Name: Mexican black bean breakfast hash
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz red potatoes, diced into 1/2-inch pieces; 1 cups canned black beans, drained and rinsed; 1.5 oz red bell pepper, diced; 1/3 cup yellow onion, diced; 1 tsp extra virgin olive oil; 1 tsp taco seasoning; 1/4 tsp salt; 2 large eggs; 1/4 cup fresh cilantro, chopped; 2 tbsp water

Nutrition

Per serving

549 calories

Protein: 29g; 21% of calories
Carbs: 69g; 50% of calories
Fat: 17g; 28% of calories

Instructions

Prep 15 min · Cook 10 min

Heat half the olive oil in a nonstick skillet over medium heat. Add the potatoes and a pinch of salt. Cook for 8 to 10 minutes, stirring occasionally, until the potatoes are browned. If they stick, add the water and cover for 2 minutes to steam them through.
Add the onion and bell pepper to the skillet with the potatoes. Cook for 5 minutes until the vegetables are softened and starting to brown.
Stir in the black beans and taco seasoning. Cook for 3 minutes until the beans are heated through and the spices are fragrant. Transfer the hash to a plate and keep warm.
Wipe out the skillet and heat the remaining oil over medium heat. Crack the eggs into the pan. Cook for 3 to 4 minutes until the whites are set and the yolks are still soft. Done when whites set and yolks still soft.
Place the fried eggs on top of the potato and bean hash. Garnish with the fresh cilantro and serve immediately.

Nutrition

Ingredients

Instructions

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