overhead shot of cast iron skillet filled with diced sweet potatoes, black beans, corn, eggs, jalapeno and avocado.

Sweet Potato, Black Bean, Corn, Jalapeno Breakfast Hash

5/5

A good ol breakfast hash is always a good idea, I mean come on who doesn’t love a savory breakfast?! They’re quick and easy to make, totally customizable and perfect for feeding many mouths. Also, a great way to use up whatever is left in your fridge and pantry. 

We’re still in quarantine lockdown here in LA due to COVID-19, which means limiting trips to the grocery store and making use of what we have hidden in our pantry. Skillet hashes are also a smart way to use up leftovers you may have in your fridge or use up any ingredients before they turn bad. When it doubt, throw it in a hash!  

Inspiration: This morning I realized I had a can of corn, can of black beans and a couple sweet potatoes. I took a glance at my cast iron skillet looking back at me and knew it was a perfect morning to whip up a hash.  

Take a peak in your kitchen, get inspired and let’s go!

overhead shot of sweet potato breakfast hash with black beans, corn, avocado, eggs and jalapeno slices

What you’ll need for this recipe: 

  • Sweet potatoes. You can also use gold potatoes. Scrubbed clean and diced. 
  • Can of corn. Drained and rinsed. 
  • Can of black beans. Drained and rinsed. 
  • Mexican shredded cheese. Freshly grated cheddar would also be delish! 
  • Eggs. Depending on the size of your skillet you’ll need three to four. 
  • Jalapeno. The heat of this pepper lies in the seeds. More seeds = more heat.
  •  Cumin. 
  • Hot Sauce. Chaula is my favorite. 
  • Shallot. You can also use a yellow onion or green onion. 
  • Fresh lime juice. Because everything in life is better with a finishing squeeze of fresh citrus. 

Method and Tips! 

1. Preheat your oven to 375 F. 

2. Scrub clean your potatoes and cut them into cubes. 

How to cut into cubes: Plank- Stick-Cubes Method Start by cutting the potato in half lengthwise (plank). Then, lay the halves flat side down on the cutting board and cut them in lengthwise again, they look like French fries (sticks). Line them up or stack them, then rotate them 90 degrees and cut. (cubes).

3. Grab a cast iron skillet, or a large oven safe heavy bottom pan,  crank the heat to medium-high heat. Once the pan is hot add 3 Tbsp oil, cubed potatoes, shallot, cumin, salt and pepper. Stirring and tossing frequently for 5 minutes. 

4. Now add hot sauce, drained black beans and corn, continue to cook for 10 minutes until potatoes have crisped on all sides. Then add 1 Tbsp of butter, toss in the melted butter.

5. Make four small wells in the potato mixture. Carefully crack four eggs into each well.  Season eggs well with salt and pepper, then sprinkle cheese over the potatoes. Add sliced jalapenos, if using. 

6. Transfer cast iron to the oven and bake for 10-13 minutes for runny eggs, for more well-done eggs bake for 15 minutes. 

7. Toppings: Top with avocado, green onions and a squeeze of fresh lime juice. Serve and ENJOY!

  • MAKE IT VEGAN: Instead of cheese add three to four tablespoons of nutritional yeast before baking. Replace eggs with tofu.
overhead shot of cast iron skillet filled with diced sweet potatoes, black beans, corn, eggs, jalapeno and avocado.
5 from 3 votes
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Sweet Potato, Black Bean, Corn and Jalapeno Hash

Mexican inspired breakfast hash. Topped with fresh jalapeno, melted cheese and avocado.

Course Breakfast
Cuisine Mexican
Keyword breakfast, cast iron, hash, mexican, skillet
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 friends
Calories 400 kcal
Brittany Food Crush

Ingredients

  • 4-5 sweet potatoes scrubbed clean, cubed, about 1 ½lb
  • 1 can black beans drained and rinsed
  • 1/2 can corn drained and rinsed
  • ½ cumin
  • salt and freshly cracked pepper to taste
  • 4 large eggs
  • 1 Tbsp butter
  • ¼ cup shredded Mexican cheese
  • ½ a jalapeno
  • ½ avocado for topping
  • extra virgin olive oil
  • 1 Tbsp hot sauce optional for heat
  • ½ shalllot thinly sliced
  • fresh lime juice for topping

Instructions

  1. Preheat the oven to 375°

    Scrub potatoes clean then cut into cubes.

    In a cast iron skillet over medium-high heat add 3 Tbsp EVOO, potatoes, shallot, cumin, salt and pepper. Stirring and tossing frequently for 5 minutes. Now add hot sauce, drained black beans and corn, continue to cook for 10 minutes until potatoes have crisped on all sides. Then add 1 Tbsp of butter, toss in the melted butter.

  2. Make four small wells in the potato mixture. Carefully crack four eggs into each well. Season eggs well with salt and pepper, then sprinkle cheese over the potatoes. Add sliced jalapenos, if using.

    Transfer cast iron to the oven and bake for 10-13 minutes for runny eggs, for more well-done eggs bake for 15 minutes.

    Remove from oven, top with avocado, green onions and a squeeze of fresh lime juice. Serve and enjoy!

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