Sweet Potato Breakfast Hash with Black Bean Soup and Kale Recipe

I’m really excited to share this Sweet Potato Breakfast Hash with Black Bean Soup and Kale Recipe with you because it’s one of those dishes that feels like a warm hug on a plate. It’s hearty enough to keep you full through a busy morning but still fresh with the bright flavors of kale and cilantro. Give this a try on a weekend morning when you want to treat yourself to something wholesome that tastes way more complicated than it is.

What I love most about this Sweet Potato Breakfast Hash with Black Bean Soup and Kale Recipe is how it transforms simple, everyday ingredients into something special and nourishing. The sweet potatoes get wonderfully tender and soak up the black bean soup’s spices, creating a savory, filling dish that my whole family goes crazy for. Whether you’re meal prepping for the week or looking for a cozy brunch idea, you’ll find this recipe hits the spot every time.

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Ingredients You’ll Need

The ingredients in this Sweet Potato Breakfast Hash with Black Bean Soup and Kale Recipe are straightforward but so well-chosen to create layers of flavor and nutrition. You’ll find that shopping for this recipe is a breeze since many of these items are pantry staples or fresh produce you can easily find year-round.

• Oil: I like using a neutral oil with a high smoke point like avocado or canola, but olive oil works fine too.
• Medium onion: Yellow onion adds the best sweet-savory base flavor when cooked down.
• Garlic: Freshly minced garlic elevates the hash with its aromatic punch.
• Sweet potatoes: Peeled and diced small so they cook evenly and quickly—this is key for that tender texture.
• Black bean soup: Using soup adds extra seasoning and richness, but canned black beans work in a pinch.
• Water or broth: Keeps the potatoes from sticking and helps them steam to perfect softness.
• Kale: Destemmed and finely chopped kale cooks down nicely and adds a vibrant color and nutrient boost.
• Cumin: Warm and earthy, this spice brings out the black beans’ depth.
• Smoked paprika: Adds a subtle smokiness that makes the dish special.
• Salt: Enhances all the flavors—taste as you go!
• Parsley or cilantro: Fresh herbs brighten the finished dish and add a pop of freshness.
• Avocado: A creamy topping that contrasts beautifully with the warm hash.

Variations

I like to tweak this recipe depending on the season or what I have on hand. Mixing it up keeps things exciting, and you might discover your new favorite version along the way.

• Make it vegetarian or vegan: This recipe is naturally vegan, but you can add a fried egg on top for a non-vegan twist that my friends rave about.
• Swap greens: Sometimes I use spinach or Swiss chard instead of kale for a milder green flavor.
• Add heat: For spice lovers, a pinch of cayenne or some diced jalapeño peppers add a nice kick.
• Change the beans: Try pinto or kidney beans if black beans aren’t your favorite—they work well when cooked into the soup or hash.
• Batch cooking: I often double the recipe and freeze half in portions for those mornings when I don’t have time to cook.

How to Make Sweet Potato Breakfast Hash with Black Bean Soup and Kale Recipe

Step 1: Sauté the aromatic base

Start by heating your oil over medium in a sturdy pan or cast-iron skillet. Toss in the diced onions and cook them for about 3 minutes until they’re translucent and fragrant. Then, add the minced garlic and let it cook for another minute — be careful not to burn it, as garlic can turn bitter fast. This base builds so much flavor, so don’t rush it!

Step 2: Cook the sweet potatoes gently

Add the diced sweet potatoes to your pan along with a bit of water or the strained broth from your black bean soup—about 1/4 cup to start. The liquid helps the potatoes steam and soften without sticking. Stir occasionally for about 15 minutes, adding a splash more liquid if they start to stick or dry out. You want the potatoes tender but not mushy, so test them with a fork often.

Step 3: Add black bean soup and kale for flavor

Once the potatoes are almost done, pour in the strained black bean soup along with the chopped kale, cumin, smoked paprika, and salt. Stir everything so it’s well combined. The kale will soften as it cooks, making the dish colorful and packed with nutrients. Let it simmer gently for another 15 to 20 minutes until the sweet potatoes are fork-tender and the flavors meld beautifully.

Step 4: Finish and serve with fresh herbs

Once cooked through, sprinkle chopped fresh parsley or cilantro on top for brightness. I love adding a few slices of creamy avocado on the side and a light dusting of smoked paprika for a color and smoky flavor pop. Serve it up warm, and watch how quickly everyone digs in!

How to Serve Sweet Potato Breakfast Hash with Black Bean Soup and Kale Recipe

Garnishes

I love topping this hash with a sprinkle of fresh cilantro, a few slices of ripe avocado, and a dash of extra smoked paprika for color and a gentle smoky kiss. Sometimes I also add a spoonful of tangy Greek yogurt or even a little hot sauce for a spicy twist.

Side Dishes

My go-to side with this meal is either a simple green salad with lemony vinaigrette or some crusty whole-grain toast to scoop up every last bite. If I’m feeling indulgent, a fried or poached egg on the side takes it to next-level brunch territory.

Creative Ways to Present

For a special brunch, I like to serve this hash in individual cast iron skillets or rustic bowls topped with herbs and avocado slices. Garnished with edible flowers or microgreens, it really elevates the dish’s visual appeal without much extra effort.

Make Ahead and Storage

Storing Leftovers

I always let the Sweet Potato Breakfast Hash with Black Bean Soup and Kale Recipe cool completely before transferring it to an airtight container. It keeps well in the fridge for up to 5 days, which means you can enjoy hearty breakfasts without cooking every morning.

Freezing

Freezing works great if you want to batch cook. Portion the hash into freezer-safe containers or bags in individual servings, and it keeps well for up to 3 months. Thaw overnight in the fridge before reheating for best results.

Reheating

I usually reheat leftovers in a skillet over medium heat to revive the crispy texture on the potatoes, adding a splash of water if needed. The microwave works too when you’re short on time, but I prefer the pan method for that fresh-cooked flavor.

FAQs

Final Thoughts

This Sweet Potato Breakfast Hash with Black Bean Soup and Kale Recipe holds a special place in my kitchen because it’s simple, healthy, and packed with flavor — exactly the kind of meal I want to start my day with. I hope you enjoy making it as much as I do and find it becomes a reliable go-to that brings both comfort and energy to your mornings. Give it a try, tweak it as you go, and savor every bite!

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