Sweet Potato Hash with Black Beans & Avocado
🥄 Introduction: Let’s Hash Things Out (See what I did there?)
Okay, real talk—have you ever looked into your fridge and thought, “What can I whip up that doesn’t involve 10 ingredients, 2 hours, and a culinary degree?” Yeah, same. That’s where this beauty—Sweet Potato Hash with Black Beans & Avocado—comes in like the superhero breakfast (or lunch, or dinner) it is.
I’ve been making this dish for years. It started during a lazy Sunday brunch mission when I had a rogue sweet potato, half a can of black beans, and one perfect avocado on the brink of going mushy. One skillet later, I was hooked. Now it’s my go-to for a hearty, healthy, and low-drama meal that tastes like I put in way more effort than I actually did. 🙃
It’s smoky, savory, slightly sweet, and creamy thanks to that dreamy avocado on top. And the best part? It’s easy enough for a Monday morning but satisfying enough for your Sunday foodie mood.
🥔 Why Sweet Potato Hash is the Ultimate Comfort-Health Combo
Let’s be honest—regular hash browns are great, but sweet potatoes take it up a notch with that naturally sweet flavor and boost of nutrients. Plus, they crisp up beautifully in a hot pan. I mean, who doesn’t want crispy edges and a caramelized inside?
Here’s what makes this combo such a power move:
- Sweet Potatoes: High in fiber, vitamin A, and beta-carotene. Plus, they’re just… so pretty.
- Black Beans: Packed with plant-based protein and iron. These little guys keep you full without weighing you down.
- Avocado: Creamy, rich, and full of healthy fats. Also known as “butter from nature” IMO.
It’s a plant-based trifecta that checks every box: tasty, filling, and actually good for you. Not to mention, totally customizable—throw in some eggs, toss in bell peppers, sprinkle feta, or drizzle with hot sauce. You do you.
🔪 Step-by-Step: How to Make Sweet Potato Hash with Black Beans & Avocado
Okay, let’s get to the good part. Grab your favorite skillet—cast iron gets you those dreamy crispy bits—and let’s hash it out.
🛒 What You’ll Need:
Main Ingredients:
- 1 large sweet potato (peeled and diced small)
- 1/2 red onion (thinly sliced or diced—dealer’s choice)
- 1 can black beans (drained & rinsed)
- 1 ripe avocado (sliced or cubed)
- 1–2 cloves garlic (minced)
Seasonings:
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- Salt & pepper to taste
- Olive oil for cooking
Optional extras:
- Lime wedges
- Chopped cilantro
- Crumbled feta or fried egg (you rebel)
👩🍳 Step 1: Crisp Up Those Sweet Potatoes
Toss the diced sweet potatoes in a little olive oil, don’t be shy, and get them into a hot skillet. Let them cook on medium-high heat for about 8–10 minutes until golden and fork-tender. No crowding the pan! You want them crispy, not steamed.
Rhetorical Q: You’ve crowded the pan before, haven’t you? We all have. 😅
🔥 Step 2: Add Onions & Garlic
Add your sliced onions and garlic to the party. Cook for another 3–4 minutes until everything starts smelling like a brunch café you can’t afford. The onions should get a bit of char—that’s flavor, baby.
🫘 Step 3: Toss in the Beans + Spices
Now dump in your black beans and those glorious spices. Give it a good stir and cook for 2–3 minutes until the beans are heated through and the spices have mingled like it’s a cozy dinner party.
Tip: Add a splash of lime juice here to brighten things up. Trust me, it makes it sing.
🥑 Step 4: Top with Avocado & Garnish
Turn off the heat and immediately add your avocado. Some folks like it cubed, others sliced—I’m team Chunky Avocado, personally. Add fresh cilantro, a pinch of salt, and a squeeze of lime to finish.
Boom. You’re done. No oven, no blender, no sweat.
💡 Pro Tips & Custom Add-Ins (Because Why Not?)
You can totally riff on this recipe depending on what you’ve got in the fridge or pantry. I’m all about low-effort upgrades, and these are tried-and-true favs:
- Add a fried egg on top: Especially if you’re in full brunch mode. Runny yolk + hash = magic.
- Spice it up: A dash of hot sauce or sriracha makes it pop.
- Cheese lovers: Crumbled goat cheese or feta takes this from “yum” to “wow, you fancy.”
- Meal prep hack: Make a double batch and store leftovers for breakfast burritos or quick bowls.
👉 FYI: This reheats surprisingly well. Just pop it in a skillet with a splash of water and you’re good to go.
🥑 Let’s Talk About That Avocado Magic
Okay, let’s be real for a sec—avocado makes this dish. You’ve got all that savory-sweet hash happening, then BOOM: creamy, buttery avocado slices swoop in like a flavor superhero. 🦸♂️
You can serve the avocado a couple of ways depending on your mood (or, let’s be honest, how lazy you feel):
- Sliced for that classic look.
- Diced if you’re mixing it all together like a pro.
- Mashed with lime and salt for a quick mini-guac twist.
Wanna go all out? Drizzle a little hot honey or a squeeze of lime over the top. Trust me—it hits different.
🧂 Pro Tips & Flavor Boosters (aka “Little Upgrades that Feel Fancy”)
You’ve nailed the basics, but let’s crank it up a notch. Here’s how to take your sweet potato hash with black beans & avocado from “yum” to “whoa, did I just make this??”:
- Roast Your Sweet Potatoes with Smoked Paprika – Adds that mystery flavor that makes people think you used a secret family recipe.
- Add Jalapeños or Chili Flakes – If you like a little heat with your sweet.
- Squeeze of Lime Over Everything – Freshens it up and cuts the richness.
- Cilantro or Green Onion Garnish – Because you eat with your eyes first, my friend.
- Add a Fried Egg on Top – If you’re extra hungry or feeling brunchy.
You didn’t hear it from me, but this hash also plays really well with leftover pulled chicken or chorizo 😉
🕐 Meal Prep & Storage: Can You Make This Ahead?
Heck yes, you can! This recipe is a meal-prepper’s dream. Just follow these quick tips:
- Make the hash base ahead of time (sweet potatoes, beans, onions, peppers).
- Store in the fridge for up to 4 days in an airtight container.
- Reheat in a skillet to keep those crispy edges alive. Avoid the microwave if you can—it kinda murders the texture. Just sayin’.
- Add fresh avocado right before serving (avocado doesn’t do well in the fridge…unless you like brown mushy vibes, which you don’t. Right? 😬)
FYI: This dish is awesome for brunches, busy weekday lunches, or those “I-don’t-know-what-to-make” nights.
🌿 Why This Recipe Works (Science + Soul)
Let’s nerd out for just a sec.
The reason this combo works so dang well is simple: it hits all the flavor notes:
- Sweet from the roasted potatoes
- Savory from the beans and onions
- Creamy from the avocado
- Spicy (if you add hot sauce or chili)
- Bright + tangy from the lime and cilantro
This isn’t just tasty—it’s balanced, satisfying, and surprisingly nutritious. Plus, it’s gluten-free, vegetarian, and can easily be made vegan (if you skip the egg or cheese topping some folks like to throw in).
And let’s not forget: It’s gorgeous. Seriously. Instagram-worthy on the first try. #FoodieWin
🧑🍳 Final Thoughts: So… Should You Make This?
Umm… yes. Why are you still scrolling? 😜
Here’s the deal: this sweet potato hash with black beans & avocado is:
- Super easy (like, barely need to measure anything easy)
- Packed with flavor and textures that just work
- Healthy-ish but doesn’t taste like “health food” (the best kind, IMO)
- Flexible enough for breakfast, lunch, or dinner
It’s one of those recipes you’ll make once… and then find yourself craving every week. Go ahead, make it for brunch this weekend. Or tonight. Or, like, now?
Trust me, your taste buds will throw a little party. 🎉
💬 Got Questions? Let’s Chat!
What’s your twist on sweet potato hash? Add cheese? Bacon? Go full vegan? Hit me up in the comments or tag me in your pics—I live for seeing your food adventures.
FYI, I’ll be making this again this weekend… and maybe sneaking bites straight from the pan again. No shame in the leftovers game. 😉
