Mexican Bean & Potato Breakfast Hash

Cooking Time 15 minutes

Serves 4


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  • 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

White Potatoes

Yellow Potatoes


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!

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