Mexican Bean & Potato Breakfast Hash
 | Cooking Time 15 minutes |
 | Serves 4 |
INGREDIENTS
- Blank Canvas
- 400g cooked Nadine potatoes
- 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
- 1 cherry tomato punnet, sliced into rounds
- Fresh coriander
- Chipotle sour cream
- 200ml or sour cream
- 1 tsp Chipotle paste (or to taste)
- Fried eggs
- Sliced avocado
- Jalapeno
- Corn on the cob
Additions
To serve
Optional additions
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 | PERFECT WITH |  | ALSO GREAT WITH |
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.
- Crush the cooked potatoes in a medium size bowl until they are 1cm to 3cm chunks.
- Gently mix through remaining hash ingredients.
- Heat olive oil in a large frypan or on the BBQ over high heat.
- 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.
- Meanwhile, make the Chipotle sour cream by combining the ingredients in a small bowl.
- 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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