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!