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Veggie Breakfast Hash // Nourish
Ingredients
½ yellow onion, chopped
1 green bell pepper, chopped
1 jalapeño, chopped
½ cup cilantro, chopped
1 can black beans, strained
1 Tbsp cumin
1 Tsp cayenne
1 cup verde salsa
1 Tsp salt and pepper
2 Tbsp oil
1 bag shredded potatoes (hashbrowns)
Instructions
In a large nonstick skillet, heat olive oil over medium heat.
Cook hashbrowns till crisp. Set aside.
Add in remaining oil to pan.
Add in onions and peppers and saute about 5 minutes, or until soft.
Add in black beans, cumin, cayenne, salt, and pepper.
Add hash browns back in to pan and add salsa and cilantro.
Mix well and serve.
Serve topped with over-easy eggs or scrambled tofu.
Serves 4
Recipe provided by Chef Jess, Jess Delicious
