Top this quick and easy vegan hash from the Fast Easy Cheap Vegan cookbook with a dollop of quick, homemade guacamole and cilantro for a hearty, spicy, zesty morning meal.
What you need:
1 tablespoon vegetable oil
1 Russet potato, chopped into ½-inch cubes
1 yellow onion, chopped
½ cup spicy salsa
¼ to ½ cup water
2 cups canned black beans, drained and rinsed
½ teaspoon salt
For the toppings:
2 avocados, peeled and pitted
2 tablespoons lime juice
¼ teaspoon salt
1 handful fresh cilantro, roughly chopped, for garnish
What you do:
- In a nonstick frying pan over medium heat, warm oil. Once hot, add potatoes and onions and sauté for 5 minutes, or until beginning to brown. Add salsa and ¼ cup water, then cover. Continue to cook about 5 minutes, until potatoes are fork-tender. Add up to ¼ cup more water if potatoes start to dry out too much.
- Add beans and heat through for 5 minutes. Stir in salt. Remove from heat.
- In a small bowl, mash avocados with lime juice and salt.
- Serve hash with a large dollop of mashed avocados and garnish with cilantro.
Photo credit: Sam Turnbull