Best 4 Potato And Black Bean Hash Recipes
Indulge in a culinary journey with our delectable Potato and Black Bean Hash, a vibrant and flavorful dish that tantalizes your taste buds with every bite. This hearty and wholesome recipe combines tender potatoes, protein-packed black beans, crisp bell peppers, aromatic onions, and a symphony of zesty spices. Not only is it a quick and easy meal to prepare, but it also offers a delightful blend of textures and flavors that will leave you craving for more.
Venture beyond the classic Potato and Black Bean Hash and explore a world of culinary possibilities with our diverse collection of recipes. Embark on a Mexican adventure with our Mexican Hash, where the bold flavors of chorizo, roasted corn, and tangy tomatillos take center stage. For a taste of the Mediterranean, our Mediterranean Hash beckons with its sun-kissed vegetables, feta cheese, and a refreshing lemon-tahini dressing. If you crave a vegetarian delight, our Veggie Hash bursts with colorful bell peppers, zucchini, mushrooms, and a delightful medley of herbs. And for those who love a spicy kick, our Spicy Sweet Potato Hash delivers a fiery fusion of sweet potatoes, poblano peppers, and a hint of cayenne pepper.
SWEET POTATO BLACK BEAN HASH RECIPE BY TASTY
Here's what you need: olive oil, sweet potato, yellow onion, red bell pepper, salt, pepper, paprika, cumin, spinach, black beans
Provided by Tasty
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil on medium heat in a 4-quart chicken fryer. Add sweet potatoes, onion, pepper, salt, pepper, paprika, and cumin, and stir. Cook for 10 minutes, occasionally stirring.
- Add spinach and cook for an additional five minutes.
- Lastly, add the black beans and stir until all ingredients are well-blended.
- Serve with toppings of your choice. We topped our hash with an egg and avocado slices.
- Enjoy!
Nutrition Facts : Calories 353 calories, Carbohydrate 50 grams, Fat 14 grams, Fiber 12 grams, Protein 9 grams, Sugar 11 grams
SOUTHWEST POTATOES
Here is a substantial breakfast inspired by (though far better than) airplane food that can be served on its own or alongside eggs. With all the classic flavors of a burrito - black beans, jalapeños, corn, cheese and cilantro - it would also make great filling for a corn or flour tortilla, with potatoes added in place of rice. Exercise patience when you cook the potatoes. The key to this recipe is leaving them alone once you've put them in the pan, neither stirring nor shaking, for at least 10 minutes, so they develop a nice crust.
Provided by Mark Bittman
Categories breakfast, brunch, easy, one pot, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put 1 tablespoon of oil in a large skillet over medium heat. When hot, add jalapeño and corn, and sprinkle with salt and pepper; let sit for a moment. When corn begins to brown, shake pan to distribute for even browning. Remove corn.
- Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes. Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.
- Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes. Garnish with cilantro.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 12 grams, Carbohydrate 46 grams, Fat 18 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 652 milligrams, Sugar 3 grams
CHORIZO-POTATO HASH BROWNS WITH BLACK BEANS AND SALSA VERDE
Steps:
- For the black beans: Combine the black beans, 1/2 cup water, coriander and cumin in a small saucepan. Bring to a simmer over medium heat and cook until heated through. Keep warm.
- For the salsa verde: In a bowl, combine the tomatillos, lime juice, cilantro, red onions, olive oil and honey to taste. Season with salt and pepper. Set aside.
- For the hash browns: Put the potatoes in a large pot of salted water and bring to a boil over high heat. Cook until very tender, about 10 minutes. Drain and set aside.
- Heat the canola oil in a large cast-iron skillet over high heat. Add the chorizo and cook until brown and separated into small pieces. Add the butter, then add the potatoes, breaking them up and pressing them down a bit using a potato masher. Stir the potatoes and sprinkle them with salt and pepper. Add the Monterey Jack and cotija. When the Monterey Jack gets melty, stir in the cilantro.
- To serve: Set a ring mold on a plate and press some of the hash brown mixture into the mold. (If you don't have a ring mold, just spoon some of the hash browns onto a plate.) Unmold and spoon some of the black beans over the hash browns. Top with an egg and some salsa verde. Garnish with cotija, cilantro, green onions and a dusting of ancho powder.
SWEET POTATO, CORN & BLACK BEAN HASH
An easy vegetarian hash that came from Eating Well.com. DH likes to roll it up in a tortilla with a dollop of sour cream and a sprinkling of cheddar cheese.
Provided by Debbwl
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large cast-iron skillet over medium-high heat.
- Add onions and sauté until browned in spots, 3 to 5 minutes.
- Add sweet potato and cook, stirring, until it starts to brown in spots, 5 to 7 minutes.
- Stir in garlic, jalapeño, cumin and salt; sauté until fragrant, about 30 seconds.
- Add water and cook, scraping up any browned bits, until liquid is absorbed, 3 to 5 minutes.
- Stir in corn and black beans and cook until heated through.
- Stir in cilantro and season with salt and pepper.
- Serve with lime wedges. Good rolled in a tortilla with sour cream and cheddar cheese.
Nutrition Facts : Calories 492.1, Fat 7.4, SaturatedFat 0.8, Sodium 638.8, Carbohydrate 94.5, Fiber 21.5, Sugar 8.4, Protein 21
Tips:
- To save time, use pre-cooked black beans. If using dried beans, soak them overnight and then cook them according to the package directions.
- If you don't have a cast iron skillet, you can use a large skillet over medium-high heat.
- Feel free to add other vegetables to this hash, such as diced bell peppers, onions, or zucchini.
- Serve this hash with your favorite toppings, such as salsa, sour cream, or avocado.
Conclusion:
This potato and black bean hash is a delicious and easy-to-make breakfast, lunch, or dinner. It's packed with protein and fiber, and it's a great way to use up leftover potatoes and black beans. So next time you're looking for a quick and healthy meal, give this hash a try!
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