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Vegetarian Sweet Potato Hash

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A hearty, colorful vegetarian sweet potato hash with crispy-edged sweet potatoes, bell peppers, onion, and black beans, seasoned with smoked paprika and cumin. Ready in about 30 minutes and perfect for breakfast, brunch, or an easy dinner topped with a fried egg.

Ingredients

  • 2 large sweet potatoes (about 1 1/2 lbs / 680 g), peeled and cut into 1/2-inch (1.25 cm) cubes
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 2 cups fresh baby spinach (optional)
  • 2 tablespoons fresh cilantro or parsley, chopped

Seasoning:

  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (optional)

For Serving:

  • 4 large eggs, fried or poached (optional)
  • 1 ripe avocado, sliced
  • Hot sauce or salsa
  • Lime wedges

Instructions

  1. Toss the diced sweet potatoes with the smoked paprika, cumin, garlic powder, salt, pepper, and cayenne in a bowl until evenly coated.
  2. Heat 1 tablespoon of the olive oil in a large cast iron or nonstick skillet over medium-high heat. Add the sweet potatoes in a single layer.
  3. Cook for 5 minutes without stirring to develop a golden crust, then stir and cover the skillet. Cook for 8 to 10 minutes more, stirring occasionally, until the potatoes are just tender.
  4. Push the potatoes to the side of the pan. Add the remaining tablespoon of oil, then the onion and bell peppers. Cook for 4 to 5 minutes, until softened.
  5. Add the garlic and cook for 30 seconds until fragrant.
  6. Stir in the black beans and cook for 2 to 3 minutes, until heated through. Fold in the spinach, if using, and cook until just wilted.
  7. Increase the heat to medium-high and let the hash cook undisturbed for 2 minutes to crisp the bottom.
  8. Remove from the heat and stir in the cilantro. Top with fried or poached eggs, sliced avocado, and a squeeze of lime. Serve hot with hot sauce or salsa.

Notes

  • Dice size: Cut the sweet potatoes into small, even cubes so they cook through and crisp at the same time.
  • Crispy edges: Use a cast iron skillet, avoid stirring too often, and don’t overcrowd the pan. Work in two batches if needed.
  • Faster method: Microwave the diced sweet potatoes for 3 to 4 minutes before pan-frying to shorten the cooking time.
  • Oven method: Roast the seasoned sweet potatoes on a sheet pan at 425°F (220°C) for 25 minutes, then stir them into the sautéed vegetables.
  • Variations: Swap black beans for chickpeas, add crumbled feta or cotija, or stir in corn, kale, or mushrooms.
  • Vegan: Skip the eggs and top with avocado, salsa, and a drizzle of tahini or vegan crema.
  • Make ahead: Chop the vegetables up to 2 days ahead and refrigerate. Cook the hash fresh for the crispiest texture.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium heat for 4 to 5 minutes to re-crisp.
  • Gluten-free and dairy-free as written (without eggs, also vegan).

Nutrition

Find it online: https://thefamilycooking.com/vegetarian-sweet-potato-hash/