Sweet Potato Hash


This savory black bean, corn, and potato hash is quick enough for a weekday breakfast. Top with an egg for extra protein.

Sweet Potato Hash
Photo: Andy Lyons
Total Time:
25 mins


  • 1 large or 2 small sweet potatoes, peeled and quartered (about 1 pound)

  • Salt

  • 1 tablespoon vegetable oil

  • 1 11 ounce can Southwestern-style corn with black beans and peppers, rinsed and drained

  • ½ cup dairy sour cream

  • 2 tablespoon chipotle salsa

  • 1 medium avocado, peeled, pitted, and sliced

  • Fresh cilantro leaves (optional)

  • Chili powder (optional)


  1. Place sweet potatoes in a microwave-safe dish; cover and cook on 100 percent power (high) for 5 to 8 minutes or just until tender enough to chop. Cool slightly; cut into chunks. Sprinkle lightly with salt.

  2. In a large skillet heat oil over medium heat. Add potatoes; cook until browned and crisp-tender, about 3 minutes. Add drained corn to skillet. Cook for 3 minutes or until potatoes are tender.

  3. Meanwhile, stir together sour cream and chipotle salsa.

  4. To serve, divide sweet potato mixture among four plates. Top with avocado slices and serve with chipotle sour cream sauce. If desired, top with fresh cilantro and chili powder.

Nutrition Facts (per serving)

246 Calories
14g Fat
29g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 246
% Daily Value *
Total Fat 14g 18%
Saturated Fat 4g 20%
Cholesterol 12mg 4%
Sodium 463mg 20%
Total Carbohydrate 29g 11%
Total Sugars 8g
Protein 4g
Vitamin C 8.3mg 42%
Calcium 50.5mg 4%
Iron 0.5mg 3%
Potassium 492mg 10%
Folate, total 64.5mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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