Over the weekend, I decided to make this southwestern-inspired breakfast. There are some breakfasts that are really great to make in a rushed morning and other breakfasts that can be lazily made, so to speak. This breakfast is a combination of both, as long as the food prep is done beforehand! I love how Elie Krieger whips up exotic flavors with household items!
Ingredients:
+1 pound baby red potatoes, cubed
+ 1 tsp olive/avocado oil
+ 1 small yellow onion, diced
+ 1 medium red bell pepper, diced
+ 3 cloves garlic, minced
+ 1/4 teaspoon ground cumin
+ 1/2 teaspoon dried oregano
+ 1 teaspoon chili powder
+ 3 tomatoes, diced (I didn't have any on hand, so I had leftover sun-dried tomatoes that were soaked in oil)
+ 1 15.5 oz can black beans, drained and rinsed
+ salt and black pepper for taste
+ 1/3 cup fresh cilantro, chopped
+ 4 eggs
Directions:
1. Fill a pot with enough to cover the diced potatoes. Boil the potatoes for 8 minutes or until soft. Drain the water.
2. Heat up a nonstick skillet with the oil, and place the potatoes in the pan. (Elie says to add the potatoes after cooking the onion and bell pepper. I found the potatoes to be too soft so this is now the first step! If you prefer softer potatoes, add the potatoes to the pan after cooking the onion and bell pepper)
3. Stir the potatoes to cook all around. After a couple minutes, place diced onion and diced bell pepper in the pan, and occasionally stir. When the onion and bell pepper are finished cooking (about 5 minutes), add the garlic. Let the food absorb the garlic flavor.
4. Add the herbs (cumin, oregano, chili powder). The nice thing about cooking, is that none of the flavors need to be exact, so if you like oregano, sprinkle more in!
5. Add the tomatoes and beans and cook for several minutes more, until most of the liquid has evaporated.
6. Add salt and pepper as necessary. I'm a pepper person, so of course I sprinkled more!
7. Transfer the hash to a pan.
8. Cook the eggs sunny-side up, or scrambled, or however you like your eggs.
9. Place on top of the hash, and garnish with the cilantro to give it that pretty presentation look.
Cheers!
Recipe from The Food You Crave by Elie Krieger
Ingredients:
+1 pound baby red potatoes, cubed
+ 1 tsp olive/avocado oil
+ 1 small yellow onion, diced
+ 1 medium red bell pepper, diced
+ 3 cloves garlic, minced
+ 1/4 teaspoon ground cumin
+ 1/2 teaspoon dried oregano
+ 1 teaspoon chili powder
+ 3 tomatoes, diced (I didn't have any on hand, so I had leftover sun-dried tomatoes that were soaked in oil)
+ 1 15.5 oz can black beans, drained and rinsed
+ salt and black pepper for taste
+ 1/3 cup fresh cilantro, chopped
+ 4 eggs
Directions:
1. Fill a pot with enough to cover the diced potatoes. Boil the potatoes for 8 minutes or until soft. Drain the water.
2. Heat up a nonstick skillet with the oil, and place the potatoes in the pan. (Elie says to add the potatoes after cooking the onion and bell pepper. I found the potatoes to be too soft so this is now the first step! If you prefer softer potatoes, add the potatoes to the pan after cooking the onion and bell pepper)
3. Stir the potatoes to cook all around. After a couple minutes, place diced onion and diced bell pepper in the pan, and occasionally stir. When the onion and bell pepper are finished cooking (about 5 minutes), add the garlic. Let the food absorb the garlic flavor.
4. Add the herbs (cumin, oregano, chili powder). The nice thing about cooking, is that none of the flavors need to be exact, so if you like oregano, sprinkle more in!
5. Add the tomatoes and beans and cook for several minutes more, until most of the liquid has evaporated.
6. Add salt and pepper as necessary. I'm a pepper person, so of course I sprinkled more!
7. Transfer the hash to a pan.
8. Cook the eggs sunny-side up, or scrambled, or however you like your eggs.
9. Place on top of the hash, and garnish with the cilantro to give it that pretty presentation look.
Cheers!
Recipe from The Food You Crave by Elie Krieger
