Sweet Potato, Parsnip, and Black Bean Hash

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A smoky, spicy hash topped with poached eggs makes a perfect Sunday brunch entrée. Classically hash is made with leftover corned beef or bacon and red potatoes which is quite tasty and a way to use leftovers if you are a meat and potato person. But let’s imagine a smoky plant-based hash that will enliven the taste buds and satisfies the appetite as much if not more than this iconic hash.


Sweet potatoes are a healthy substitute for the standard red or Idaho potato which is absorbed into the bloodstream quickly, spiking blood sugar. Parsnips pair well with sweet potatoes and both are winter staples. The use of smoked paprika like pimentón dulce adds the smoky flavor that many people transitioning to a plant-based diet craves. Black beans add protein to this dish as does the eggs. Substitute avocadoes for the eggs to make this a vegan dish. If using the avocados, a last-minute squeeze of fresh lime juice will enliven the whole dish. It is not only possible but quite conceivably will become a favorite hash that can be made rather quickly.

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4 servings


2 tablespoons extra virgin olive oil

1 sweet potato, peeled, medium diced (about 2 ½ cups)

1 large parsnip, peeled, medium diced (about 1 ½ cups)

1 cup onions, peeled, small diced

1 red pepper, cored, small diced

1 ½ teaspoon sea salt

1 teaspoon smoked paprika (pimentón dulce)

½ teaspoon ground chipotle pepper (use ¼ teaspoon if less heat is desired)

¼ teaspoon cinnamon

¼ teaspoon fresh ground black pepper

1 (15 ounces) can black beans, drained, rinsed

4 eggs or 2 avocados, peeled, halved

2 green onions (scallions), thinly bias sliced


1.     Heat the oil in a large cast iron pan over medium heat. When the oil shimmers add the sweet potatoes and parsnips. Cook until they begin to soften, tossing occasionally, for about seven minutes.

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2.     Turn the heat up to medium-high. Add the onions, red peppers, and salt. Continue to cook and toss until cooked thoroughly and slightly browned about eight minutes.

3.     Sprinkle the smoked paprika, chipotle, cinnamon, and black pepper on the hash and toss. Add the black beans. Cook for another two minutes. Taste, Think, Transform with salt and/or pepper.

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4.     If serving with eggs, break the eggs into 4 saucers. Pour each onto the top of the hash. Cover with a lid and turn down the heat. Cook the eggs to the desired doneness.

5.     Transfer the hash and eggs to four bowls. Alternatively, if serving with avocadoes transfer to four bowls and top with sliced avocado halves. Garnish with the green onion slices.

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Linda HierholzerBRUNCH, ENTRÉES