A bold and flavorful one-pan breakfast loaded with crispy sweet potatoes, seasoned ground beef, black beans, and eggs, all infused with Tex-Mex spices. Perfect for a protein-packed start to your day!
Ingredients (Serves 4-5)
For the Hash:
- 1 tbsp olive oil
- 1 lb ground beef (or chorizo for extra spice)
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, diced (optional for spice)
- 2 medium sweet potatoes, peeled and diced (or russet potatoes)
- 1 cup black beans, drained and rinsed
- ½ cup corn (fresh, frozen, or canned)
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For Toppings:
- 4 eggs (for frying or scrambling)
- ½ cup shredded cheese (cheddar or Monterey Jack)
- ¼ cup fresh cilantro, chopped
- 1 avocado, sliced
- Salsa or hot sauce (for serving)
- Lime wedges
Instructions
1️⃣ Cook the Ground Beef:
- Heat olive oil in a large skillet over medium heat.
- Add ground beef and cook until browned, breaking it up as it cooks (about 5 minutes).
- Drain excess fat if needed, then add onion, bell pepper, and jalapeño. Cook for another 3-4 minutes until softened.
2️⃣ Cook the Sweet Potatoes:
- Add diced sweet potatoes to the skillet and stir.
- Sprinkle in chili powder, cumin, paprika, garlic powder, salt, and black pepper.
- Cover and let cook for 10-12 minutes, stirring occasionally, until the potatoes are tender.
3️⃣ Add Beans & Corn:
- Stir in black beans and corn, cooking for another 2-3 minutes until heated through.
4️⃣ Cook the Eggs:
- In a separate pan, fry or scramble the eggs to your liking.
- Alternatively, make small wells in the hash and crack eggs directly into the skillet. Cover and cook for 3-5 minutes until the eggs are set.
5️⃣ Serve & Enjoy:
- Sprinkle with cheese, cilantro, and avocado.
- Serve hot with salsa, hot sauce, and lime wedges on the side.
Pro Tips:
✅ Make it spicier? Add extra jalapeños or a dash of cayenne pepper.
✅ Low-carb option? Swap sweet potatoes for cauliflower.
✅ Meal prep friendly! Store in the fridge for up to 4 days and reheat in a skillet.
