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