Prep the veg and beans: pat the diced sweet potato dry with paper towels. Rinsing the sweet potato removes surface moisture so it browns quickly instead of steaming. Drain and rinse the canned black beans and set aside; rinse removes excess canning liquid and sodium.

Warm your skillet: place a 10–12-inch heavy skillet (cast-iron is ideal) over medium-high heat for 1–2 minutes. A well-heated pan is essential to get a good sear on the sweet potato and build flavor through the Maillard reaction.

Add the oil and sweet potato: add 1 tablespoon olive oil and swirl to coat. Add the diced sweet potato in a single layer. Don’t overcrowd the pan—crowding traps steam and prevents browning. Let the sweet potato cook undisturbed for 3–4 minutes to form a golden crust.

Turn and continue to brown: after the first sear, toss or flip the pieces and continue to cook, stirring every 2–3 minutes until most pieces are tender and baby-gold to deep amber on the edges (6–8 minutes total). Browning builds savory notes that contrast the sweet potato’s natural sugar.

Add onion and garlic: push the sweet potato to one side and add the diced red onion. Sauté 1–2 minutes until translucent, then add the minced garlic and cook 20–30 seconds until fragrant. Adding aromatics later prevents them from burning while the potatoes finish crisping.

Bloom the spices: sprinkle 1/4 tsp smoked paprika and 1/4 tsp ground cumin over the pan and stir for 20–30 seconds. Toasting spices briefly in oil blooms their essential oils and lifts the smoky, earthy flavors so they infuse the whole dish.

Incorporate the black beans: add the rinsed black beans and gently fold them into the sweet potato mixture. Cook 1–2 minutes until beans are heated through. If you like a creamier texture, smash a few beans with the back of a spoon—this helps the beans meld with the sweet potato and creates a silky mouthfeel.

Season and finish: taste and season with kosher salt and freshly ground black pepper. Remove from heat and fold in most of the chopped cilantro, reserving a little for garnish. The beans and potatoes will continue to soften slightly off the heat; seasoning at the end ensures salt is balanced.

Plate and add avocado: divide the hash between two plates. Top with sliced avocado and a sprinkle of reserved cilantro. Avocado adds creamy, cooling fat that contrasts the warm, smoky hash.

Optional finishing touches: serve with a lime wedge to squeeze over the top (bright acidity cuts the richness). For a heartier breakfast, place a fried or poached egg on each portion so the yolk becomes a silky sauce.