Why You’ll Love This Southwest Sweet Potato Breakfast Hash
You know those mornings when you need something that’s going to actually fuel you, not just fill you up? That’s exactly what this Southwest Sweet Potato Breakfast Hash does. I created this recipe during one of those weeks when I was tired of the same old breakfast routine, and honestly, it’s become one of my go-to dishes for weekend mornings (and let’s be real, sometimes dinner too).
What I love most about this southwest hash is how it brings together the natural sweetness of roasted sweet potatoes with the smoky, savory flavors of southwest spices. Add some perfectly cooked eggs on top, and you’ve got a breakfast that’s colorful, satisfying, and packed with the kind of nutrition that keeps you energized for hours.
Perfect for Meal Prep and Busy Mornings
This isn’t one of those complicated recipes that’ll stress you out. It’s straightforward, forgiving, and honestly? It tastes even better the next day, which makes it perfect for meal prep. I often make a big batch on Sunday and reheat portions throughout the week—it saves me so much time on busy mornings.
This Southwest Sweet Potato Breakfast Hash is loaded with crispy sweet potatoes, black beans, colorful bell peppers, and perfectly cooked eggs—a protein-packed breakfast ready in just 40 minutes!
Ingredients
All the fresh, colorful ingredients you’ll need to make this delicious and nutritious Southwest Sweet Potato Breakfast Hash.
- 2 tablespoons olive oil
- 2 large sweet potatoes, peeled and diced into ½-inch cubes
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium yellow onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or fresh corn kernels
- 3 cloves garlic, minced
- 4 large eggs
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ¼ cup fresh cilantro, chopped
- 1 medium avocado, diced
- 1 medium lime, cut into wedges
Directions
- Heat 2 tablespoons of olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. While the pan heats up, make sure your sweet potato cubes are completely dry—this is the secret to getting them crispy instead of soggy for the perfect Southwest Sweet Potato Breakfast Hash. Add the sweet potato cubes in a single layer (don’t crowd them!) and let them cook undisturbed for about 5 minutes. This patience pays off, I promise.
- After those first 5 minutes, give the sweet potatoes a good stir and add the diced bell peppers and onion. Season everything with cumin, chili powder, smoked paprika, salt, and pepper. Keep cooking for another 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and everything has those beautiful caramelized edges.
- Stir in the black beans, corn, and minced garlic. Cook for another 3-4 minutes until everything is heated through and the garlic becomes fragrant. This is when your kitchen starts smelling absolutely amazing.
- Make four small wells in the hash and crack an egg into each one. Cover the skillet and reduce the heat to medium-low. Let the eggs cook for about 5-7 minutes, depending on how you like them. I prefer mine with slightly runny yolks that mix into the hash—pure heaven. If you’re more of an egg white person, you can use just whites instead.
- Remove from heat and top with fresh cilantro, diced avocado, and a squeeze of lime juice. The lime really brightens everything up and ties all those southwestern flavors together. Serve immediately while it’s hot and the eggs are still perfectly cooked.
Nutrition Facts (per serving)
Ava’s Tips & Variations
- Make it your own: This recipe is super flexible. I’ve made it with butternut squash instead of sweet potatoes, added chorizo for extra protein, or thrown in some spinach at the end for more greens.
- Batch cooking win: The hash (without the eggs) keeps beautifully in the fridge for up to 5 days. Just reheat a portion and top with a freshly cooked egg when you’re ready to eat.
- Crispy sweet potatoes: The key to crispy sweet potatoes is patience and not overcrowding the pan. If your pan seems too full, cook in batches. Trust me on this one.
- Spice it up or down: If you’re sensitive to heat, start with half the chili powder and add more to taste. If you love spice like I do, add some diced jalapeños with the bell peppers.
- Breakfast for dinner: Sometimes the best breakfast foods make incredible dinners. Pair this hash with a simple side salad, and you’ve got a complete meal that feels special without being complicated.
Why This Sweet Potato Breakfast Hash Works
Here’s what I’ve learned over the years—the best recipes aren’t always the most complicated ones. They’re the ones that make you feel good, that bring color and nutrition to your plate, and that you’ll actually want to make again and again. This Southwest Sweet Potato Breakfast Hash checks all those boxes for me, and I hope it does for you too.
The combination of complex carbs from the sweet potatoes, protein from the eggs and beans, and all those vibrant vegetables means you’re getting sustained energy without the mid-morning crash. This southwest breakfast hash delivers balanced nutrition that actually tastes amazing—which is what healthy eating should always be about.
More Energizing Breakfast Ideas
If you’re looking for more energizing breakfast ideas, you might also love my banana trail mix breakfast bars—they’re another favorite for busy mornings when I need something nourishing but quick.
I’d love to hear how this recipe turns out for you! Do you add any special twists? Let me know in the comments below, or tag me if you share it on social media. Happy cooking, and here’s to mornings that start with real, delicious food that makes you feel amazing.