Breakfast Hash with Black Bean & Avocado

19 Aug. 17 Go Back to Recipes

Breakfast Hash with Black Bean & Avocado

2 tablespoons olive oil, (divided)
1 medium onion, diced
2-3 medium red potatoes, chopped into 1/2” cubes
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper, as desired
1/2 cup black beans
3-4 organic eggs
1/2 avocado, diced
1/4 cup green onion, sliced
1/4 cup cilantro leaves, chopped

Preheat the oven to 400 degrees F. Drizzle 1 tablespoon of olive oil in cast iron skillet
and heat over medium heat. Add diced onions and cook for 2-3 minutes. Add cubed
potatoes, drizzle with 1 more tablespoon of olive oil, and cook over medium high heat
for 15-17 minutes, stirring every few minutes.

Once potatoes are crispy on the outside and tender on the inside, sprinkle with spices
(cumin, paprika, garlic powder, and salt & pepper), and stir in black beans. Make a
well for each egg, crack an egg in each well, and place the cast iron skillet into the
oven. Bake for 5-7 minutes, or until eggs are cooked.

Remove skillet from oven and top with diced avocado, green onions, and fresh
cilantro. Enjoy!