If you’re anything like me, mornings can be a whirlwind, and finding a breakfast that’s both hearty and packed with flavor feels like a win. That’s why I’m so excited to share this Sweet Potato Breakfast Hash with Black Bean Soup and Kale Recipe — it’s my go-to when I want something nourishing, bright, and just downright delicious to start the day. What makes it special is the delightful combo of sweet potatoes caramelizing alongside earthy kale and the comforting richness of black bean soup, which comes together in a skillet like magic.
This recipe works beautifully for lazy weekend brunches or those mornings when you want a cozy, filling meal without a ton of fuss. I love how the black bean soup adds both protein and a savory depth that elevates the hash beyond your usual skillet fare. Plus, it’s super flexible — perfect whether you’re cooking for one or feeding the whole family.
Why You’ll Love This Recipe
- Hearty & Nutritious: Sweet potatoes and black bean soup give you fiber, protein, and vitamins all in one satisfying meal.
- Easy One-Pan Meal: Minimal cleanup with everything cooked together in a single skillet — busy mornings, meet your match.
- Flavorful Layers: The spices like cumin and smoked paprika bring warmth and a subtle smoky kick that wakes up your palate.
- Flexible & Customizable: You can swap kale for spinach, use a can of black beans instead of soup, or add toppings to suit your mood.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this Sweet Potato Breakfast Hash with Black Bean Soup and Kale Recipe. I always choose fresh sweet potatoes and bright green kale for the best texture and flavor, and if you can find a good-quality black bean soup, it makes the dish sing.
- Oil: I prefer a neutral oil or avocado oil to get a nice sear on the onions and sweet potatoes without overpowering them.
- Onion: Yellow or white onion works well—adds sweetness and depth when softened.
- Garlic: Fresh minced garlic gives that punchy aroma and flavor, which I never skip.
- Sweet Potatoes: Peeled and diced into small cubes so they cook evenly and caramelize beautifully.
- Black Bean Soup: Using soup instead of just beans adds extra seasoning and creaminess; you can strain a little broth to help cook the sweet potatoes.
- Water or Broth: Helps cook the potatoes without drying out the pan—use reserved soup broth if you like a richer flavor.
- Kale: Remove the tough stems and chop finely; it wilts quickly and adds a lovely earthy note.
- Cumin: Adds a smoky warmth and pairs perfectly with black beans.
- Smoked Paprika: Gives a subtle smokiness I absolutely love in this hash.
- Salt: To balance all the flavors.
- Parsley or Cilantro: Fresh herbs at the end brighten up the whole dish with a pop of color and freshness.
- Avocado: Sliced on top for creaminess and healthy fats.
Variations
I like to switch things up depending on what’s in my fridge or what kind of mood I’m in. This Sweet Potato Breakfast Hash with Black Bean Soup and Kale Recipe is pretty forgiving and invites you to make it your own — whether you want to turn it vegan, add some spice, or bulk it up for a crowd.
- Spicy Kick: One time, I added a diced jalapeño early on and it gave the hash a nice heat without overpowering the earthiness—try it if you like some spice!
- Different Greens: Sometimes I swap kale for baby spinach or even chard, especially if I have some leftovers that need using.
- Protein Boost: Add a fried or poached egg on top, which my family goes crazy for — it makes it extra special on weekend brunches.
- Bean Swap: Using canned black beans instead of soup works well, but I add a little broth and extra seasoning to mimic that rich flavor I love.
How to Make Sweet Potato Breakfast Hash with Black Bean Soup and Kale Recipe
Step 1: Sauté the Aromatics
Start by heating 1 tablespoon of oil in a medium pan or cast-iron skillet over medium heat. I like cast iron for its heat retention and even cooking. Toss in the diced onion and cook for about 3 minutes, stirring occasionally until it turns translucent and gives off that sweet scent. Then, add the minced garlic and cook for another minute—watch carefully to avoid burning, as garlic can get bitter fast.
Step 2: Cook the Sweet Potatoes
Pour 1/4 cup of water or the strained broth from your black bean soup into the pan, then add the diced sweet potatoes. The liquid helps the potatoes cook evenly without drying out the pan. Keep the heat at medium and stir occasionally, letting the sweet potatoes soften—this usually takes about 15 minutes. If the pan starts to dry out before the potatoes are tender, add more liquid one tablespoon at a time. You’ll know they’re ready when you can easily pierce a piece with a fork.
Step 3: Combine and Season
Now pour in your strained black bean soup, then stir in the chopped kale, cumin, smoked paprika, and salt. This step is where all those flavors start to meld. Stir everything together so the kale softens and the spices evenly coat each sweet potato cube. Lower the heat a bit and continue cooking the hash for another 15 to 20 minutes, stirring every so often. The kale should be wilted and the whole skillet nicely heated through.
Step 4: Garnish and Serve
Once your hash is ready, sprinkle chopped fresh parsley or cilantro over the top for that bright pop of flavor. I always add a few slices of ripe avocado and a little extra dusting of smoked paprika—this adds creaminess and a little visual flair. Serve it warm and enjoy the combination of textures and bold flavors!
Pro Tips for Making Sweet Potato Breakfast Hash with Black Bean Soup and Kale Recipe
- Use Even Cubes: Cutting your sweet potatoes into evenly sized small cubes helps them cook uniformly and caramelize nicely.
- Reserve Soup Broth: I always strain and keep a bit of the black bean soup broth to adjust moisture as the hash cooks, so it never dries out or sticks.
- Don’t Overcrowd the Pan: Give the ingredients room to cook properly; if your pan is small, cook in batches for the best texture.
- Fresh Herbs Finish Strong: Adding fresh parsley or cilantro at the end lifts the dish and brightens the flavors beautifully.
How to Serve Sweet Potato Breakfast Hash with Black Bean Soup and Kale Recipe
Garnishes
I always reach for sliced avocado, a sprinkle of smoked paprika, and fresh herbs like parsley or cilantro for garnishes. Sometimes I add a dollop of Greek yogurt or hot sauce if I want an extra creamy or spicy kick. These little touches make serving this hash feel like a special breakfast treat.
Side Dishes
While this Sweet Potato Breakfast Hash with Black Bean Soup and Kale Recipe is hearty enough to stand alone, I often pair it with lightly toasted whole grain bread or a simple green salad for contrast. On weekends, a fresh fruit bowl alongside is a lovely complement too.
Creative Ways to Present
For brunch gatherings, I like to serve the hash in mini cast-iron skillets or individual ramekins so everyone has their own warm, cozy portion. Adding a sunny side up egg on top makes it look irresistible and adds that extra layer of indulgence to impress your guests.
Make Ahead and Storage
Storing Leftovers
After letting the hash cool completely, I store leftovers in airtight containers in the fridge where it keeps well for up to 5 days. This makes midweek breakfasts or quick lunches so much easier since you can just reheat and enjoy.
Freezing
While I haven’t frozen this particular hash often, when I do, I portion it into freezer-safe containers and thaw overnight in the fridge before reheating. Just keep in mind that the kale may lose some texture but the flavors hold up nicely.
Reheating
I usually reheat leftovers on the stovetop in a skillet over medium heat so they get a little crisp again, but the microwave works perfectly fine for a quick fix. Adding a splash of water or broth while reheating helps prevent the hash from drying out.
FAQs
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Can I use canned black beans instead of black bean soup in this recipe?
Absolutely! Using canned black beans will work well, but since black bean soup usually contains extra seasoning and some liquid, I recommend adding a bit of broth or water along with some cumin and smoked paprika to boost the flavor.
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Is this Sweet Potato Breakfast Hash with Black Bean Soup and Kale Recipe vegan?
Yes, this recipe is naturally vegan as long as you stick with plant-based oil and don’t add animal products like eggs or cheese. It’s a great plant-based option packed with protein and fiber.
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Can I prep this recipe ahead of time?
You can chop all vegetables in advance and store them in the fridge, then cook the hash fresh in the morning for best flavor and texture. The hash itself also reheats well, so leftovers make for a convenient next-day meal.
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How do I keep the kale from getting mushy?
Chopping kale finely and adding it towards the end of cooking helps it wilt without overcooking. Also, keeping an eye on cooking time and stirring gently prevents it from becoming mushy.
Final Thoughts
This Sweet Potato Breakfast Hash with Black Bean Soup and Kale Recipe has really become one of my comforting kitchen staples. It’s one of those dishes that feels like a warm hug in the morning — filling, flavorful, and full of wholesome ingredients. I encourage you to try it on a weekend morning or whenever you want a nourishing start. Once you make it, I’m sure you’ll find yourself going back to it again and again, just like me!
