Description
A vibrant, wholesome, and incredibly satisfying Tex-Mex Sweet Potato Hash combining the natural sweetness of roasted sweet potatoes with bold, zesty Tex-Mex flavors. Perfect for breakfast, brunch, or a quick weeknight dinner, it’s naturally gluten-free, easily customizable, and packed with nutrients.
Ingredients
Group 1: Main Hash Ingredients]
- Sweet Potatoes: 2 large (about 2 lbs, peeled and diced into ½-inch cubes)
- Black Beans: 1 (15-ounce can, rinsed and drained)
- Corn: 1 cup (fresh, frozen, or canned, drained)
- Bell Peppers: 1 large (any color, red, green, or yellow, diced)
- Onion: 1 medium (diced)
- Garlic: 2-3 cloves (minced)
- Olive Oil: 2-3 tablespoons
- Chili Powder: 1 tablespoon
- Ground Cumin: 1 teaspoon
- Smoked Paprika: ½ teaspoon
- Cayenne Pepper: ¼ teaspoon (optional, for heat)
- Salt: to taste
- Freshly Ground Black Pepper: to taste
- Fresh Cilantro: ¼ cup (chopped (for garnish))
- Lime: 1 (cut into wedges (for serving))
Group 2: Optional Toppings
- Sliced avocado or a dollop of guacamole
- Fried eggs or scrambled eggs
- Salsa or pico de gallo
- Sour cream or plain Greek yogurt
- Shredded cheese (Monterey Jack or cheddar)
- Hot sauce
Instructions
- Prepare Sweet Potatoes: Peel and dice your sweet potatoes into even ½-inch cubes. Rinse them under cold water and then pat them very dry with a clean kitchen towel or paper towels. This step is crucial for achieving crispy potatoes.
- Heat Oil & Sauté Aromatics: Heat the olive oil in your large skillet over medium-high heat. Add the diced sweet potatoes and cook, stirring occasionally, for 8-10 minutes, or until they start to soften and brown lightly. Don’t overcrowd the pan; cook in batches if necessary.
- Add Vegetables & Spices: Push the sweet potatoes to one side of the pan. Add the diced onion and bell peppers to the empty side and cook for 3-5 minutes until slightly softened. Add the minced garlic and cook for another minute until fragrant.
- Combine & Season: Stir the sweet potatoes, onions, and bell peppers together. Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir well to coat all the vegetables evenly.
- Incorporate Black Beans & Corn: Stir in the rinsed and drained black beans and corn. Cook for another 5-7 minutes, stirring occasionally, until all ingredients are heated through and the sweet potatoes are tender but still hold their shape. For extra crispy hash, spread the mixture evenly across the pan and let it cook undisturbed for a few minutes before stirring again.
- Finish & Serve: Remove from heat. Stir in half of the fresh cilantro. Serve immediately, garnished with the remaining cilantro and a squeeze of fresh lime juice. Add any of your favorite toppings.
Notes
For Crispy Sweet Potatoes: Pat diced sweet potatoes very dry before cooking. Don’t overcrowd the pan (cook in batches if needed). Use medium-high heat and allow potatoes to cook undisturbed for several minutes before stirring.
Adjust Spice Level: Feel free to adjust the amount of cayenne pepper or chili powder to your preference.
Prep Ahead: Dice sweet potatoes and other vegetables up to a day in advance and store them in an airtight container in the fridge for faster assembly.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat in a skillet over medium heat until warmed through, adding a splash of water or broth if it seems dry.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American, Mexican