Tuesday, July 3, 2012

Potato, Red Pepper, Black and White Bean Hash

Potato, Red Pepper, Black and White Bean Hash recipe by Barefeet In The Kitchen
Red potatoes seasoned with Mexican spices are roasted and then tossed with sauteed onions, peppers, black and white beans along with a handful of barely wilted warm spinach. Topped with a soft egg or scrambled eggs, this is a deliciously spicy weekend breakfast!

Potato, Red Pepper, Black and White Bean Hash
Yield: Serves 6
(printable recipe)

8 small red potatoes, diced into 1/2" - 3/4" bite size piece
2 red bell peppers, roughly chopped
1 large yellow onion, roughly chopped
3/4 cup cooked black beans, or 1/2 can drained
3/4 cup cooked white beans, or 1/2 can drained
3-4 cups baby spinach
Eggs, 1 per person, cooked to preference
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons bacon grease, if available, butter or olive oil will work as well
1-2 tablespoons olive oil
Mexican Spice blend, to taste, Taco Seasoning would work also

Preheat oven to 425 degrees. In a large bowl, drizzle the potatoes with 1-2 tablespoons olive oil, enough to coat all the pieces. Sprinkle generously with the Mexican spices, I used at least a tablespoon and ours were pretty spicy. Spread the potatoes across 2 large baking sheets lined with silpat mats or greased with oil. Bake until the potatoes are tender and slightly crispy on the outside. This took about 30 minutes for me, it will vary depending on the number of potatoes.

While the potatoes are roasting, chop the peppers and onions. Warm the grease in a very large skillet over medium high heat. Add the bell peppers and onions to the oil and saute stirring constantly until slightly tender and still crisp, about 5 minutes. Season the vegetables generously with salt and pepper while cooking.

Add the beans and about a tablespoon of Mexican seasoning. Stir well and reduce the heat to medium. Continue cooking to heat the beans for just a few minutes. Add the cooked potatoes and toss to combine. Add the spinach, tossing again until the spinach is barely wilted. Remove from the heat.

Cook the eggs as desired and serve an egg on top of the warm hash for each person. Enjoy!

Potato, Red Pepper, Black and White Bean Hash recipe by Barefeet In The Kitchen

ONE YEAR AGO TODAY: Lemon Orzo with Snap Peas and Zucchini


  1. I'd like my egg over very light please

  2. That plate looks gorgeous, Mary! Almost too good to eat... almost :)

  3. I'm loving this! A perfect breakfast...I'd love to eat something like this every day!

  4. We love hash, beans and peppers sound fantastic. Hold the spinach please.
    : )

  5. What a great breakfast. Might have to make it this morning. And nice action shot with that runny egg. :) Happy Independence Day.