Sweet potato and black bean breakfast hash

Method

1. Peel the sweet potato and cut it into 1 cm dice. Dice the onion and red pepper to a similar size, and drain and rinse the black beans.
2. Warm the olive oil in a large frying pan over a medium heat. Add the sweet potato with a pinch of salt and cook for 10 minutes, stirring now and then, until it starts to brown.
3. Add the onion and pepper and cook for 6 minutes more, until soft.
4. Stir in the smoked paprika and cumin, then the black beans and 3 tbsp of water. Cook for 4 minutes, pressing down so everything gets crisp patches.
5. Halve, stone and slice the avocado.
6. Season with salt, black pepper and the juice of half the lime.
7. Share the hash between two plates, lay the avocado on top and serve with the rest of the lime in wedges.

Tip Press the hash flat with a spatula and leave it alone for a minute at a time; that is where the crisp bits come from.

Photo made with AI.

From Nosha · nosha.app