Friday, September 7, 2012

Ungreasy Spoon Mexican Breakfast Hash

In college I loved to frequent greasy spoon cafes (Jim's? any Minneapolis peeps from the 1990's?) for breakfast on the weekends. I'd always get hash browns and drown them in ketchup. I know, gross. But I am still a fan of the savory breakfast featuring potatoes, just not the oily gut rot that goes with a greasy spoon breakfast.


2 tsp. extra virgin olive oil
1 onion (any kind), diced
3-4 c. diced potatoes, fresh or frozen (if you use frozen, try not to get a brand with preservatives)
3 cloves garlic, diced
1 tsp. paprika or smoked paprika
1/2 tsp. sea salt
1/2 tsp. dried oregano
1/4 tsp. ground cumin
1/4 tsp. black pepper
2 c. diced peppers (any combination of sweet, poblano, ancho, jalapeno, etc.)
1 15 oz. can beans - black, pinto, or kidney, drained and rinsed
1 Tbsp. tomato paste
1/2 c. vegetable broth
1/2 c. salsa (any kind)
1/2 c. fresh cilantro, minced
Avocado to garnish 

1) Heat the oil in a large skillet, preferably cast iron. Add the onion and saute until softened, about 5 minutes. Add the garlic, potatoes, and all of the dried herbs and spices. Toss to coat and continue to saute to cook the potatoes, about 7-10 minutes, stirring frequently. 

2) Add the peppers and saute for an additional 5 minutes.

3) Add the beans, tomato paste, and vegetable broth. Stir the tomato paste to dissolve it and deglaze the pan.


4) Turn off the heat and add the salsa and cilantro and toss to incorporate.

This serves about 4 and is good garnished with avocado slices or guacamole.


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