Smoky Black Bean Breakfast Hash

Ingredients

• 2 cups refrigerated diced potatoes
• 1 can (15 oz) no-salt-added canned black beans, drained and rinsed
• 2 tbsp extra-virgin olive oil
• 1 medium red bell pepper, diced
• 1 1/2 tsp smoked paprika
• 1 tsp ground cumin
• 3 cloves garlic cloves, minced
• 1/2 medium avocado, sliced
• 1/2 whole lime, juiced
• 3 tbsp hemp hearts
• 1/4 tsp fine sea salt
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large skillet over medium-high until it shimmers. Add the diced potatoes in one layer with half the salt and leave them completely alone for 4 minutes — moving them early is what stops a crust forming.
2. Turn the potatoes with a spatula and cook 3 minutes more. You are looking for deep golden faces and edges that sound crisp when you tap one, not uniform browning on all sides.
3. Add the diced bell pepper and cook 2 minutes, stirring occasionally, until the pieces have softened slightly but still hold a snap.
4. Push everything to the sides, add the garlic, smoked paprika, and cumin to the clear center, and stir there for 30 seconds until the spices smell toasted and darken a shade. Then fold them through the potatoes.
5. Add the black beans and the remaining salt and cook 2 minutes, stirring gently so the beans heat through without breaking up.
6. Take the pan off the heat and squeeze over the lime juice. Divide between two plates and top with the avocado slices, hemp hearts, and cilantro.

Nutrition (per serving)

Calories

604

Protein

21 g

Fat

26 g

Carbs

74 g