Mexican Potato Breakfast Hash
Ingredients
- 4-5 Carisma potatoes, diced
- 1 red capsicum, diced
- 1 x 400g tin of black beans, drained and 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
Preparation
Wash and dice the Carisma potatoes, capsicum, and pumpkin into 0.5 cm cubes to ensure uniform cooking.
In a small bowl, combine the spices.
Heat the oil in a large fry-pan on medium-high heat. Add the potatoes in an even layer without overlapping. Allow the potatoes to cook for 3 minutes on one side, then turn them over and cook for another 3 minutes until golden and slightly tender.
Stir in the capsicum, pumpkin, black beans, spice mix, and a dash of water. Cook for 6-8 minutes, stirring occasionally, until the potatoes are soft.
Serve with avocado, coriander, and a squeeze of lime.
