Black Bean, Potato and Spinach Hash


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Black Bean, Potato and Spinach Hash recipe by Barefeet In The Kitchen

Roasted potatoes, green chile sauce and black beans, tossed with barely wilted baby spinach made for a surprisingly delicious combination. When I thought about making breakfast this morning, I was craving Spinach and Potato Breakfast Hash.

However, I didn’t have everything I needed in order to make it. So, I worked with what was on hand. I loved this variation and I will certainly be making it again.

Black Bean, Potato and Spinach Hash recipe by Barefeet In The Kitchen

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Black Bean, Potato and Spinach Hash

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Servings: 4 servings


  • 6 small red or yellow potatoes diced into ½-inch pieces, about 4 cups
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup canned black beans drained and rinsed well
  • ½ cup green chile enchilada sauce
  • 1 large handful of baby spinach leaves about 2 cups
  • 3-4 fried eggs


  • Preheat oven to 400°F. Place the potatoes on a large baking sheet and drizzle with oil. Sprinkle with salt and pepper. Toss with hands to combine thoroughly and ensure that all pieces are coated in oil and spices. Spread potatoes across the oiled baking sheet.
  • Bake for 25 minutes. Remove from oven, stir, and cook an additional 5-10 minutes, as needed, until tender and slightly crisp on the edges.
  • About 10 minutes before the potatoes are finished cooking, warm the beans in a large skillet with the green chile sauce, over medium heat. When the potatoes are finished cooking, add them to the skillet with the beans. Stir to combine and then add the spinach.
  • Cook for a few minutes more, just long enough to wilt the spinach. Top with eggs, if desired, and serve immediately.

To Cook the Eggs

  • In a non-stick skillet over medium heat, cook the desired number of eggs. When the whites of the eggs turn white, add just a few tablespoons of water and cover with a lid to finish cooking the rest of the egg with steam.
  • Remove from the heat before the yolks solidify. The goal is lovely runny yolks to mix in with the rest of the breakfast plate. Salt and pepper the eggs to taste.


Calories: 306kcal · Carbohydrates: 61g · Protein: 9g · Fat: 4g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 3g · Sodium: 1064mg · Potassium: 1591mg · Fiber: 9g · Sugar: 6g · Vitamin A: 249IU · Vitamin C: 29mg · Calcium: 49mg · Iron: 3mg
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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