nutritionist Chelsea

Hi, I’m Chelsea, a nutrition coach ready to empower you with science-based info to help you become the healthiest version of yourself! Enjoy exploring my recipes and services offerings!

Mexican Veggie Hash

Mexican Veggie Hash

One of my favorite brunch items to order is a potato hash with eggs, so when I decided to make hash at home, I was surprised at how easy it is to create!  What makes a hash extra awesome is that you can use any combination of veggies you have in your kitchen 😊  I like to serve mine with a squeeze of lime, half of an avocado with sea salt, and a perfectly fried egg.  Hash makes great leftovers for work or school the next day- just serve over rice, or fill a few tacos with the hash and a sprinkle of cheese.

What (your ingredients):

4-5 Yukon gold potatoes

1 large sweet potato

2 teaspoons olive oil

1 red onion

1 green bell pepper

1 15 oz. can black beans, rinsed and drained

1 teaspoon cumin

Pinch of salt and freshly cracked pepper

Toppings: avocado or guacamole, salsa, lime, fried egg, cilantro, cheese, etc.

How (your directions):

Preheat oven to 400° F.  Grease 2 large baking sheets with oil or line with a silicone mat.  Set aside.

Using the dicing blade on a food processor, or using a sharp knife, dice the potatoes into a small dice, keeping the dice size consistent for even roasting.

Toss potatoes with 1 teaspoon olive oil and evenly distribute between the 2 baking sheets.

Roast for 20 minutes.

Meanwhile, in a large fry pan, heat 1 teaspoon olive oil over medium heat.  Add diced red onion and sauté for 5 minutes.  add bell pepper and sauté an additional 5 minutes.

When potatoes have finished roasting, add potatoes to the fry pan.  Add black beans, cumin and a pinch of salt and pepper.

Press mixture firmly so that a golden crust can form on the hash (like making a crunchy paella).

Serve hot with your favorite toppings- I highly recommend avocado and a fried egg so that the yolk can act as a sauce!

Why (the science):  Potatoes and beans create a complete protein, meaning that this dish can be vegan (skip the egg) and you still get all 13 of the essential amino acids your body needs!

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