Though I rarely make the same baked good twice (after recipe development, of course), I’m a creature of habit when it comes to breakfast. I got stuck on oatmeal for a year—pun intended—and I craved crepes with tempeh strips for about 6 months.
Every once in a while, without prediction, I can feel the winds changing. All of a sudden, the daily breakfast that once excited me enough to leap out of bed and run to the kitchen just stops igniting that spark. It’s back to the drawing board I go for my next breakfast obsession.
I found it over Christmas break when I had some extra time for recipe development and episodes of Orange is the New Black.
This sweet potato breakfast hash does take some time to cook, but it reheats well. So if you’re making breakfast for one, this is a great one to make Sunday morning/evening and have your first few mornings of the week covered.
It’ll keep you going for a while due to the fiber and protein in sweet potatoes and beans, but it’s colorful and satisfying enough that I would be happy to set it in the center of a Sunday brunch spread.
If beans aren’t really your thing, little cubes of tempeh taste magical in this skillet. But I know tempeh isn’t easily accessible for some and can be a little pricey — beans are a much more economical alternative.
A cast-iron skillet works best to get the potatoes crispy, but a non-stick will work as well and I suspect you would require much less oil. I used a mixture of baby spinach and some sort of forest greens mix. Any dark leafy greens will work, though I’m quite partial to spinach in the mornings.
Is your breakfast routine in need of a makeover? I’ve got your solution in this sweet potato breakfast hash.
Print Sweet Potato Breakfast Hash Author: Katy’s Kitchen Prep time: 5 mins Cook time: 25 mins Total time: 30 mins Yield: 2-3 Ingredients
- 1 medium-sized sweet potato
- 2 Tablespoons + 1 teaspoon grapeseed oil, plus more for frying
- 2 teaspoons rosemary
- salt + pepper, to taste
- 1 cup of cooked black beans*
- ¼ teaspoon cayenne pepper (optional)
- 4 oz leafy greens (spinach, arugula, etc.)
- Preheat a cast-iron skillet to medium and add a thin layer of oil.
- Peel and rinse the sweet potato and pat to dry. Slice into tiny cubes about ½ inch in size. Smaller cubes will cook faster. Add to a mixing bowl with 2 Tablespoons of the oil and stir to coat. Add the rosemary and salt and pepper and stir to coat.
- Add the sweet potatoes to the skillet, stirring occasionally while you prepare the rest of the ingredients.
- In a separate mixing bowl, add the beans and 1 teaspoon of the oil. Add the optional cayenne pepper and stir to coat.
- Rinse the greens in a strainer but do not dry. Leftover water droplets on the greens help them steam in the skillet.
- Continue stirring sweet potatoes until soft in the center when tested with a fork, and crispy around the edges (about 20 minutes). Add the beans and fry for about 30 seconds. Add the greens (the half at a time if you have a small pan) and cook until just wilted. Serve immediately, or store in the fridge in an airtight container for up to a week.
Notes & Substitutions *If using canned black beans, you’ll have some leftover in the can after rinsing and draining. Store leftover beans in a glass container in the fridge.