Roasted potatoes, green chile sauce, and black beans tossed with baby spinach are surprisingly delicious in this super simple breakfast hash recipe.
Prep Time5 minutesmins
Cook Time40 minutesmins
Total Time45 minutesmins
Course: Breakfast
Cuisine: American
Servings: 4servings
Calories: 354kcal
Ingredients
6small red or yellow potatoesdiced into ½-inch pieces, about 4 cups
1tablespoonolive oil
1teaspoonkosher salt
½teaspoonfreshly ground black pepper
1cupcanned black beansdrained and rinsed well
½cupgreen chile enchilada sauce
1large handful of baby spinach leavesabout 2 cups
3-4fried 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.