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Name: Breakfast Bean and Potato Hash
Prep time: 25 min
Total time: 33 min
Yield: 4 servings
Ingredients: 600 g Yukon Gold potatoes, scrubbed and cut into 1.5 cm dice; 1500 ml cold water, for boiling (discard after draining); 5 g fine sea salt, divided; 45 ml sunflower oil, divided; 1 medium yellow onion, peeled and cut into 1 cm dice; 1 red bell pepper, cored and cut into 1 cm dice; 1 green bell pepper, cored and cut into 1 cm dice; 3 garlic cloves, finely minced; 1 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp dried oregano; 1/4 tsp cayenne pepper; 2 g freshly ground black pepper; 400 g canned black beans, drained and rinsed; 15 ml soy sauce; 10 ml apple cider vinegar; 30 ml water; 1 medium avocado, halved, stoned, and sliced; 15 g fresh flat-leaf parsley, roughly chopped; 1 lime, cut into 4 wedges

Breakfast Bean and Potato Hash

Crisp Yukon Gold cubes with smoky beans, peppers, and avocado for a filling vegan breakfast plate.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Breakfast Bean and Potato Hash

Crisp Yukon Gold cubes with smoky beans, peppers, and avocado for a filling vegan breakfast plate.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

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