Potato, Red Pepper, Black and White Bean Hash


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Potato, Red Pepper, Black and White Bean Hash recipe by Barefeet In The Kitchen

Red potatoes seasoned with Mexican spices are roasted and then tossed with sauteed onions, peppers, black and white beans along with a handful of barely wilted warm spinach.

Topped with a soft egg or scrambled eggs, this is a deliciously spicy weekend breakfast!

Potato, Red Pepper, Black and White Bean Hash recipe by Barefeet In The Kitchen

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Potato, Red Pepper, Black and White Bean Hash

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Servings: 6 servings


  • 8 small red potatoes diced into ½-inch pieces, about 6 cups
  • 2 tablespoons olive oil divided
  • tablespoons Mexican spice mix or Taco Seasoning, divided
  • 2 red, yellow, or green bell peppers chopped into ½-inch pieces, about 3 cups
  • 1 yellow onion chopped into ½-inch pieces, about 1 cup
  • ¾ cup cooked black beans or ½ can drained
  • ¾ cup cooked white beans or ½ can drained
  • 4 cups baby spinach roughly chopped
  • fried eggs 1-2 per person


  • Preheat oven to 400°F. Place the potatoes on a large baking sheet and drizzle with 1 tablespoon of oil. Sprinkle with about a tablespoon of the Mexican spice blend. Toss with your hands to combine 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.
  • While the potatoes are roasting, chop the peppers and onions. Warm the remaining oil in a large skillet over medium-high heat. Add the bell peppers and onions to the oil and saute stirring constantly until slightly tender and still crisp, about 5 minutes. Season the vegetables with the remaining spices as they cook.
  • Add the beans, stir well, and reduce the heat to medium. Continue cooking to heat the beans for just a few minutes. Add the cooked potatoes and toss to combine. Add the spinach, tossing again and cooking just a minute or two longer, until the spinach is barely wilted. Remove from the heat.

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. Serve each portion of hash topped with an egg.
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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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