Sweet Potato and Black Bean Breakfast Hash Recipe

Sweet potatoes: These root vegetables add a natural sweetness and are packed with vitamins and fiber.

Black beans: A great source of protein and fiber, they add a hearty texture to the hash.

Red bell pepper: Adds a pop of color and a slight sweetness to the dish.

Onion: Provides a savory base flavor that complements the other ingredients.

Garlic: Adds a robust and aromatic flavor to the hash.

Olive oil: Used for sautéing the vegetables, it adds a rich, smooth texture.

Ground cumin: Adds a warm, earthy flavor that enhances the overall taste.

Smoked paprika: Provides a smoky depth of flavor that makes the dish more complex.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a bit of heat and balances the flavors.

Cilantro: Fresh and vibrant, it’s used as a garnish to add a burst of freshness.

When cooking the sweet potatoes, make sure to dice them into uniform pieces to ensure even cooking. If the pieces are too large, they may not soften properly within the given time. Additionally, to enhance the flavor, you can roast the sweet potatoes in the oven at 400°F for about 20 minutes before adding them to the skillet. This will give them a slightly caramelized exterior and a deeper flavor.

• sweet potatoes - Substitute with butternut squash: Butternut squash has a similar texture and sweetness, making it a great alternative in this hash.

• black beans - Substitute with chickpeas: Chickpeas provide a similar protein content and a slightly nutty flavor that complements the dish well.

• red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar sweetness and crunch, adding vibrant color and flavor to the hash.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can enhance the overall taste of the dish.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, providing a similar flavor profile without the need for mincing.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for olive oil in cooking.

• ground cumin - Substitute with ground coriander: Ground coriander offers a warm, citrusy flavor that can complement the other spices in the dish.

• smoked paprika - Substitute with regular paprika: Regular paprika can provide a similar color and mild flavor, though it lacks the smoky element.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor and saltiness, enhancing the overall taste of the hash.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, offering a different but complementary flavor profile.

• fresh cilantro - Substitute with fresh parsley: Fresh parsley provides a similar fresh, herbaceous note without the distinct taste of cilantro.

• Allow the sweet potato and black bean breakfast hash to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled hash into an airtight container. For best results, use a container that fits the amount of hash you have to minimize air exposure.
• Store the container in the refrigerator. The hash will stay fresh for up to 4-5 days.
• If you plan to freeze the hash, portion it into individual servings. This makes it easier to reheat only what you need.
• Place each portion into a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to eat, thaw the hash in the refrigerator overnight. This ensures even reheating.
• Reheat the hash in a skillet over medium heat until warmed through. You can also use a microwave, but a skillet helps maintain the texture.
• For added freshness, garnish with freshly chopped cilantro after reheating.

• Stovetop Method: Heat a large skillet over medium heat. Add a splash of olive oil or a bit of vegetable broth to prevent sticking. Add the leftover sweet potato and black bean hash and cook, stirring occasionally, until heated through, about 5-7 minutes. This method helps maintain the texture and flavor of the vegetables.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the hash evenly on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Bake for about 15-20 minutes, or until heated through. This method is great for reheating larger portions.

• Microwave Method: Place the hash in a microwave-safe dish. Cover with a microwave-safe lid or damp paper towel to retain moisture. Microwave on high for 2-3 minutes, stirring halfway through. This is the quickest method but may slightly alter the texture of the sweet potatoes.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Spread the hash in an even layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through. This method can give a nice crispy edge to the sweet potatoes and black beans.

• Steaming Method: Place the hash in a steamer basket over a pot of simmering water. Cover and steam for about 5-7 minutes, or until heated through. This method helps retain moisture and keeps the vegetables tender.

• Large skillet: A wide, flat-bottomed pan used for cooking the sweet potatoes, vegetables, and black beans evenly.

• Spatula: A tool used to stir and flip the ingredients in the skillet to ensure even cooking.

• Knife: Essential for dicing the sweet potatoes, red bell pepper, and onion, as well as mincing the garlic.

• Cutting board: A surface used to safely chop and dice all the vegetables.

• Can opener: Used to open the can of black beans.

• Measuring spoons: Necessary for measuring out the olive oil, ground cumin, and smoked paprika.

• Mixing bowl: Useful for holding the diced vegetables before adding them to the skillet.

• Serving spoon: Used to serve the finished breakfast hash onto plates.

• Tongs: Helpful for tossing and mixing the ingredients in the skillet to ensure they cook evenly.

• Garlic press: An optional tool to easily mince the garlic cloves.

Prep ingredients ahead: Dice the sweet potatoes, onion, and red bell pepper the night before to save time in the morning.

Use canned beans: Opt for canned black beans to skip the soaking and cooking process.

Cook in batches: If your skillet is small, cook the sweet potatoes first, then set them aside while you cook the other vegetables.

Microwave sweet potatoes: To speed up cooking, microwave the diced sweet potatoes for 3-4 minutes before adding them to the skillet.

One-pan method: Use a large skillet to cook everything together, reducing the number of dishes to clean.