Red potatoes seasoned with Mexican spices are roasted and then tossed with sauteed onions, peppers, and beans, finished with a handful of barely wilted, warm spinach in this Black Bean Breakfast Skillet.
Topped with a soft egg or scrambled eggs, this is a hearty and filling, slightly spicy weekend breakfast that can easily be doubled to feed a crowd.
Black and White Beans
Hash has been a staple at my house for breakfasts and other quick meals for years, now. This skillet with black and white beans falls perfectly in line with so many of our other favorites.
Plus, cleanup is a breeze with just one sheet pan and a skillet. I love cooking, but I am not a fan of dishes. So, this is a recipe that lets me enjoy a fabulous breakfast and then get on with my day.
Beans for Breakfast
Super easy to make, this skillet is perfect for a relaxing morning when you’re craving black beans and eggs for breakfast. The best part? You can mix and match your favorite veggies and proteins to really make it your own.
Give this simple breakfast skillet a try, and it might just become one of your go-to morning meals. Just be sure to let me know what you add to the mix, if you change the recipe up. I’m always looking for a fresh take!
Beans and Potatoes
You’ll need the following ingredients to make this recipe:
- olive oil
- onion and bell peppers
- black and white beans and potatoes
- Mexican spice mix or Taco Seasoning
- baby spinach
- fried eggs
Start by preheating your oven to 400°F. Then, place the chopped potatoes on a large baking sheet and drizzle with a tablespoon of oil. Season with the Mexican spice blend (or taco seasoning).
Toss with your hands to coat everything well with oil and spices. Then, spread the chunks of potato across the oiled baking sheet.
Bake for 25 minutes. Then, remove from the oven to stir together and do a taste test. They should be slightly crispy on the edges and tender inside. Return them to the oven if needed for another 5-10 minutes.
While the potatoes are roasting, chop the peppers and onions. Warm the remaining oil in a large skillet over medium-high heat. Then, saute the bell peppers and onions, stirring constantly until tender-crisp, about 5 minutes. Season the vegetables with the remaining spices as they cook.
Add the beans and stir to combine. Then, reduce the heat to medium. Continue cooking to heat the beans for just a few minutes.
Lastly, add in the handfuls of spinach, tossing again. Cook for just a minute or two longer, until the spinach is barely wilted. Remove from the heat.
To Cook the Eggs
Add the desired number of eggs to a non-stick skillet over medium heat. When the whites of the eggs turn white, add a few tablespoons of water and cover with a lid to finish steaming the rest of the egg.
Remove from the heat before the yolks solidify. Salt and pepper the eggs to taste. Top each serving of this black beans and eggs breakfast with one or two of those lovely runny yolks.
If you’re like my family and love a good breakfast hash, then you’ve got to try this pulled pork breakfast hash. You can also enjoy beans for breakfast with this recipe for black bean, potato, and spinach hash.
This sausage hash with cabbage, potatoes, and beans is one of the first ones I fell in love with. And, that reminds me that I’ve been eyeing these more traditional cabbage rolls.
For another take on beans at breakfast, you should definitely give these super simple breakfast nachos a try. Or take a crack at this frito pie huevos rancheros recipe. You won’t regret it!
Potato, Red Pepper, Black and White Bean Hash
Ingredients
- 8 small red potatoes diced into ½-inch pieces, about 6 cups
- 2 tablespoons olive oil divided
- 1½ tablespoons Mexican spice mix or Taco Seasoning, divided
- 2 red, yellow, or green bell peppers chopped into ½-inch pieces, about 3 cups
- 1 yellow onion chopped into ½-inch pieces, about 1 cup
- ¾ cup cooked black beans or ½ can drained
- ¾ cup cooked white beans or ½ can drained
- 4 cups baby spinach roughly chopped
- fried eggs 1-2 per person
Instructions
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Preheat oven to 400°F. Place the potatoes on a large baking sheet and drizzle with 1 tablespoon of oil. Sprinkle with about a tablespoon of the Mexican spice blend. Toss with your hands to combine and ensure that all pieces are coated in oil and spices. Spread potatoes across the oiled baking sheet.
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Bake for 25 minutes. Remove from oven, stir, and cook an additional 5-10 minutes, as needed, until tender and slightly crisp on the edges. While the potatoes are roasting, chop the peppers and onions.
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Warm the remaining oil in a large skillet over medium-high heat. Add the bell peppers and onions to the oil and saute stirring constantly until slightly tender and still crisp, about 5 minutes. Season the vegetables with the remaining spices as they cook.
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Add the beans, stir well, and reduce the heat to medium. Continue cooking to heat the beans for just a few minutes. Add the cooked potatoes and toss to combine. Add the spinach, tossing again and cooking just a minute or two longer, until the spinach is barely wilted. Remove from the heat.
To Cook the Eggs
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In a non-stick skillet over medium heat, cook the desired number of eggs. When the whites of the eggs turn white, add just a few tablespoons of water and cover with a lid to finish cooking the rest of the egg with steam.
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Remove from the heat before the yolks solidify. The goal is lovely runny yolks to mix in with the rest of the breakfast plate. Salt and pepper the eggs to taste. Top each serving with an egg or two.
Nutrition
{originally published 7/3/12 – updated notes and photos 5/22/23}
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