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Breakfast Hash

A warm and hearty blend of crispy potatoes, vibrant veggies, and black beans, seasoned with aromatic spices for a nutritious breakfast.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Hash
  • 2 tablespoons olive oil Adds richness and helps sauté the vegetables.
  • 4 cups Yukon Gold or red potatoes, diced Provides a hearty base with a creamy texture when cooked.
  • 1 medium yellow onion, diced Brings sweetness and depth of flavor to the dish.
  • 1 medium red bell pepper, diced Adds a sweet crunch and vibrant color.
  • 1 medium zucchini, diced Contributes moisture and a mild flavor.
  • 1 cup cremini or white mushrooms, sliced Introduces an earthy taste and meaty texture.
  • 2 cloves garlic, minced Enhances aroma and flavor with a punch of warmth.
  • 1 teaspoon smoked paprika Offers a subtle smokiness that elevates the dish.
  • 1 teaspoon ground cumin Adds warmth and depth to the seasoning profile.
  • 1 teaspoon chili powder Infuses a gentle heat and richness.
  • to taste Salt and black pepper Essential for balancing flavors.
  • 1 can black beans, rinsed and drained Adds protein and creaminess, making the dish more filling.
  • 2 cups baby spinach Provides a nutrient boost and brightens the dish.
Optional toppings
  • to taste avocado slices For added flavor and creaminess.
  • to taste hot sauce Adds a kick of spice.
  • to taste chopped fresh cilantro For garnish and freshness.

Method
 

Cooking the Hash
  1. STEP 1: Heat the skillet. Warm 1 tablespoon of olive oil in a large nonstick or cast-iron skillet over medium heat.
  2. STEP 2: Cook the potatoes. Add the diced potatoes in a single layer, sprinkle with a pinch of salt, cover with a lid, and cook for 10–12 minutes, flipping once or twice until golden brown and tender. Remove from the skillet and set aside.
  3. STEP 3: Sauté the onion. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 3–4 minutes until translucent.
  4. STEP 4: Add the remaining vegetables. Stir in the bell pepper, zucchini, and mushrooms. Cook for 6–8 minutes, stirring occasionally, until the vegetables are soft and beginning to brown.
  5. STEP 5: Add spices and garlic. Stir in minced garlic, smoked paprika, cumin, chili powder, salt, and pepper. Cook for 1 minute until fragrant.
  6. STEP 6: Return potatoes and beans. Add the cooked potatoes back to the skillet along with the black beans. Stir well and cook for 2–3 minutes to heat everything through.
  7. STEP 7: Add spinach. Add baby spinach and cook for 1–2 minutes, just until wilted.
  8. STEP 8: Taste and serve. Taste and adjust seasoning if needed. Serve hot with your favorite toppings like avocado, hot sauce, and cilantro.

Notes

This recipe is great for meal prep and can be stored in the refrigerator for up to four days. Can also be frozen for up to three months. Reheat in the microwave or on the stove.