Speedy vegan breakfast hash with potatoes and black beans

The and black in this breakfast hash are cooked in spicy salsa to impart a zesty taste.

Servings: 4


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 , 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 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.

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