Speedy Vegan Breakfast Hash With Potatoes and Black Beans

Sam Turnbull

Speedy Vegan Breakfast Hash With Potatoes and Black Beans

The potatoes and black beans are simmered in spicy salsa to infuse this plant-based breakfast hash with zesty flavor. 

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Serves: 4

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:

  1. 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.
  2. Add beans and heat through for 5 minutes. Stir in salt. Remove from heat.
  3. In a small bowl, mash avocados with lime juice and salt.
  4. Serve hash with a large dollop of mashed avocados and garnish with cilantro.
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