Black Bean and Sweet Potato Breakfast Hash
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: Serves 2
Spicy smoky black beans in a rich tomato sauce on top of a sweet potato hash makes for a savoury and satisfying weekend breakfast alternative.
For the sweet potato hash
  • 1 tbsp vegetable cooking oil or coconut oil
  • 2-3 tbsp water or veg stock
  • ¼ cup chopped red onion
  • 1 cup sweet potato + 1 cup potato, diced into small cubes
  • 2 cloves of garlic, crushed
  • sea salt and black pepper to taste
For the saucy beans
  • 1 can of black beans, drained and rinsed
  • ¾ cup of chopped tomatoes, canned or fresh
  • 1 tbsp tomato paste
  • ½ tbsp smoked paprika
  • ½ tbsp cumin powder
  • sea salt and black pepper
  • ¼ water or vegetable stock
For the cashew hollandaise
  • ½ cup cashews, soaked for 1-2 hours OR boiled for 10 minutes
  • ½ cup water + more to thin out as needed
  • ¼ cup nutritional yeast
  • ½ tbsp turmeric powder
  • 1 tsp lemon juice
  • 1-2 tsp sea salt
  • Black pepper to taste
To serve (optional)
  • Fresh greens
  • Sourdough or wholewheat toast
  • Sprouts or fresh herbs
For the sweet potato hash
  1. In a medium skillet or frying pan, sauté the onions on medium heat for about 2-3 minutes until softened, stirring occasionally.
  2. Add in the diced potatoes and season well with sea salt and pepper, stirring through. Allow to cook for 8-10 minutes adding water or vegetable stock as needed so that the pan doesn't dry out. Stir in the crushed garlic.
  3. Once tender, turn off the heat, cover and set aside.
For the saucy beans
  1. In a small saucepan, combine the chopped tomatoes, water, tomato paste and spices. Stir until well combined before adding in the black beans.
  2. Bring to a boil and allow to simmer until heated through.
  3. Taste and adjust seasonings as needed, then set aside.
For the cashew hollandaise
  1. Combine all ingredients in a blender and blend until smooth, adding in additional water as needed to thin out. Taste and adjust seasonings.
To serve
  1. Assemble your hash with a layer of toast, followed by fresh greens, sweet potato hash, saucy beans and a drizzle of cashew hollandaise on top. Garnish with fresh herbs or sprouts and dig in!
Recipe by One Arab Vegan at