Breakfast Hash

Potatoes are paired with lots of vegetables, black beans, and a smoky seasoning blend for the tastiest, heartiest breakfast hash ever!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 193

2 tablespoons olive oil 30mL
3 medium Yukon Gold or red potatoes diced small (no need to peel) – 3 cups / 450g
1 small yellow onion diced – 1 cup / 130g
1 red bell pepper diced – 1 cup / 120g
1 small zucchini diced – 1 cup / 130g
1 cup cremini or white mushrooms sliced – 90g
2 cloves garlic minced – 1 tablespoon / 9g
1 teaspoon smoked paprika 2g
½ teaspoon ground cumin 1g
½ teaspoon chili powder 1g
Salt and black pepper to taste about ½ teaspoon each
1 15-ounce can black beans drained and rinsed – 1 ½ cups / 255g
2 cups baby spinach 60g
Optional toppings: avocado slices, hot sauce, chopped fresh cilantro

Heat 1 tablespoon olive oil in a large nonstick or cast iron skillet over medium heat. Add the diced potatoes in a single layer. Sprinkle with a pinch of salt. Cover with a lid and cook for 10–12 minutes, flipping once or twice, until golden brown and tender. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add diced onion and cook for 3–4 minutes until translucent.
Stir in the bell pepper, zucchini, and mushrooms. Cook for 6–8 minutes, stirring occasionally, until the vegetables are soft and beginning to brown.
Stir in minced garlic, smoked paprika, cumin, chili powder, salt, and pepper. Cook for 1 minute until fragrant.
Return the cooked potatoes to the skillet along with the black beans. Stir well and cook for 2–3 minutes to heat everything through.
Add baby spinach and cook for 1–2 minutes, just until wilted.
Taste and adjust seasoning if needed. Serve hot with your favorite toppings like avocado, hot sauce, and cilantro.

Refrigerator: Transfer the breakfast hash to an airtight container and refrigerate for up to 4 days.
Freezer: Potatoes can get a mealy texture when frozen, so I don’t recommend freezing this recipe. But if that doesn’t bother you, store the hash in an airtight container or freezer bag for up to 3 months. Thaw in the fridge before reheating.
To reheat: Warm leftovers in the microwave or in a nonstick skillet coated with cooking spray and set over medium heat.