Black Bean, Potato, and Spinach Hash

• Breakfast Hash
• Black Bean Breakfast Hash

Roasted potatoes, inexperienced chile sauce, and black beans tossed with barely wilted child spinach make a surprisingly scrumptious mixture on this breakfast hash recipe.

For those who’ve been right here lengthy, you recognize that I’m an enormous fan of hash for breakfast. I’m right here for it, whether or not it’s a basic sausage hash with cabbage and potatoes, or this roasted sweet potato and spinach hash.

Hash is an easy, but versatile possibility, excellent for mornings while you need one thing scrumptious and customizable. With countless combos of meats and veggies, it ensures a tasty breakfast that by no means will get boring.

And, it’s nice for utilizing up these previous couple of handfuls of spinach earlier than it will get misplaced at the back of your fridge. I additionally like this spinach and potato hash for that, with garlic and onion. And, this spinach quiche appears superb too.

Breakfast Hash

To get the crispiest potatoes in your hash, make certain they’re dry while you drizzle them with oil and roast them. Extra moisture steams the diced potatoes.

This tip holds true for any crispy potato recipe, whether or not it’s roasted red potatoes, roasted sweet potatoes, and even these roasted potatoes and green beans. I added inexperienced beans to my grocery checklist, after seeing that final recipe once more.

Hash is a continuously requested meal at our home. Usually it’s breakfast, however of late, it has additionally been within the dinner rotation. How might it not be, with one thing as savory as this cabbage and corned beef hash?

Additionally, if you happen to’ve by no means tried it, you NEED to do this dish with an over-easy fried egg on prime, like on this crispy crimson potato and bell pepper breakfast hash. The yolk provides a lot depth, making a easy, but luscious sauce because it melds with the remainder of the components.

Black Bean Breakfast Hash

You’ll want the next components to make this recipe:

• crimson or yellow potatoes 
• olive oil
• salt and pepper
• canned black beans
• inexperienced chile enchilada sauce
• child spinach leaves
• eggs

Breakfast Hash Recipe

Preheat oven to 400°F. Place the potatoes on a big baking sheet and drizzle with oil. Sprinkle with salt and pepper. Toss utilizing your arms or tongs to coat totally. Then, unfold potatoes throughout the oiled baking sheet.

Bake for 25 minutes. Then, take away from the oven, stir, and cook dinner a further 5-10 minutes, as wanted, till fork tender and barely crisp on the perimeters.

About 10 minutes earlier than the potatoes are completed cooking, put a skillet over medium warmth. Add the beans and inexperienced chile sauce to warmth them up. When the potatoes end, add them to the skillet. Stir to mix, then add the spinach.

Cook dinner for a couple of minutes extra, simply lengthy sufficient to wilt the spinach. High with eggs, if desired, and serve instantly.

To Cook dinner the Eggs

Crack the eggs into an oiled non-stick skillet over medium warmth. This skillet is the one you possibly can see within the pictures right here, and it’s certainly one of my favorites to make use of within the kitchen.

When the whites of the eggs flip opaque white, add a number of tablespoons of water and canopy with a lid to complete cooking the remainder of the egg with steam.

Take away from the warmth earlier than the yolks solidify. The objective is to have pretty runny yolks to combine in with the remainder of the hash. Salt and pepper the eggs to style.

I really like how easy this potato hash with spinach and eggs is to make. However, if you happen to’re craving a cheesier possibility, you might additionally make a breakfast grilled cheese with these components.

Need one thing a bit completely different? You’ll be able to’t go mistaken with these breakfast tacos. And, the carnitas on this pulled pork breakfast skillet is superb. I’ve been requested for that carnitas recipe so many occasions. Give it a strive, and see why!

initially printed 9/7/11 – up to date notes and pictures 5/2/23