Hearty Sweet Potato & Black Bean Hash

Hearty Sweet Potato & Black Bean Hash

I saw someone reference a sweet potato hash somewhere a few months ago, and I thought that sounded really good, so I came up with a recipe.  This was so good – it was hearty enough to be the main dish of a meal.


1 cup diced sweet potato
1 can (approx. 14 oz) black beans, drained
1 can (approx. 14 oz) corn, drained
1 TBS extra virgin olive oil
½ cup onion, diced
1 clove garlic, minced
1 tsp Kosher or sea salt
½ tsp fresh ground black pepper
½ tsp dried basil


sharp knife/cutting board
measuring cups/spoons


Dice sweet potatoes.

Mince onion.

Drain and rinse canned beans.

Drain and rinse canned corn.


Heat your skillet to medium-high heat.  Add the olive oil.

Add the potatoes.

Add the onion.

Add the salt, pepper, garlic, and basil.

Cover and cook, stirring regularly, until the potatoes are soft – about 6-8 minutes.

Add corn.

Add the beans.

Stir.  Reduce heat to medium and cook until the beans and corn are heated.


About 6 servings.

Low in saturated fat
No cholesterol
High in dietary fiber
High in magnesium
High in potassium
High in thiamin
Very high in vitamin A

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?


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