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This hearty and colorful sweet potato hash is loaded with smoky spices, black beans, peppers, and crispy potatoes, then topped with avocado and a fried egg for the ultimate Tex-Mex meal. It's a versatile dish that works beautifully for breakfast, brunch, or a quick dinner when you need something satisfying but don't want to spend hours in the kitchen.
I created this recipe during a particularly busy week when I needed quick but nourishing meals. Now it's become our Sunday brunch tradition with my family requesting it almost every weekend because it's both filling and delicious without being too heavy.
Ingredients
- Sweet potatoes: Packed with vitamins and provide a naturally sweet base that caramelizes beautifully
- Smoked paprika: Adds a deep smoky flavor that makes this dish feel indulgent
- Chili powder: Brings classic Tex Mex warmth without overwhelming heat
- Black beans: Offer plant-based protein and fiber to make this dish more satisfying
- Bell peppers: Add color, crunch, and vitamin C; choose firm ones with glossy skin
- Fresh jalapeño: Provides customizable heat levels; remove seeds for milder flavor
- Eggs: With their runny yolks create a natural sauce that coats everything in richness
- Avocado: Contributes creamy texture and healthy fats; look for ones that yield slightly to pressure
Step-by-Step Instructions
- Cook the Sweet Potatoes:
- Heat olive oil in a large skillet until it shimmers but doesn't smoke. Add your diced sweet potatoes along with all the dry spices and salt. The key here is to let them develop a crust before stirring too much. Let them cook undisturbed for about 2 minutes before tossing. Continue cooking for 8–10 minutes total until they begin to soften but still maintain some resistance when pierced with a fork.
- Sauté the Veggies:
- Add your colorful bell peppers, red onion, minced garlic, and jalapeño if using. The pan should sizzle when you add these ingredients which is exactly what you want. Stir to combine with the partially cooked sweet potatoes, making sure the spices coat everything evenly. Cook for another 5–7 minutes stirring occasionally. You'll know they're done when the onions become translucent, the peppers soften, and the sweet potatoes are fork-tender with golden crispy edges.
- Add Black Beans and Finish:
- Gently fold in the drained and rinsed black beans. Be careful not to mash the sweet potatoes which will be soft by now. Cook just 1–2 minutes longer until the beans are heated through. They don't need much cooking time since they're already fully cooked. Remove from heat to prevent overcooking.
- Cook the Eggs:
- In a separate nonstick pan, add a small amount of butter or oil and heat over medium-low heat. Crack your eggs into the pan and cook until the whites are set but the yolks remain runny or to your preferred doneness. For perfect sunny side up eggs, cover the pan briefly to help the whites set without flipping.
- Assemble and Serve:
- Divide the vibrant hash between plates, creating a colorful bed for your toppings. Place the fried eggs on top where the yolks can break and create a rich sauce. Arrange avocado slices around the plate, sprinkle with fresh cilantro and cotija cheese if using. Finish with a drizzle of hot sauce and serve with lime wedges for squeezing over the top right before eating.
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The smoked paprika is truly the secret ingredient here. I discovered its transformative power years ago when I was trying to recreate a dish I had at a Santa Fe restaurant. My family couldn't believe the depth of flavor came from something so simple rather than hours of cooking.
Storage and Reheating
This hash stores beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually intensify overnight, making it perfect for meal prep. For best results, reheat in a skillet over medium heat with a splash of water to prevent drying out. Add fresh toppings like eggs, avocado, and cilantro only after reheating the base hash. Microwaving works in a pinch, but you'll lose some of the textural contrast that makes this dish special.
Ingredient Substitutions
This recipe welcomes adaptations based on what you have available. Butternut squash or regular potatoes can replace sweet potatoes, though cooking times may vary slightly. Pinto or kidney beans work beautifully instead of black beans. No fresh peppers? Roasted red peppers from a jar add wonderful flavor. For a more substantial meal, add browned chorizo or soyrizo (for vegetarians) at the beginning of cooking. The spices can be simplified to just chili powder and cumin if your spice cabinet is limited.
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Serving Suggestions
While delicious on its own, this hash plays well with other brunch or dinner companions. Serve alongside warm corn tortillas to create impromptu breakfast tacos. A simple side salad with lime vinaigrette adds freshness to balance the heartier hash. For entertaining, serve in individual cast iron skillets topped with eggs for an impressive presentation. A side of Mexican rice completes the meal for bigger appetites. Don't forget a pitcher of agua fresca or spicy Micheladas if serving for brunch.
Cultural Context
This recipe draws inspiration from Southwestern and Tex Mex cuisines, which blend Mexican cooking techniques with ingredients more commonly found north of the border. Sweet potatoes have been cultivated in Mexico and Central America for thousands of years, making them authentically connected to the region despite not being as common in traditional Mexican cooking as regular potatoes. The combination of beans, spices, and peppers honors the rich culinary heritage of the borderlands while adapting it for modern quick cooking needs.
Frequently Asked Questions
- → Can I make this dish ahead of time?
Yes, you can prepare the sweet potato hash in advance and refrigerate it. Reheat on the stovetop, and add freshly cooked eggs before serving.
- → What can I substitute for black beans?
You can use pinto beans, kidney beans, or even chickpeas as substitutes for black beans in this dish.
- → How can I make this dish spicier?
Add more jalapeños, chipotle powder, or your favorite hot sauce to increase the heat level of the dish.
- → What toppings work best for this dish?
Avocado, fried eggs, cilantro, cotija or feta cheese, hot sauce, and lime wedges are great toppings to enhance flavors.
- → Can I add meat or other proteins?
Yes, you can add cooked chorizo, turkey sausage, ground beef, or even tofu for a protein boost.
- → Is this dish vegetarian-friendly?
Yes, this dish is naturally vegetarian, and you can skip the optional egg or cheese toppings to make it vegan.