Recipes
Southwest Potato, Pepper & Black Bean Breakfast Hash
Uses: Idaho potato, bell pepper, black beans, lime
Ingredients:
- 1 small Idaho potato, diced into 1/2-inch pieces
- 1/2 cup diced bell pepper
- 1/3 cup black beans, rinsed and drained
- 1 teaspoon oil
- 1 lime wedge
Instructions:
- Place the diced potato in a microwave-safe bowl with 1 tablespoon water. Cover loosely and microwave for 3 to 4 minutes, until almost tender. Drain if needed.
- Heat oil in a skillet over medium-high heat. Add the potato and bell pepper, season with paprika, cumin, garlic powder, black pepper, and a small amount of salt, and cook until browned at the edges.
- Add the black beans and cook for another 2 minutes, stirring gently, until everything is hot.
- Squeeze lime over the hash just before serving and taste for seasoning.
Good for: A hearty Latin-inspired breakfast hash with crisp potatoes, sweet peppers, and seasoned black beans.
Optional: Top with avocado or a small piece of melted American cheese.