Mexican Bean & Potato Breakfast Hash Recipe
Try this Mexican Bean & Potato Breakfast Hash recipe using WA Potatoes - which are not only delicious, but one of the most nutritious vegetables available.
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Spatula
- Measuring spoon
- Plate
Ingredients
- 400g cooked Nadine potatoes
- ½ tin (400g) black or kidney beans, rinsed and drained
- 2 x spring onion, sliced thinly
- ½ tsp sea salt
- ½ tsp cumin
- ½ tsp coriander
- ¼ tsp paprika smoked
- 4 Tbsp olive oil
- 1 cherry tomato punnet, sliced into rounds
- Fresh coriander
- Chipotle sour cream
- 200ml or sour cream
- 1 tsp Chipotle paste (or to taste)
- Fried eggs
- Sliced avocado
- Jalapeno
- Corn on the cob
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