Description
Hearty breakfast hash with potatoes, beans, and salsa. A fun twist on a classic!
Ingredients
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- 2 tbsp unsalted butter
- 4 russet potatoes (washed, peeled, and diced)
- 1/2 onion (roughly diced)
- 1/2 green pepper (stemmed, seeded and roughly diced)
- 1 tsp cumin
- salt and pepper
- 1 tbsp tomato paste
- 1 cups (237 ml) salsa
- 1 (411 g) can organic black beans (drained and rinsed)
- 4 eggs
- 1 oz (28 g) 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 cook, stirring occasionally, until starting to brown.
- Add the onion, pepper, and salt; cook until soft, about 5 to 7 minutes.
- When the potatoes are golden brown, stir in the tomato paste and cumin; cook for 1 minute until rust colored.
- Stir in the salsa and let thicken for 1 to 2 minutes. Stir in the beans.
- Make 4 holes in the hash and crack an egg into each hole. Cook until the whites are set.
- Remove from heat and sprinkle with cheese.
- Serve with toasted multi-grain bread, salsa, sour cream, and sliced avocado.
Notes
- For extra flavor, roast the potatoes at 400°F (200°C) for 20 minutes before adding them to the skillet.
- If you prefer a spicier hash, use a spicier salsa or add a pinch of cayenne pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or skillet.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stir-Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 10
- Protein: 15
- Cholesterol: 200