When I was making breakfast this morning, I got onto my blog to look up this recipe, and realized it wasn’t there. I can’t believe I’ve never posted this! It’s easy, filling, healthy, inexpensive, and utilizes pantry staples. PLUS it can be eaten for dinner OR breakfast. What’s not to love? This recipe is adapted from the original in Eating Well Magazine, March 1998.

Black Bean, Corn and Sweet Potato Hash

  • Servings: 2-4
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If you want to make this non-vegan, add a fried egg and some cheese. Non-vegetarian? Just add some cooked sausage, bacon, leftover cooked beef or chicken at step 5.


  • 1 tbsp oil of choice
  • 2 medium or 1 large onion, diced
  • 1 medium sweet potato, peeled and cut into 1/2-inch dice
  • 2 large cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced, or a dollop of Asian chili garlic sauce, or a sprinkle of chili flake – or leave out if you don’t wan the heat
  • 1 tbsp ground cumin
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 3/4 cup frozen corn kernels
  • 1 15-ounce can black beans, rinsed
  • 2 tablespoons chopped fresh cilantro (optional)
  • Freshly ground pepper, to taste
  • 1 lime, cut into wedges


  1. Heat oil in a large skillet over medium-high heat. Add onions and sauté until browned in spots, 3 minutes or so.
  2. Add sweet potato and cook, stirring, until they start to brown in spots, 5 to 7 minutes.
  3. Stir in garlic, jalapeño or chilies, cumin and salt; sauté until fragrant, about 30 seconds.
  4. Add water and cook, scraping up any browned bits, until liquid is absorbed, 3 to 5 minutes (do not cover).
  5. Stir in corn and black beans and cook until heated through. Season with salt and pepper.
  6. Serve with fresh cilantro, lime wedges. Add grated cheese or sour cream if desired. Great with a fried egg on top.

© 2020 Miles Away Farm, were we’re miles away from making this every week, because… so many recipes, so little time. But we love it every time we make it and need to make it part of our regular rotation!