MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Breakfast Hash Categories: Breakfast, Potatoes, Vegetarian Yield: 4 Servings 2 tb Olive oil 3 md Yukon Gold or red potatoes - (3 c); unpeeled, - diced small 1 sm Yellow onion (1 c); diced 1 Red bell pepper (1 c); - diced 1 sm Zucchini (1 c); diced 1 c Cremini or white mushrooms; - sliced 2 cl Garlic (1 tb); minced 1 ts Smoked paprika 1/2 ts Ground cumin 1/2 ts Chili powder 1/2 ts Salt; to taste 1/2 ts Black pepper; to taste 15 oz Can black beans (1-1/2 c); - drained, rinsed 2 c Baby spinach MMMMM---------------------OPTIONAL TOPPINGS-------------------------- Avocado slices Hot sauce Fresh cilantro; chopped Preparation time: 15 minutes Cooking time: 30 minutes Potatoes are paired with lots of vegetables, black beans, and a smoky seasoning blend for the tastiest, heartiest breakfast hash ever! Heat 1 tb olive oil in a large nonstick or cast iron skillet over medium heat. Add the diced potatoes in a single layer. Sprinkle with a pinch of salt. Cover with a lid and cook for 10 to 12 minutes, flipping once or twice, until golden brown and tender. Remove from the skillet and set aside. In the same skillet, add the remaining 1 tb of olive oil. Add diced onion and cook for 3 to 4 minutes until translucent. Stir in the bell pepper, zucchini, and mushrooms. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables are soft and beginning to brown. Stir in minced garlic, smoked paprika, cumin, chili powder, salt, and pepper. Cook for 1 minute until fragrant. Return the cooked potatoes to the skillet along with the black beans. Stir well and cook for 2 to 3 minutes to heat everything through. Add baby spinach and cook for 1 to 2 minutes, just until wilted. Taste and adjust seasoning if needed. Serve hot with your favorite toppings like avocado, hot sauce, and cilantro. Recipe by Jessica Hylton Recipe FROM: MMMMM