Description

This Sweet Potato Breakfast Hash is a hearty, flavorful morning dish that combines tender sweet potatoes, black bean soup, and fresh kale. Enhanced with aromatic spices like cumin and smoked paprika, this skillet-cooked hash is perfect for a nutritious and satisfying start to your day. Topped with fresh herbs and creamy avocado slices, it’s a healthy and colorful breakfast option that’s easy to prepare and perfect for meal prep.

Ingredients

Scale

Vegetables & Aromatics

1 medium onion, diced
1 clove garlic, minced
2 medium sweet potatoes, peeled and diced into small cubes
2 cups kale, destemmed & finely chopped
1/2 avocado, sliced
1/4 cup parsley or cilantro, chopped

Liquids & Beans

18.3 oz (~1 3/4 cups) black bean soup, strained with 1/4 cup reserved
1/4 cup water or use strained broth from the soup

Oils & Spices

1 tablespoon oil
1/2 teaspoon cumin
1/4 teaspoon smoked paprika (plus a sprinkle for garnish)
1/2 teaspoon salt

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Instructions

Heat Oil and Sauté Aromatics: Add 1 tablespoon oil to a medium pan or cast-iron skillet over medium heat. Add the diced onions and cook for 3 minutes or until translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Cook Sweet Potatoes: Add 1/4 cup of water or strained broth from the black bean soup to the diced sweet potatoes in the skillet. Cook, stirring occasionally, for about 15 minutes or until the potatoes soften. Add more liquid, 1 tablespoon at a time, if needed to prevent sticking and ensure even cooking.
Add Beans, Kale, and Spices: Pour in the strained black bean soup and add the finely chopped kale. Season with cumin, smoked paprika, and salt. Stir everything together to combine thoroughly.
Simmer to Develop Flavors: Continue cooking the hash for another 15 to 20 minutes, stirring occasionally, until the sweet potatoes are tender and easily pierced with a fork, and the kale has wilted down.
Garnish and Serve: Remove from heat. Sprinkle with chopped fresh parsley or cilantro and a pinch of smoked paprika for extra flavor and color. Top with sliced avocado and enjoy your warm, nutritious breakfast hash!

Notes

Storage: Allow the sweet potato hash to cool to room temperature, then transfer to an airtight container and refrigerate for up to 5 days.
Reheating: Leftovers reheat best either in the microwave or warmed in a skillet on the stovetop until heated through.
Black Bean Soup Substitution: You can make this dish with plain canned black beans instead of black bean soup. While black bean soup adds extra spices and umami flavor, both options work well.

Nutrition

Serving Size: 1 cup
Calories: 260
Sugar: 6g
Sodium: 420mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 8g
Protein: 8g
Cholesterol: 0mg