Cook Well for Less

Sweet Potato & Black Bean Hash with Fried Eggs

A smoky sweet potato and black bean hash topped with two fried eggs per person.

Prep
15 mins
Cook
30 mins
Total
45 mins
Difficulty
easy
Serves
2
Illustration: Sweet potato and black bean hash topped with four fried eggs
Cook Well for Less · AI-generated pencil and watercolour illustration

Get ready

Ingredients for 2 portions

  • 400g sweet potatocut into small cubes
  • 1 medium brown onionchopped
  • 1 bell pepperchopped
  • 1 x 400 g tin black beans, drained
  • 100g frozen sweetcorn
  • 4 large eggs

Optional extras

  • Plain yoghurt, to serve
Equipment
  • microwave-safe bowl with cover
  • microwave
  • large frying pan with lid
  • frying pan
  • chopping board
  • knife

Cook

Method

  1. Start the sweet potato

    Put the diced sweet potato in a microwave-safe bowl, cover and microwave on full power for about 10 minutes, or according to the appliance manufacturer's guidance, until beginning to soften. Heat most of the oil in a large frying pan, add the sweet potato with a splash of water, cover and cook gently until soft.

  2. Add the vegetables

    Add the onion and pepper and cook until the sweet potato is tender and the vegetables are browned at the edges.

  3. Add the flavourings

    Stir in the garlic, cumin, smoked paprika and chilli powder and cook for 1 minute.

  4. Finish the hash

    Add the black beans and sweetcorn and cook until steaming hot. Season to taste.

  5. Fry the eggs separately

    In a separate frying pan, use the remaining oil to fry four eggs to your liking.

  6. Serve

    Divide the hash between two plates and top each portion with two fried eggs. Add yoghurt if using.

For later

Storing and using leftovers

Ideas

Other suitable vegetables that need using can be added to the hash, adjusting when they go into the pan according to how quickly they cook.

Community

Ratings and comments

Reader feedback is planned after moderation, spam prevention and privacy requirements have been agreed.