Southwest Sweet Potato Hash
This sweet potato hash recipe makes a delicious, hearty meal, perfect for breakfast, brunch, or dinner. A healthier hash, this dish features pan-fried sweet potatoes, bacon, and black beans, all seasoned with southwest spices The tender oven-poached eggs on top make this a complete one-pan meal!
This sweet potato hash recipe is a great meal to enjoy on a slow weekend, or if you want a breakfast inspired dinner on a busy weeknight!
The southwest spices give a bit of heat without being spicy hot. The eggs are cooked perfectly, and the crispy sweet potatoes are swoon-worthy!
I love a good brinner recipe – try my other favorites like Tex-Mex Migas or Gallo Pinto breakfast bowls! Both are great no matter what time of day you make them.
How to make this breakfast hash recipe
This recipe is very simple to make! Here is a brief overview of the recipe to give you an idea of how it works. For the full set of directions and measurements, please make sure you scroll down to the recipe card below!
Preparations
- Preheat the oven.
- In a small bowl, mix together the spices and set aside.
- Wash the sweet potatoes, peel them, and dice them into 1/2″ cubes.
- Rinse and drain the can of black beans
- Dice the onion.
Cook the sweet potatoes
- 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. (Note: While the sweet potatoes are baking, start cooking the bacon.
- Remove the sweet potatoes from the oven, set aside, and leave the oven on.
Cook the bacon
- 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.
Assemble and finish the hash
- Add the onion to the pan and sauté for about 5 minutes, stirring occasionally.
- Add in the sweet potatoes and remaining spice mixture and sauté for 3 minutes, stirring frequently but gently so you don’t smash the sweet potatoes.
- Add the black beans and 3/4 of the bacon crumbles and cook until just warmed through.
- Make 4 wells into the hash and carefully crack an egg into each one.
- Place the skillet into the oven and bake until the egg whites are cooked but the yolks are still a little runny (about 5-7 minutes). If you want the egg yolks cooked more, you can leave the skillet in an additional 2 minutes.
- Remove the skillet from the oven and garnish with the remaining bacon and green onions.
- Serve immediately and Enjoy!
Frequently Asked Questions
Can I make sweet potato hash with regular potatoes?
Sweet potatoes have more health benefits than white potatoes, but you can definitely use them if you prefer them.
What to serve with sweet potato breakfast hash
This meal is so good when you add just a hint of sweet with it. Serve it with some fresh fruit and a sourdough biscuit on the side for a perfect complete meal.
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Southwest Sweet Potato Hash
Ingredients
- 1 tsp salt
- 1 tsp pepper
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp dried chipotle chili flakes
- 2 medium sweet potatoes peeled and cut into 1/2″ cubes
- 2 TBSP olive oil
- ½ lb of bacon
- 1 large onion diced
- 15 ounces black beans
- 4 eggs
- 2 green onions chopped
Instructions
- 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!
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.
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!! 🙂
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!