Skillet Egg And Potato Hash With Black Beans And Cheddar Toast

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · Beans · vegetarian, high-protein

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Ingredients

• 1 1/4 lb russet potatoes, diced small
• 6 eggs large eggs
• 2 cans (15 oz each) canned black beans, drained and rinsed
• 1 cup sharp cheddar, shredded
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 large pepper red bell pepper, diced
• 1 large onion yellow onion, diced
• 8 thick slices sourdough or country bread
• 1/2 cup salsa
• 1 tsp each smoked paprika, cumin, salt, black pepper

Method (tap to check — screen stays awake)

1. Heat the olive oil in a 12-inch skillet over medium-high. Add the diced potatoes in one layer with a big pinch of salt and leave them alone for 6 minutes so they brown before you stir.
2. Keep cooking, turning every few minutes, for 15 to 18 minutes total, until the outsides are crusty and a piece crushes easily against the side of the pan.
3. Push the potatoes aside, add the onion and bell pepper with the paprika and cumin, and cook 5 minutes until they soften and smell toasty. Fold in the black beans and warm them through.
4. Make eight shallow wells in the hash, crack an egg into each, cover the pan, and cook 4 to 5 minutes over medium-low until the whites are set but the yolks still wobble.
5. While the eggs set, butter the bread, toast it under the broiler, then pile on the cheddar and broil 90 seconds more until the cheese bubbles at the edges.
6. Scatter the rest of the cheddar over the skillet, spoon salsa around, and serve straight from the pan with the toast for scooping.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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