Speedy Breakfast Hash With Potatoes, Black Beans, and Mashed Avocado

Top this quick and easy vegan hash from the Fast Easy Cheap Vegan cookbook with a dollop of quick, homemade guacamole and cilantro for a hearty, spicy, zesty morning meal.What you need:1 tablespoon vegetable oil1 Russet potato, chopped into 1⁄2-inch cubes 1 yellow onion, chopped1⁄2 cup spicy salsa1⁄4 to 1⁄2 cup water2 cups canned black beans, drained and rinsed 1⁄2 teaspoon saltFor the toppings: 2 avocados, peeled and pitted 2 tablespoons lime juice1⁄4 teaspoon salt1 handful fresh cilantro, roughly chopped, for garnishWhat you do:In a nonstick frying pan over medium heat, warm oil. Once hot, add potatoes and onions and sauté 5 minutes, or until beginning to brown.

Add salsa and 1⁄4 cup water, then cover. Continue to cook about 5 minutes, until potatoes are fork-tender. Add up to 1⁄4 cup more water if potatoes start to dry out too much.



Add beans and heat through for 5 minutes. Stir in salt. Remove from heat.

In a small bowl, mash avocados with lime juice and salt.Serve hash with a large dollop of mashed avocados and garnish with cilantro.Top this quick and easy vegan hash from the Fast Easy Cheap Vegan cookbook with a dollop of quick, homemade guacamole and cilantro for a hearty, spicy, zesty morning meal.

What you need:1 tablespoon vegetable oil1 Russet potato, chopped into 1⁄2-inch cubes 1 yellow onion, chopped1⁄2 cup spicy salsa1⁄4 to 1⁄2 cup water2 cups canned black beans, drained and rinsed 1⁄2 teaspoon saltFor the toppings: 2 avocados, peeled and pitted 2 tablespoons lime juice1⁄4 teaspoon salt1 handful fresh cilantro, roughly chopped, for garnishWhat you do:In a nonstick frying pan over medium heat, warm oil. Once hot, add potatoes and onions and sauté 5 minutes, or until beginning to brown. Add salsa and 1⁄4 cup water, then cover.

Continue to cook about 5 minutes, until potatoes are fork-tender. Add up to 1⁄4 cup more water if potatoes start to dry out too much.Add beans and heat through for 5 minutes.

Stir in salt. Remove from heat.In a small bowl, mash avocados with lime juice and salt.

Serve hash with a large dollop of mashed avocados and garnish with cilantro..