Black Bean, Potato, and Spinach Hash

Roasted potatoes, green chile sauce, and black beans tossed with barely wilted baby spinach make a surprisingly delicious combination in this breakfast hash recipe.

If you’ve been here long, you know that I’m a huge fan of hash for breakfast. I’m here for it, whether it’s a classic sausage hash with cabbage and potatoes, or this roasted sweet potato and spinach hash.

Hash is a simple, yet versatile option, perfect for mornings when you want something delicious and customizable. With endless combinations of meats and veggies, it ensures a tasty breakfast that never gets boring.

And, it’s great for using up those last few handfuls of spinach before it gets lost in the back of your refrigerator. I also like this spinach and potato hash for that, with garlic and onion. And, this spinach quiche looks amazing too.

Breakfast Hash

To get the crispiest potatoes in your hash, make sure they are dry when you drizzle them with oil and roast them. Excess moisture steams the diced potatoes.

This tip holds true for any crispy potato recipe, whether it’s roasted red potatoes, roasted sweet potatoes, or even these roasted potatoes and green beans. I added green beans to my grocery list, after seeing that last recipe again.

Hash is a frequently requested meal at our house. Often it is breakfast, but of late, it has also been in the dinner rotation. How could it not be, with something as savory as this cabbage and corned beef hash?

Also, if you’ve never tried it, you NEED to try this dish with an over-easy fried egg on top, like in this crispy red potato and bell pepper breakfast hash. The yolk adds so much depth, creating a simple, yet luscious sauce as it melds with the rest of the ingredients.

Black Bean Breakfast Hash

You’ll need the following ingredients to make this recipe:

• red or yellow potatoes 
• olive oil
• salt and pepper
• canned black beans
• green chile enchilada sauce
• baby spinach leaves
• eggs

Breakfast Hash Recipe

Preheat oven to 400°F. Place the potatoes on a large baking sheet and drizzle with oil. Sprinkle with salt and pepper. Toss using your hands or tongs to coat thoroughly. Then, spread potatoes across the oiled baking sheet.

Bake for 25 minutes. Then, remove from the oven, stir, and cook an additional 5-10 minutes, as needed, until fork tender and slightly crisp on the edges.

About 10 minutes before the potatoes are finished cooking, put a skillet over medium heat. Add the beans and green chile sauce to heat them up. When the potatoes finish, add them to the skillet. Stir to combine, 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

Crack the eggs into an oiled non-stick skillet over medium heat. This skillet is the one you can see in the photos here, and it is one of my favorites to use in the kitchen.

When the whites of the eggs turn opaque white, add 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 to have lovely runny yolks to mix in with the rest of the hash. Salt and pepper the eggs to taste.

I love how simple this potato hash with spinach and eggs is to make. But, if you’re craving a cheesier option, you could also make a breakfast grilled cheese with these ingredients.

Want something a little different? You can’t go wrong with these breakfast tacos. And, the carnitas in this pulled pork breakfast skillet is amazing. I’ve been asked for that carnitas recipe so many times. Give it a try, and see why!

Black Bean, Potato and Spinach Hash

Roasted potatoes, green chile sauce, and black beans tossed with baby spinach are surprisingly delicious in this super simple breakfast hash recipe.

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Prep Time: 5 minutes mins

Cook Time: 40 minutes mins

Total Time: 45 minutes mins

Servings: 4 servings

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Ingredients 

• ▢ 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

Instructions

• 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

• Crack the desired number of eggs into a non-stick skillet over medium heat. 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.

Nutrition

Calories: 354kcal · Carbohydrates: 61g · Protein: 13g · Fat: 7g · Saturated Fat: 2g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 4g · Trans Fat: 0.01g · Cholesterol: 123mg · Sodium: 1111mg · Potassium: 1637mg · Fiber: 9g · Sugar: 6g · Vitamin A: 427IU · Vitamin C: 29mg · Calcium: 67mg · Iron: 4mg

Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 9/7/11 – updated notes and photos 5/2/23}