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Sweet Potato Breakfast Hash with Poblano, Black Beans, and Feta Recipe

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4.4 from 48 reviews

This Sweet Potato Breakfast Hash combines roasted sweet potatoes with sautéed onions, poblanos, serranos, black beans, and a blend of spices for a flavorful and nutritious morning meal. Topped with fresh cilantro and feta cheese, this hearty dish offers a perfect balance of smoky, spicy, and fresh flavors, ideal for a wholesome start to your day.

Ingredients

Sweet Potatoes

  • 2 large sweet potatoes, diced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt, plus more to taste

Vegetables & Aromatics

  • 1 red onion, chopped
  • 1 poblano chile, chopped
  • 1 serrano chile, chopped
  • 2 cloves garlic, minced

Other Ingredients

  • 1 15-ounce can black beans, rinsed and drained
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup feta cheese or queso fresco (use vegan feta if necessary)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F to prepare for roasting the sweet potatoes.
  2. Toss Sweet Potatoes: In a large bowl, combine the diced sweet potatoes with 1 tablespoon olive oil, smoked paprika, garlic powder, ground cumin, chili powder, and 1/2 teaspoon salt. Mix until the sweet potatoes are evenly coated with the seasoning.
  3. Roast Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast them in the oven for 30 minutes, flipping halfway through cooking, until they are beautifully browned and fork-tender.
  4. Heat Skillet: While the potatoes roast, heat 1 to 2 teaspoons of olive oil in a large skillet over medium heat to prepare for sautéing the aromatics.
  5. Sauté Onions and Chiles: Add the chopped red onion, poblano chile, and serrano chile to the skillet. Cook, stirring occasionally, for 5 to 7 minutes until they soften and start to develop a slight char, enhancing their flavor.
  6. Add Garlic: Stir in the minced garlic and sauté for another minute until fragrant, being careful not to burn it.
  7. Add Black Beans: Incorporate the rinsed and drained black beans into the skillet. Cook for an additional 3 to 5 minutes until the beans are warmed through and develop a slight crisp.
  8. Combine Potatoes and Veggies: Add the roasted sweet potatoes to the skillet. Toss everything together to blend the flavors and cook for another 1 to 2 minutes to heat through.
  9. Season: Taste the hash and add salt as needed to enhance the flavor.
  10. Finish and Serve: Remove the skillet from heat. Stir in the chopped fresh cilantro and sprinkle the cheese (feta or queso fresco) on top. Serve the hash warm and enjoy this savory breakfast delight!

Notes

  • Use vegan feta cheese to make this recipe vegan-friendly.
  • Adjust the amount of serrano chile to control the heat level.
  • This hash can be served as a main breakfast dish or as a side to eggs.
  • Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or in the oven.
  • For a dairy-free option, omit the cheese or use a plant-based alternative.

Find it online: https://recipethrive.com/sweet-potato-breakfast-hash-with-poblano-black-beans-and-feta-recipe/