Description

This Potato and Black Bean Breakfast Hash is a vibrant celebration of texture and color, featuring crispy potatoes, tender black beans, and a symphony of spices that transforms a simple breakfast into a gourmet experience.

Ingredients

Scale

3 large Yukon Gold Potatoes
1 can (15 oz) Black Beans
3 tablespoons Avocado Oil
1 medium Red Bell Pepper
1/2 medium Red Onio
3 cloves Garlic
1 teaspoon Smoked Paprika
1 teaspoon Ground Cumi
Sea Salt and Black Pepper to taste
Fresh Cilantro and Lime for garnish

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Instructions

Dice the potatoes into uniform cubes and pat them dry
Heat two tablespoons of avocado oil in a large skillet over medium-high heat and add the potatoes in a single layer
Let the potatoes cook undisturbed for 5-7 minutes until a golden crust forms
Add the onion and bell pepper, and sauté for another 5 minutes
Stir in the garlic, smoked paprika, cumin, salt, and pepper, and cook for about 60 seconds
Gently fold in the rinsed black beans and cook for another 4-5 minutes
Squeeze fresh lime juice over the top, sprinkle with fresh cilantro, and serve hot

Notes

For extra crispiness, ensure potatoes are dry before cooking and avoid stirring too often.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Breakfast
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 310 kcal
Sugar: 3g
Sodium: 350mg
Fat: 11g
Saturated Fat: 1.5g
Unsaturated Fat: 9.5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 9g
Cholesterol: 0mg