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Savory Breakfast Hash

A delightful breakfast hash featuring crispy Yukon Gold potatoes, colorful vegetables, and protein-packed black beans, perfect for starting your day with comfort and nutrition.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil Divided for cooking
  • 2 medium Yukon Gold potatoes Diced
  • 1 small yellow onion Diced
  • 1 medium red bell pepper Diced
  • 1 medium zucchini Diced
  • 8 ounces cremini or white mushrooms Sliced
  • 2 cloves garlic Minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt To taste
  • 1 teaspoon black pepper To taste
  • 1 can (15 oz) black beans Rinsed and drained
  • 2 cups baby spinach
Optional Toppings
  • 1 medium avocado Sliced
  • to taste hot sauce
  • to taste fresh cilantro Chopped

Method
 

Preparation
  1. In a large nonstick or cast iron skillet, warm 1 tablespoon of olive oil over medium heat.
  2. Add the diced Yukon Gold potatoes in a single layer with a pinch of salt. Cover and cook for 10–12 minutes, flipping once or twice, until they’re golden brown and tender. Remove and set aside.
Sautéing Vegetables
  1. In the same skillet, add 1 tablespoon of olive oil and the diced onion. Cook for 3–4 minutes until the onion turns translucent.
  2. Stir in the diced bell pepper, zucchini, and sliced mushrooms. Cook for 6–8 minutes, stirring occasionally, until the vegetables soften and begin to brown.
Combining Ingredients
  1. Add the minced garlic, smoked paprika, cumin, chili powder, salt, and black pepper. Cook for 1 minute until fragrant.
  2. Return the cooked potatoes to the skillet along with the rinsed black beans. Stir well and cook for 2–3 minutes to heat everything through.
  3. Add the baby spinach and cook for 1–2 minutes until the spinach wilts down.
  4. Taste and adjust the seasoning if needed. Serve hot with optional toppings like avocado, hot sauce, and chopped cilantro.

Notes

Choose potatoes that are similarly sized for even cooking. Don’t skimp on the salt early on, and if you're working with a larger batch, consider using two skillets to prevent overcrowding. For added flavor, garnish with fresh herbs.