Poblano Potato Breakfast Hash Recipe
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
3 Servings
Ingredients
  • 3 tablespoons avocado oil
  • 2 potatoes, peeled and diced
  • 2 poblano peppers, diced
  • 1 red onion, diced, divided
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 (15-ounce) can black beans
  • 1 teaspoon salt, divided
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon pepper
  • 2 diced tomatoes
  • ½ cup chopped cilantro
  • ½ tablespoon diced jalapeño
  • Juice of 1 lime
Directions
  1. Heat the oil in a skillet over medium-high heat.
  2. Add the potatoes and cook for about 15 minutes, until they are beginning to get tender.
  3. Add the poblanos, all but 2 tablespoons of red onion, garlic, red pepper, black beans, ½ teaspoon salt, cumin, smoked paprika, and pepper. Stir and cook for about 10 minutes or until the peppers are soft.
  4. Meanwhile, combine the tomatoes, cilantro, remaining red onion, jalapeño, lime juice, and remaining salt to make pico de gallo.
  5. Plate the breakfast hash with pico de gallo and optional avocado before serving.