MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Breakfast Hash
Categories: Breakfast, Potatoes, Vegetarian
Yield: 4 Servings
2 tb Olive oil
3 md Yukon Gold or red potatoes
- (3 c); unpeeled,
- diced small
1 sm Yellow onion (1 c); diced
1 Red bell pepper (1 c);
- diced
1 sm Zucchini (1 c); diced
1 c Cremini or white mushrooms;
- sliced
2 cl Garlic (1 tb); minced
1 ts Smoked paprika
1/2 ts Ground cumin
1/2 ts Chili powder
1/2 ts Salt; to taste
1/2 ts Black pepper; to taste
15 oz Can black beans (1-1/2 c);
- drained, rinsed
2 c Baby spinach
MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Avocado slices
Hot sauce
Fresh cilantro; chopped
Preparation time: 15 minutes
Cooking time: 30 minutes
Potatoes are paired with lots of vegetables, black beans, and a smoky
seasoning blend for the tastiest, heartiest breakfast hash ever!
Heat 1 tb olive oil in a large nonstick or cast iron skillet over
medium heat. Add the diced potatoes in a single layer. Sprinkle with
a pinch of salt. Cover with a lid and cook for 10 to 12 minutes,
flipping once or twice, until golden brown and tender. Remove from
the skillet and set aside.
In the same skillet, add the remaining 1 tb of olive oil. Add diced
onion and cook for 3 to 4 minutes until translucent.
Stir in the bell pepper, zucchini, and mushrooms. Cook for 6 to 8
minutes, stirring occasionally, until the vegetables are soft and
beginning to brown.
Stir in minced garlic, smoked paprika, cumin, chili powder, salt, and
pepper. Cook for 1 minute until fragrant.
Return the cooked potatoes to the skillet along with the black beans.
Stir well and cook for 2 to 3 minutes to heat everything through.
Add baby spinach and cook for 1 to 2 minutes, just until wilted.
Taste and adjust seasoning if needed. Serve hot with your favorite
toppings like avocado, hot sauce, and cilantro.
Recipe by Jessica Hylton
Recipe FROM: <
https://jessicainthekitchen.com/breakfast-hash/>
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