Skillet Sweet Potato & Black Bean Hash with Crispy Edges
Ingredients
- 1½ poundsweet potato
- 1 can (15 oz)black beans
- ·yellow onion
- ·garlic
- 3 tablespoonolive oil
- 1 teaspooncumin
- ½ teaspoonsmoked paprika
- ½ cupvegetable broth
- ·salt
- ·black pepper
- ·lime
- ·cilantro (optional, for garnish)
Prep
- 01
Cut 1.5 pounds sweet potato into 1/2-inch cubes (peel first if desired, or leave skin on).
- 02
Dice 1 medium yellow onion.
- 03
Mince 2 cloves garlic.
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add the diced sweet potato and diced onion. Cook, stirring occasionally, for 8–10 minutes until the sweet potato begins to soften and the edges turn golden and crispy.
- 03
Add minced garlic, cumin, and smoked paprika. Stir constantly for 30 seconds until fragrant.
- 04
Drain and rinse the black beans. Add them to the skillet along with 1/2 cup vegetable broth. Stir well.
- 05
Reduce heat to medium. Simmer for 5–7 minutes, stirring occasionally, until the sweet potato is tender and the liquid has mostly evaporated. The bottom should develop more crispy, caramelized bits.
- 06
Season to taste with salt and black pepper. Squeeze juice from the lime over the hash and stir gently.
- 07
Serve hot, topped with fresh cilantro if desired.
Spice Tips
For warmth and depth, add 1/4 teaspoon cayenne pepper or a pinch of chipotle powder in adobo. For brightness, stir in a handful of chopped cilantro or a splash of hot sauce at the end. A squeeze of fresh lime is already built in, but a sprinkle of cotija or feta cheese adds a salty finish.
Leftovers keep in the fridge for 3–4 days and reheat well. Serve with a fried egg on top, a dollop of Greek yogurt, or a side of rice for extra heartiness.