir everything to combine all the ingredients.
- Clean the spinach and cut it into thick strips. Drain and rinse the can of black beans.
- When the hash has cooked for 5 minutes, add the black beans to the skillet and stir to combine. Stir in the spinach in 4 additions. Spread the strips across the top and stir into the hash. Adding the spinach in small amounts allows it to be incorporated without clumping into one ball.
- After 3 minutes, remove the skillet from the heat. Check the seasoning and adjust it to your liking.
- Divide the hash among 4 bowls. Top with your favorite style of egg - such as poached, fried, or scrambled.
- Garnish the hash with the diced plum tomato salad, sliced avocado, and a tablespoon of sour cream.
Notes
- I used yellow bell pepper for the color. Use any peppers you prefer - orange, green, or red bell pepper can be substituted. Are you a fan of spice? Add some jalapeno slices or diced Fresno chile.
- The hash is a great side dish for dinner. Add sliced chicken or steak for another bowl idea.
- Store in the refrigerator in a covered container. The hash will keep for up to 5 days.
- To reheat, add the hash to a skillet over medium heat. Only heat for a couple of minutes until hot enough to eat. If the hash is cooked too long, the sweet potatoes will get mushy.
Nutrition
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