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Slow Cooker Sweet Potato and Black Bean Breakfast Hash
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Course Breakfast
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife
  • Measuring Spoons

Ingredients
  

  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • Fresh cilantro, chopped, for garnish

Instructions
 

  • Place the sweet potato cubes, black beans, onion, and red bell pepper in the slow cooker.
  • Add the minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper.
  • Drizzle the olive oil over the mixture and stir until everything is evenly coated.
  • Cover and cook on low for 6 to 7 hours, until the sweet potatoes are fork-tender.
  • Stir the hash gently once more before serving.
  • Spoon into bowls and top with chopped cilantro.

Notes

Stir the hash only at the end to keep the sweet potato pieces intact. If you prefer a bit more texture, spread the cooked hash on a baking sheet and broil it for a few minutes before serving. Leftovers reheat well in a skillet over medium heat with a splash of water to loosen the mixture.
Course: Breakfast
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife, Measuring Spoons