Southwest Sweet Potato and Egg Hash
Sweet potato and egg hash with bacon and black beans. A hearty one-pan meal perfect for breakfast, brunch, or dinner.
This sweet potato and egg hash is the kind of meal that works any time of day.
Roasted sweet potatoes, crispy bacon, black beans, and warm southwest spices come together in one skillet, then eggs are baked right on top until the whites are set and the yolks are just runny enough to coat everything underneath.
It’s hearty without being heavy, simple without being boring, and flexible enough for breakfast, brunch, or dinner.
If you love a “brinner” situation, this one checks all the boxes.
How this recipe fits into your life:
- A flexible meal for any time of day – Breakfast, brunch, or dinner – this works whenever you need something hearty and simple.
- One-pan simplicity – Everything comes together in a single skillet, which keeps cleanup manageable.
- Familiar ingredients, bold flavor – Sweet potatoes, bacon, eggs, and beans are approachable, while the southwest spices add just enough interest to keep things from feeling repetitive.
How to make this breakfast hash recipe
Here’s a brief overview of how to make this recipe for your planning purposes. For the full written recipe, please scroll down to the recipe card below.
- Start by roasting diced sweet potatoes with olive oil and spices until they begin to soften.
- While they cook, crisp the bacon in an oven-safe skillet. Remove the bacon, then sauté onion in the reserved bacon drippings until tender.
- Add the roasted sweet potatoes back to the skillet along with black beans and most of the bacon. Stir gently to combine.
- Create small wells in the hash and crack an egg into each one. Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to your liking.
- Top with the remaining bacon and green onions, then serve straight from the pan.
What to serve with this meal:
This is a complete meal on its own, but it pairs well with:
- Fresh fruit for something bright
- A simple green salad
- Warm cheddar drop biscuits or Mexican cornbread
It’s especially good when you add something lightly sweet alongside it to balance the savory flavors.
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Southwest Sweet Potato and Egg Hash
Ingredients
Method
- Preheat oven to 400F.
- In a small bowl, mix together the salt, pepper, chili powder, cumin, and chipotle flakes. Set aside.
- In a large bowl, toss together the sweet potatoes with the olive oil and half of the seasoning mixture.
- Spread on a rimmed baking sheet and bake for 10 minutes, until just beginning to soften.
- Remove the sweet potatoes from the oven, set aside, and leave the oven on.
- In a large ovenproof skillet over medium heat, cook the bacon until crispy.
- Remove the bacon, crumble, and set aside, reserving the bacon grease in the skillet.
- Add the onion to the pan and sauté for about 5 minutes.
- Add in the sweet potatoes and remaining spice mixture and sauté 3 minutes.
- Add the black beans and 3/4 of the bacon crumbles and cook until just warmed through.
- Make 4 wells into the hash and crack an egg into each one.
- Place the skillet into the oven and cook until the egg whites are cooked but the yolks are still a little runny (about 5-7 minutes).
- Remove the skillet from the oven and garnish with the remaining bacon and green onions.
- Serve immediately and Enjoy!
Nutrition
Nutrition information is provided as a general estimate and may vary based on ingredients, brands, and substitutions. For specific dietary needs, we recommend calculating nutrition using your preferred tool.
The picture seems to show corn in the dish. Can you tell me how much you added?. Was it frozen or canned?
Yes! I did throw some corn in there, to try and make up to my husband for the sweet potatoes. I didn't measure them, I just threw some frozen kernels into the pot while it was cooking. Maybe 1/2 a cup? Start there, and you can always add more if you want more!
That looks SO tasty. I am a huge fan of hash, as well as of sweet potatoes, so you kinda had me from the get go… But YUM!! 🙂
This time of year is so difficult to get good photos… I love this hash — it looks delicious. I really love sweet potatoes. This is a lovely dish for any meal.