This simple sweet potato hash with fried egg is perfect for breakfast, or brunch, or even brinner. We’ve been having breakfast for dinner a lot lately, and this was a favorite last week. Sweet potatoes pan fried ’til crispy, tossed with black beans, and topped with a fried egg. You know how I go through food phases? Well I’ve circled back to sweet potatoes. Seriously love them.
I love sweet potatoes with barbecue sauce so I had to bbq this dish up. Brett actually makes his own little sauce that’s kind of like barbecue sauce, but different, and maybe better. It’s just ketchup and worcestershire sauce mixed together. So if you’re feeling up to it, try this simple little concoction over this breakfast hash. I promised you’ll love it. Or you can just use store bought barbecue sauce, it’ll still be delicious.
The fried egg just oozes into everything once you dig in. I cooked my eggs over-easy, but you can also cook it sunny side up, or even scramble them. Do whatever you prefer!
- 1 large sweet potato, peeled and diced into small cubes
- 1/2 onion, peeled and chopped
- 1 (14 oz) black beans, rinsed and drained
- 1 tbs minced garlic
- 2 eggs
- 1-2 tbsp extra virgin olive oil
- salt and pepper
- 1/3 cup ketchup
- 1 1/2 tbsp worcestershire sauce
- diced green onion
- 1 avocado, sliced
- Bring a medium pot of water to a boil and add the diced sweet potatoes. Boil until potatoes are just barely tender. Remove from heat and drain.
- Coat a large pan with olive oil and heat over medium heat. Add garlic and chopped onion and sauté until onions are translucent. Add another tablespoon of olive oil and add sweet potatoes. Cook over medium-high heat, gently stirring ever two three minutes until edges of sweet potatoes are crisp. Stir in black beans and let cook for several minutes until black beans are warmed. Season with salt and pepper. Remove from heat and cover pan with a lid.
- Mix the bbq sauce in a small bowl and set aside.
- Lightly grease another small non-stick frying pan with a dab of olive oil (or butter) and heat over medium. Crack the eggs directly into the pan and let them sit. Cook until the edges of the egg white start to curl up (this would be sunny side up). If you want the eggs over-easy, flip them once the bottom is set and let the other side cook for a minute or two.
- Divide the sweet potato hash evenly onto two plates, and top each with a fried egg. Season with salt and pepper and top with sliced avocados, green onions, and a drizzle of the homemade BBQ sauce (you can use store bought bbq sauce as well).
I love this!! It sounds perfect!
Sounds delicious! I can’t say “hash” without saying it like my sweet little nephew in South Carolina. He’d say it “hay-ash” with his little southern drawl. Love it!!
Too cute!
We’ve been eating breakfast for dinner a lot lately! Love the bbq sauce on this!
Oh the bbq sauce is a must!! Thanks Jessica!
This looks sooo good! I want to dive right into it!
Thanks Jaclyn!
I LOVE breakfast for dinner! This looks great 🙂
Thanks Lauren!
made this tonight, so yummy! I added cumin and chili powder. thx for the recipe 🙂
So glad you liked it!