The potatoes and black beans in this plant-based breakfast hash are cooked in spicy salsa to impart a zesty taste.
1 tablespoon vegetable oil
1 Russet potato, chopped into ½-inch cubes
1 yellow onion, chopped
½ cup spicy salsa
¼ to ½ cup of 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 of fresh cilantro, roughly chopped, for garnish
How to prepare:
Warm oil in a nonstick skillet over medium heat. Add potatoes and onions and sauté for five minutes, or until they begin to brown. Cover the salsa and ¼ cup of water with a lid. Continue cooking until potatoes are fork-tender, about 5 minutes longer. If potatoes begin to dry up, add up to ¼ cup of additional water.
Add the beans and cook for five minutes. Stir in salt. Turn off the heat. The avocados are mashed with lime juice and salt in a small basin. Serve hash topped with mashed avocados and garnished with cilantro.