Description
This Sweet Potato Breakfast Hash is a nutritious and flavorful morning dish, combining tender sweet potatoes, savory black bean soup, and fresh kale, spiced with cumin and smoked paprika. Perfect for a hearty breakfast or brunch, it’s easy to prepare and packed with wholesome ingredients.
Ingredients
Scale
Main Ingredients
- 1 tablespoon oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 2 medium sweet potatoes, peeled and diced into small cubes
- 18.3 oz (~1 3/4 cups) black bean soup, strained with 1/4 cup reserved
- 1/4 cup water or strained broth from the soup
- 2 cups kale, destemmed & finely chopped
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 cup parsley or cilantro, chopped
- 1/2 avocado, sliced
- Sprinkle of smoked paprika for garnish
Instructions
- Sauté Onions and Garlic: 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. Then add the minced garlic and cook for an additional 1 minute to release its aroma.
- Cook Sweet Potatoes: Add the diced sweet potatoes along with 1/4 cup of water or strained broth from the black bean soup. Stir occasionally and cook for about 15 minutes until the potatoes become tender. Add more liquid one tablespoon at a time if needed to prevent sticking or dryness.
- Add Black Bean Soup and Kale: Pour in the strained black bean soup along with the finely chopped kale. Sprinkle in the cumin, smoked paprika, and salt. Stir everything well to combine all the flavors evenly.
- Simmer the Hash: Continue cooking the mixture for another 15-20 minutes, stirring occasionally, until the sweet potatoes are easily pierced with a fork and the kale is wilted and tender.
- Garnish and Serve: Remove from heat and sprinkle chopped fresh parsley or cilantro over the hash. Add sliced avocado on the side, and a light sprinkle of smoked paprika for extra smoky flavor. Serve warm and enjoy!
Notes
- Storage: Allow the sweet potato hash to cool to room temperature before transferring it to an airtight container. Refrigerate for up to 5 days.
- Reheating: Leftovers reheat best in the microwave or on the stovetop in a skillet until warmed through.
- Black Bean Soup Options: This recipe works well with both black bean soup and plain black beans. Using black bean soup adds additional spices, saltiness, and umami flavors, but regular black beans can be used if preferred or more accessible.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
