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Vegetarian breakfast hash on plate

Sweet potato and white bean breakfast hash


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5 from 2 reviews

  • Author: cocoa & salt
  • Total Time: 35 minutes
  • Yield: 2 1x
  • Diet: Vegetarian

Description

This healthy sweet potato breakfast hash works for breakfast or an easy week-night meal. It’s delicious served with my chimichurri sauce and can be made vegan by skipping the egg. 


Ingredients

Scale

2 large purple sweet potatoes, cut into bite-sized cubes 
1/2 small onion, diced
2 cloves of garlic, minced 
1 can white northern beans, drained and rinsed 
2 tablespoons olive oil
2 teaspoon salt
1 teaspoon pepper 
2 eggs
jalapeños for serving, optional 
chimichurri for serving, optional 


Instructions

  1. Heat a large frying pan over-medium heat then add 1 tablespoon of olive oil.
  2. Add sweet potatoes, salt and pepper to pan and cook for 10 minutes, stirring occasionally.
  3. Add onions and cook for another 5 minutes until onions are softened. Add garlic and cook for another 5 minutes until potatoes are softened.
  4. Add beans to pan, mix and cook until warm, about 2 minutes.
  5. While beans are warming, fry two eggs over easy.
  6. Divide hash onto two plate, top with an egg, jalapeños and chimichurri if using. Enjoy! 

Notes

I use purple sweet potatoes because I love the color, but if you can’t find them, substitute with another kind. 

  • Prep Time: 10
  • Cook Time: 25
  • Category: Breakfast
  • Method: Frying
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