Potato And Black Bean Hash Recipes

SWEET POTATO BLACK BEAN HASH RECIPE BY TASTY

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!

POTATO AND BLACK BEAN HASH

Steps:

• Chop whole onion in food processor; squeeze out and discard excess liquid.
• Heat nonstick pan large enough to hold all the ingredients until it is very hot. Reduce heat to medium-high, and add oil.
• Saute onion until it begins to soften.
• Meanwhile, scrub potatoes but do not peel. Julienne in food processor, and add to onion; continue sauteing.
• Julienne whole pepper; squeeze out and discard excess liquid, add to pan with thyme and basil and continue sauteing.
• Wash, stem and julienne mushrooms in food processor; add to pan with tomatoes, and simmer over low heat.
• Rinse and drain beans thoroughly. Add to pan. Simmer until heated through.
• Wash, dry and chop chives.
• Season vegetables with salt and pepper, and serve, topped with crumbled cheese and chives.

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

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.

SWEET POTATO & BLACK BEAN HASH

Steps:

• In large skillet, sauté onion and thyme in oil until onion is tender, about 5 minutes.
• Add red pepper and sweet potatoes; sauté until potatoes begin to soften, about 8 minutes.
• Add mushrooms; sauté 5 minutes. Stir in beans and cook until potatoes are tender, about 5 minutes.
• Season to taste with salt and pepper.
• Spoon vegetable mixture onto plates; sprinkle with goat cheese.
• Top hash on each plate with one egg; sprinkle with chives.