Crispy Sweet Potato Breakfast Hash with Chili, Coriander & Fried Eggs
Crispy Sweet Potato Breakfast Hash with Chili, Coriander & Fried Eggs
Golden, crisp-edged sweet potatoes meet a warm rub of coriander, chili and garlic in one sizzling skillet. Black beans add heartiness, and a runny egg yolk turns into a rich sauce for every bite. It's a weekend brunch that needs just one pan.
What You'll Need
Everything comes together in one 12-inch cast iron skillet. Use a stainless or nonstick pan if you prefer, but cast iron gives the crispiest edges.
The Spice Rub
- 2 tsp Organic Coriander Powder
- 1 tsp Organic Red Chili Powder
- 1 tsp Organic Garlic Granules
- 1 tsp Organic Onion Granules
- ¾ tsp Fine Ground Himalayan Pink Salt, plus more to taste
- ½ tsp freshly ground Organic Black Peppercorns
- ¼ tsp Organic Red Chili Flakes (optional, for extra heat)
The Hash
- 2 large sweet potatoes (about 2 lb), cut into ½-inch cubes
- 3 tbsp Organic Coconut Oil, divided
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, rinsed and drained
- 4 to 8 large eggs
- 2 scallions, sliced
- ¼ cup chopped fresh cilantro
- 1 lime, cut into wedges
- 1 ripe avocado, sliced (optional, for serving)
Step by Step
Season the sweet potatoes
Stir the coriander, chili powder, garlic granules, onion granules, salt and black pepper together in a small bowl. Toss the cubed sweet potatoes with the spice mix until every piece is evenly coated.
Steam-sear the potatoes
Heat 2 tablespoons of the coconut oil in a 12-inch cast iron skillet over medium heat. Add the potatoes in a single layer, cover, and cook for 8 minutes, stirring once, until they are just tender when pierced with a fork.
Crisp the edges
Remove the lid and raise the heat to medium-high. Cook 8 to 10 minutes, stirring only every 2 minutes so the potatoes have time to form a deep golden crust.
Add the vegetables and beans
Push the potatoes to the side and add the remaining tablespoon of oil, then the onion and bell pepper. Cook for 4 minutes until softened. Stir in the black beans and the chili flakes, if using, and heat everything through for 2 minutes.
Cook the eggs
Lower the heat to medium-low. Use a spoon to make 4 to 8 small wells in the hash and crack an egg into each one. Season the eggs with a pinch of salt and pepper, cover the skillet, and cook 4 to 5 minutes, until the whites are set and the yolks are still jiggly. Heat the oven to 400°F and finish the skillet there for 5 minutes if you prefer an oven method.
Finish and serve
Scatter the scallions and cilantro over the top. Bring the skillet to the table and serve with lime wedges for squeezing and sliced avocado alongside.
Cut the sweet potatoes into evenly sized cubes and resist the urge to stir constantly. Letting them sit against the hot pan is what builds the crisp, caramelized edges. For a bolder coriander flavor, toast whole coriander seeds and grind them fresh in place of the powder.
The Spices Behind the Hash
Common Questions
Can I make the hash ahead of time?
Yes. Cook the potatoes, onion, pepper and beans up to 2 days ahead and refrigerate. Reheat in a hot skillet until crisp again, then add the eggs fresh just before serving.
Why use garlic and onion granules instead of powder?
Granules are slightly coarser, so they spread more evenly over the potatoes and are less likely to clump or scorch in a hot pan. Powders work too; use the same amount.
How spicy is this recipe?
It's medium. The chili powder gives gentle warmth rather than a sharp burn. Leave out the chili flakes for a milder hash that's friendly for kids, or double the flakes for more fire.
Can I use regular potatoes or another vegetable?
Absolutely. Yukon Gold potatoes, butternut squash or parsnips all work with this spice rub. Adjust the covered cooking time until the pieces are just tender before crisping.
What can I serve alongside it?
Warm tortillas, a simple fruit salad, crisp bacon or sausage, and a spoonful of salsa or yogurt all pair nicely with the earthy coriander and chili flavors.
