Egg and Black Bean Hash

Vegetarian

I love skillet meals, they make clean up so much easier and I love using my cast iron skillet to make things because it cooks everything perfectly. This Egg and Black Bean Hash is full of delicious goodness like crispy potatoes, baked eggs, and spicy black beans! I was in love with this dish at first bite and it’s the perfect lazy Sunday dish for your house. 

Ingredients:

2 tablespoons olive oil

1/2 white onion, diced

2-3 Russet potatoes, chopped into 1/2″ cubes

1 tablespoon cumin

1 tablespoon paprika

Salt and pepper

2 cloves garlic, minced

8 oz black beans, drained

1/2 cup Monterey jack cheese

4-5 eggs

1/2 avocado, diced

1/4 cup green onion, sliced

4-5 grape tomatoes, quartered

Instructions: 

1) Preheat the oven to 400 degrees F. Add 1 tablespoon olive oil to oven safe skillet (preferably cast iron, see here) and heat over medium heat. Scrub the potatoes clean and dry with a paper towel before chopping. Once oil is hot, add in onion and cook for 3-4 minutes until they start to turn tender. Add in the potatoes, the remaining oil and cook for 15 minutes, until crispy on the outside. Make sure you continuously stir the potatoes or they will stick to the pan and burn/cook unevenly.

2) When potatoes are done, add the garlic and cook for one more minute till fragrant. Add the cumin, paprika, salt and pepper and mix well then add in the black beans. Once well combined, make wells for your eggs, sprinkle the cheese all over the top and crack an egg into each well. Bake for 6-8 minutes depending on how well done you want the eggs.

3) Remove skillet from oven and top with avocado, green onions and tomatoes. Serve.

Egg and Black Bean Hash

Ingredients

  • 2 tablespoons olive oil
  • 1/2 white onion, diced
  • 2-3 Russet potatoes, chopped into 1/2" cubes
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • Salt and pepper
  • 2 cloves garlic, minced
  • 8 oz black beans, drained
  • 1/2 cup Monterey jack cheese
  • 4-5 eggs
  • 1/2 avocado, diced
  • 1/4 cup green onion, sliced
  • 4-5 grape tomatoes, quartered

Method

  1. Preheat the oven to 400 degrees F. Add 1 tablespoon olive oil to oven safe skillet (preferably cast iron, see here) and heat over medium heat. Scrub the potatoes clean and dry with a paper towel before chopping. Once oil is hot, add in onion and cook for 3-4 minutes until they start to turn tender. Add in the potatoes, the remaining oil and cook for 15 minutes, until crispy on the outside. Make sure you continuously stir the potatoes or they will stick to the pan and burn/cook unevenly. 
  2. When potatoes are done, add the garlic and cook for one more minute till fragrant. Add the cumin, paprika, salt and pepper and mix well then add in the black beans. Once well combined, make wells for your eggs, sprinkle the cheese all over the top and crack an egg into each well. Bake for 6-8 minutes depending on how well done you want the eggs. 
  3. Remove skillet from oven and top with avocado, green onions and tomatoes. Serve. 
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