Mexican Potato Breakfast Hash

(vegan, gluten-free)

Serves: 2-4⁣

Ingredients:

• 4-5 small potatoes, diced ⁣
• 1 x Red capsicum, diced ⁣
• 1 x 400g tin of black beans, drained & rinsed ⁣
• 1 cup pumpkin, diced ⁣
• Spice mix: 1 tsp cumin, 1/2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, optional chilli powder to taste ⁣
• 2 teaspoons olive oil ⁣

⁣To serve: ⁣

• Avocado⁣
• Coriander⁣
• Squeeze of lime ⁣

Method:

1. Wash and dice the potatoes, capsicum and pumpkin into 0.5cm cubes, making them uniform will help ensure even cooking.
2. In a small bowl, combine the spices
3. Heat the oil in a large fry-pan on medium high heat. Add in the potatoes as one even layer - try not to overlap them. Allow the potatoes to cook for 3 minutes on this side, then turn them over, cook for 3 minutes on the opposite side until golden and slightly tender.⁣
4. Stir in the capsicum, pumpkin, black beans, spice mix & a dash of water. Cook for another 6-8 minutes, stirring occasionally until the potatoes are soft. ⁣
5. Serve with avocado, coriander and a squeeze of lime.

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Recipe by Michelle Chen from Run2food

Michelle is a dentist, food blogger and recipe developer with passion for health & fitness. She loves creating and sharing plant-based recipes that are delicious and simple so anyone can make it! She wants to show that it is easy to thrive on a plant-based diet and that is not at all restrictive.