Sweet Potato Breakfast Hash

This sweet potato breakfast hash is easy like Sunday morning. With eggs and lots of veggies, this is a deliciously healthy weekend brunch!


  • 2 tsp olive oil
  • 1 + 1/4 cup white onion, diced (approximately 1 medium onion)
  • 1 + 1/2 cups sweet potato (or yam), peeled and diced (approximately 1 medium)
  • 2 cloves garlic, crushed
  • 1 cup green bell pepper, diced (approximately 1 medium pepper)
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp red pepper flakes
  • 1 + 1/2 cups mushrooms, sliced
  • 398 ml canned black beans, drained and rinsed (1 can)
  • 10 large eggs
  • chives, sliced, for serving
  • green onion, sliced, for serving


  1. Heat a large non-stick skillet over medium heat.  Add oil and onions, and sauté until onions are softened, approximately 2-3 minutes.  Add the sweet potato and garlic and cook until the sweet potato is fork-tender, approximately 5-8 minutes.
  2. Add green pepper, ground cumin, chili powder, and red pepper flakes.  Cook, stirring often, until the pepper is tender, approximately 2-3 minutes.  Add the mushrooms and black beans and cook for another 2 minutes.
  3. Create a well for each egg you will be serving.  Reduce heat to medium-low and add the eggs to each well.  Cover and cook 5-10 minutes, until the yolk has reached your desired consistency.
  4. Scoop two eggs and the sweet potato hash into a bowl.  Top with sliced chives and green onions and serve.