Description
Make a hearty breakfast packed with simple ingredients and bursting with nutrition. Potatoes, beans and salsa make an egg brunch exciting on your tongue.
Ingredients
Scale
- 2 tbs unsalted butter
- 4 russet potatoes (washed, peeled, and diced)
- 1/2 onion (roughly diced)
- 1/2 green pepper (stemmed, seeded and roughly diced)
- 1 teas cumin
- salt & pepper
- 1 tbs tomato paste
- 3/4 cup salsa
- 1 14- oz can organic black beans (drained and rinsed)
- 4 eggs
- 1 oz shredded Parmesan cheese
- 1 avocado sliced
- sour cream and salsa for garnish
Instructions
- Heat the butter in a large skillet over medium high heat. Swirl to coat the pan.
- Add the potatoes and let them cook, stirring occasionally until starting to brown. Add the onion, pepper, and a bit of salt and let cook until soft, about 5 yo 7 minutes longer. If the potatoes haven’t gotten nice and golden yet, just let them work a little longer.
- When the potatoes are looking perfect, stir in the tomato paste and cumin and let cook for a minute until everything is rust colored.
- Stir in the salsa and let thicken a minute or two. Finally, stir in the beans.
- Make 4 little holes in the hash and gently crack and egg placing one in each spot. Allow to cook until whites are set. Immediately remove from heat and sprinkle with cheese.
- Serve with a toasted slice of hearty multi-grain bread, additional salsa, light sour cream and sliced avocado for a full on breakfast fiesta.
- Category: Breakfast, Main