Northstar Cafe-Inspired Sweet Potato and Black Bean Breakfast Hash

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

A hearty breakfast hash with roasted sweet potatoes, black beans, and smoky spices, inspired by the wholesome flavors you’d find at Northstar Cafe. This american-inspired breakfast (vegetarian) ready in about 40 minutes combines (15 oz), drained and rinsed black beans, medium, diced red bell pepper, small, diced yellow onion into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and diced into 1/2-inch cubes sweet potatoes
• 1 can (15 oz), drained and rinsed black beans
• 1 medium, diced red bell pepper
• 1 small, diced yellow onion
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 2 tbsp chopped fresh cilantro
• 1, cut into wedges for serving lime
• 4 large (optional, for topping) eggs

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 diced medium sweet potatoes with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp smoked paprika, 1 tsp ground cumin, and 1/2 tsp garlic powder. Spread on a baking sheet and roast for 25 minutes until tender and caramelized, stirring halfway.
2. Step 2: While sweet potatoes roast, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 diced small yellow onion and 1 diced medium red bell pepper. Sauté for 5-7 minutes until softened and fragrant.
3. Step 3: Stir in 1 can (15 oz) drained and rinsed black beans, roasted sweet potatoes, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Cook for 3-4 minutes until heated through and flavors combine.
4. Step 4: If desired, in a separate pan, cook 4 large eggs to your liking (fried or poached). Serve the hash topped with eggs, sprinkled with 2 tbsp chopped fresh cilantro and lime wedges on the side for squeezing over.