Mexican Bean & Potato Breakfast Hash

Cooking Time 15 minutes

Serves 4

INGREDIENTS


    Blank Canvas
  • 400g cooked Nadine potatoes

  • Additions
  • ½ tin (400g) black or kidney beans, rinsed and drained
  • 2 x spring onion, sliced thinly
  • ½ tsp sea salt
  • ½ tsp cumin
  • ½ tsp coriander
  • ¼ tsp paprika smoked
  • 4 Tbsp olive oil

  • To serve
  • 1 cherry tomato punnet, sliced into rounds
  • Fresh coriander
  • Chipotle sour cream
  • 200ml or sour cream
  • 1 tsp Chipotle paste (or to taste)

  • Optional additions
  • Fried eggs
  • Sliced avocado
  • Jalapeno
  • Corn on the cob

PERFECT WITH
White Potatoes

ALSO GREAT WITH
Yellow Potatoes

INSTRUCTIONS


Spin out your spuds with our series of potato hash recipes! These recipes are made for using up left over potatoes – but you can also make them from scratch too. 

  1. Crush the cooked potatoes in a medium size bowl until they are 1cm to 3cm chunks.
  2. Gently mix through remaining hash ingredients.
  3. Heat olive oil in a large frypan or on the BBQ over high heat.
  4. Add hash mix and cook undisturbed for 3-4 mins until golden then flip (it does not have to stay whole) and cook for a further 3 mins until golden and heated through.
  5. Meanwhile, make the Chipotle sour cream by combining the ingredients in a small bowl.
  6. Spoon potatoes evenly onto serving plates, or onto one large platter, then top with the garnishes and sour cream. Serve warm with extras as desired.

TIP: Serve with BBQ corn on the cob for a delicious breakfast!

About This Recipe

Potato hash is such a great way to use up left over potatoes! You can create a dish using whatever you have available, or try one of the three options we have created. These recipes are perfect for when you want a quick and easy meal and to feed a crowd too. Try our Mexican Bean & Potato Breakfast Hash this weekend and let us know what you think!

4 1 vote
Recipe Rating
guest

0 Comments
Inline Feedbacks
View all comments