Smokey Potato & Kidney Bean Hash (gf, ve)

Prep: 5 minutesCook: 20 minutesTotal: 25 minutes
Yield: serves 2Categories: Breakfast, Dinners
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This Mexican inspired potato and kidney bean hash is packed full of vegetables and legumes making it really satisfying in terms of not only flavour but how satiated it will leave you feeling. This is fairly quick to make and will take you less than thirty minutes, making it the perfect weeknight dinner or weekend brunch.

It reheats well meaning it is a fast and purse friendly option to make in bulk if you were looking for meal prepping ideas. It is also a great option to help fight food waste as you can add or subtract vegetables as necessary in order to use up anything you have that needs eating.

I first began making this dish when I stopped eating meat in 2018, however, I wasn’t vegan so would still top it with a poached egg and a sprinkle of feta. Now I usually have it with half an avocado instead which is a really nice addition as the creaminess is a lovely contrast to the spicy flavours.

I normally use one chilli in this, however, you can use more or less if preferred. Alternatively you could use cayenne powder or chilli powder for convenience if you don’t have any fresh.

 

Ingredients

metric
imperial
  • 350g 2 + 1/3 cups white potato (uncooked)
  • 1 tin kidney beans (240g drained)
  • 1 tin sweetcorn (160g drained)
  • 2 handfuls spinach
  • 1 red pepper
  • 1 handful cherry tomatoes
  • 1 spring onion
  • 1 chilli
  • 1 clove garlic
  • A few sprigs fresh coriander
  • 2 tsp paprika
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil

Method

  1. Chop the potato into small chunks, no need to remove the skin, and place in a saucepan of water. Bring to the boil and allow to cook for five minutes until the potato begins to soften
  2. Drain the potato and place in a frying pan along with the olive oil, cook over a moderate heat
  3. Chop the pepper into bitesize chunks, taking care to discard the seeds, and add to the pan along with the halved tomatoes
  4. Peel, crush and finely slice the garlic before adding to the pan
  5. Finely slice the chilli, discarding the seeds, and add to the pan
  6. Drain the liquid from the kidney beans and sweetcorn and add to the frying pan along with the spinach
  7. Finely chop the spring onion and coriander and add to the pan along with the seasoning, stir well ensuring all ingredients are well distributed throughout and cook for another five minutes

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