Tex-Mex Breakfast Hash
I love a breakfast that feels like a hug with a little kick — this Tex-Mex Breakfast Hash does exactly that. It’s unfussy, bold, and built from pantry-friendly pieces: sweet potatoes browned until caramelized, bell pepper for crunch, black beans for heft, and a fried egg to crown the whole thing. It comes together quickly but tastes like you spent all morning on it.
There’s real comfort in serving food that’s colorful and balanced: sweet, savory, creamy, and a little spicy if your salsa has heat. I aim for practical recipes you can make any morning, and this hash is one of my go-tos when I need something satisfying without fuss.
Below I’ll walk you through exactly what to use, step-by-step cooking (no guessing), smart swaps for food allergies, and the common mistakes to avoid so your hash comes out perfect every time. Lace up an apron and let’s get breakfast on the table.
The Ingredient Lineup
Ingredients
- 1 tablespoon olive oil, extra virgin — for sautéing and getting color on the vegetables.
- 1 yellow onion, chopped — adds sweetness and a savory base.
- 2 sweet potatoes, large, diced into 1/2″ cubes — the hearty base; dice evenly so they cook uniformly.
- 1 red bell pepper, diced — bright color and crisp sweetness.
- 15 ounces black beans, canned, drained and rinsed — protein and creaminess; drain well to avoid extra liquid.
- 4 eggs, large — fried and served on top for richness and texture contrast.
- 1/4 cup shredded cheese — melts over the hot hash for a gooey finish.
- 1/2 cup salsa — fresh acidity and spice; spoon on top or serve on the side.
- 1 avocado, sliced — cool, creamy slices to balance the heat.
Tex-Mex Breakfast Hash in Steps
- Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat.
- Add the chopped yellow onion and cook, stirring occasionally, for 2–3 minutes, until the onion is softened and translucent.
- Add the diced sweet potatoes and sauté, stirring occasionally, for about 8 minutes, until the sweet potatoes are softened.
- Add the diced red bell pepper and continue to cook, stirring occasionally, for about 4 minutes, until the bell pepper is softened and the vegetables begin to brown.
- Add the drained and rinsed 15 ounces black beans and toss just to warm, about 30 seconds to 1 minute.
- Remove the hash mixture from the skillet and keep it warm on a plate or in a bowl.
- Crack the 4 large eggs into the same skillet and fry them to your desired doneness.
- Divide the hash evenly among plates (one portion per egg).
- Top each portion with one fried egg.
- Sprinkle the 1/4 cup shredded cheese evenly over the plated hash and eggs.
- Serve with the sliced avocado and 1/2 cup salsa alongside or spooned on top.
What You’ll Love About This Recipe
This hash nails the weekday breakfast trifecta: fast, filling, and flexible. The sweet potatoes provide substance and hold up well to browning; they caramelize and add a gentle sweetness that pairs perfectly with the savory onion and bell pepper. Black beans are an easy source of protein and fiber, so this dish keeps you full without being heavy.
Another reason I return to this recipe: texture. You get tender sweet potato pieces, soft beans, a little bite from the pepper, and the runny yolk if you choose an over-easy egg. The avocado cools things down, and the salsa brightens every bite. It’s a balanced plate that’s built from ingredients you likely have on hand.
Allergy-Friendly Substitutes
- Dairy (cheese) — omit the 1/4 cup shredded cheese or use a dairy-free shredded alternative. Nutritionally, the eggs and beans still provide richness.
- Eggs — replace the 4 large eggs with pan-fried tofu slices or seasoned chickpea “omelet” pieces for a vegan option.
- Legumes (black beans) — if beans are a problem, double the diced sweet potatoes and add 1/2 cup cooked quinoa for protein and texture.
- Nightshades (bell pepper/salsa) — swap the red bell pepper for diced zucchini or carrots; use a tomatillo or cucumber-based relish instead of traditional salsa.
- Oil — replace 1 tablespoon olive oil with avocado oil or another high-heat oil if needed.
Must-Have Equipment
There’s no fancy gear required here. A few well-chosen items make the process smoother:
- Large skillet — essential for getting a good surface area so the sweet potatoes can brown instead of steam.
- Spatula or wooden spoon — for stirring and scraping up browned bits.
- Knife and cutting board — for consistent dicing of sweet potatoes and pepper.
- Plate or bowl — to hold the cooked hash while you fry the eggs in the same skillet.
Don’t Do This
- Don’t crowd the pan with too many sweet potato pieces — crowding causes steaming, which prevents browning. If your skillet is small, cook in two batches.
- Don’t add the beans too early — canned beans are already cooked. Toss them in only to warm; cooking them longer will make them mushy.
- Don’t skip draining and rinsing the black beans — excess liquid will thin the hash and slow browning.
- Don’t fry eggs at too high heat — after using high heat for vegetables, reduce the temperature a bit for frying eggs to avoid rubbery whites and overcooked yolks.
Make It Year-Round
One of the strengths of this recipe is how adaptable it is by season. In summer, use a vibrant, chunky salsa made with ripe tomatoes and cilantro and toss in a few fresh corn kernels. In fall and winter, swap in roasted sweet potato cubes that you baked ahead to save time — they brown quickly in the skillet. Frozen diced sweet potatoes can also be a time-saver; thaw and pat dry before using to avoid extra moisture.
Small swaps keep the foundation intact: maintain the balance of starch (sweet potato), protein (beans and egg), and fresh elements (avocado, salsa). That balance makes it taste like a complete meal no matter the month.
What Could Go Wrong
- Sweet potatoes are undercooked — cubes should be about 1/2″ and evenly diced. If they’re still hard after 8 minutes, lower the heat slightly and continue cooking, covered for a couple of minutes to tenderize, then finish uncovered to crisp.
- Vegetables steam instead of brown — high heat and some space in the pan are necessary. If your onion and potatoes release too much moisture, raise the heat and give them a chance to evaporate and brown.
- Beans make the hash soggy — drain and rinse the 15 ounces black beans thoroughly and add them just to warm.
- Eggs overcooked — use medium heat and keep an eye on timing; cook to your preferred doneness and remove promptly.
Save for Later: Storage Tips
Leftover hash stores well and reheats nicely, which makes this recipe week-friendly.
- Refrigerate — keep cooked hash (without eggs, avocado, and salsa) in an airtight container for up to 3 days.
- Reheat — reheat in a skillet over medium heat to regain crisp edges; avoid microwaving if you want to preserve texture.
- Freezing — cooked sweet potato and pepper mixture freezes okay for up to 2 months. Thaw overnight in the fridge and reheat in a skillet.
- Eggs and avocado — add fresh when serving. Fried eggs and sliced avocado don’t freeze or reheat well.
Reader Q&A
Q: Can I make this vegan?
A: Yes. Skip the 4 large eggs and the 1/4 cup shredded cheese, and replace the eggs with pan-fried tofu slices or seasoned tempeh. You’ll still have a hearty, protein-rich bowl from the 15 ounces black beans.
Q: My sweet potatoes are taking too long to soften. What can I do?
A: If the 2 sweet potatoes are large and stubborn, lower the heat, cover the skillet for 2–3 minutes to let them steam gently, then uncover and crank up the heat briefly to get some color on the edges.
Q: Can I prep anything ahead?
A: Yes. Dice the 2 sweet potatoes and 1 red bell pepper and store in the fridge for a day. You can also chop the 1 yellow onion ahead. Keep the beans drained and the avocado whole until serving.
Ready, Set, Cook
When you’re ready to make this Tex-Mex Breakfast Hash, gather the ingredients: 1 tablespoon olive oil, 1 yellow onion, 2 sweet potatoes, 1 red bell pepper, 15 ounces black beans, 4 eggs, 1/4 cup shredded cheese, 1/2 cup salsa, and 1 avocado. Follow the steps above in order and you’ll have a satisfying, colorful breakfast on the table in under 30 minutes.
Serve with coffee or a bright citrus drink, and consider a squeeze of lime over the finished plate if you have one on hand. It’s honest food — straightforward, flavorful, and exactly what busy mornings deserve.
Tex-Mex Breakfast Hash
Ingredients
Ingredients
- 1 tablespoonolive oilextra virgin
- 1 yellow onionchopped
- 2 sweet potatoeslarge diced into 1/2" cubes
- 1 red bell pepperdiced
- 15 ouncesblack beanscanned drained and rinsed
- 4 eggslarge
- 1/4 cupshredded cheese
- 1/2 cupsalsa
- 1 avocadosliced
Instructions
Instructions
- Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat.
- Add the chopped yellow onion and cook, stirring occasionally, for 2–3 minutes, until the onion is softened and translucent.
- Add the diced sweet potatoes and sauté, stirring occasionally, for about 8 minutes, until the sweet potatoes are softened.
- Add the diced red bell pepper and continue to cook, stirring occasionally, for about 4 minutes, until the bell pepper is softened and the vegetables begin to brown.
- Add the drained and rinsed 15 ounces black beans and toss just to warm, about 30 seconds to 1 minute.
- Remove the hash mixture from the skillet and keep it warm on a plate or in a bowl.
- Crack the 4 large eggs into the same skillet and fry them to your desired doneness.
- Divide the hash evenly among plates (one portion per egg).
- Top each portion with one fried egg.
- Sprinkle the 1/4 cup shredded cheese evenly over the plated hash and eggs.
- Serve with the sliced avocado and 1/2 cup salsa alongside or spooned on top.
