Breakfast · 25 min · american

Loaded Sweet Potato Breakfast Hash

Ingredients

• 1 large Sweet potato
• 1/2 cup Black beans
• 1/2 Red onion
• 1/2 Avocado
• 1 tsp Smoked paprika
• 1 tbsp Olive oil

Steps

1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
2. Peel the sweet potato and dice it into even 1/2-inch cubes — uniform pieces roast evenly instead of some burning while others stay raw.
3. Toss the cubes with the olive oil, smoked paprika, and a good pinch of salt; spread them in a single layer on the sheet pan so the pieces have space to brown.
4. Roast for 20 minutes, flipping once halfway through, until the edges are caramelized and a fork slides in easily.
5. While the potato roasts, warm the black beans with the diced red onion in a skillet over medium heat for 4-5 minutes, until the onion softens.
6. Pile the roasted sweet potato into bowls, spoon the beans and onion over the top, and fan the avocado slices over everything.
7. Tip: resist stirring the potatoes for the first 10 minutes — leaving them undisturbed is what builds those crisp browned edges.

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