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

Ingredients

• 1 tablespoon vegetable oil
• 1 Russet potato, chopped into ½-inch cubes 
• 1 yellow onion, chopped
• ½ cup spicy salsa
• ¼ to ½ cup water
• 2 cups canned black beans, drained and rinsed 
• ½ teaspoon salt
• For the toppings: 
• 2 avocados, peeled and pitted 
• 2 tablespoons lime juice
• ¼ teaspoon salt
• 1 handful fresh cilantro, roughly chopped, for garnish