Black bean, potato and spinach hash

Roasted potatoes, green chili sauce, and black beans with barely wilted baby spinach make a surprisingly delicious combination in this breakfast hash recipe.

If you’ve been here a long time, you know I’m a big fan of hash for breakfast. I’m here for it, whether it’s a classic sausage hash with cabbage and potatoes or this roasted sweet potato and spinach hash.

Hash is a simple yet versatile option, perfect for mornings when you want something tasty and customizable. With endless combinations of meat and vegetables, it makes for a delicious breakfast that never gets boring.

And it’s a great way to use up those last few handfuls of spinach before it gets lost in the back of the fridge. I also like this spinach and potato hash for it, with garlic and onions. And this spinach quiche looks amazing too.

Hashish for breakfast

To get the crispiest potatoes in your hash, make sure they’re dry when you drizzle with oil and roast them. Excess moisture will steam the diced potatoes.

This tip applies to any crispy potato recipe, whether it’s roasted red potatoes, roasted sweet potatoes, or even these roasted potatoes and green beans. I added green beans to my shopping list after rewatching the last recipe.

Hashish is a frequently requested meal in our house. Often it is breakfast, but recently also in the evening rotation. How could it not be, with something as tasty as this cabbage and corned beef hash?

If you’ve never tried it, you MUST also try this dish with an overly-simple fried egg, like in this crispy breakfast hash with red potatoes and peppers. The yolk adds so much depth and creates a simple yet delicious sauce as it melts with the rest of the ingredients.

Black bean breakfast hash

For this recipe you need the following ingredients:

• red or yellow potatoes
• olive oil
• salt and pepper
• Canned black beans
• Green Chili Enchilada Sauce
• baby spinach leaves
• eggs

Breakfast hash recipe

Preheat oven to 400°F. Place the potatoes on a large baking sheet and drizzle with oil. Sprinkle with salt and pepper. Toss with your hands or tongs to thoroughly coat them. Then spread the potatoes on the oiled baking sheet.

Bake 25 minutes. Then remove from the oven, stir and cook for an additional 5-10 minutes as needed, until fork tender and slightly crispy on the edges.

About 10 minutes before the potatoes are cooked, place a skillet over medium-high heat. Add the beans and green chili sauce to heat through. When the potatoes are done, add them to the pan. Stir to combine, then add the spinach.

Cook for a few more minutes, just long enough to wilt the spinach. Garnish with eggs if you like and serve immediately.

To boil the eggs

Crack the eggs into an oiled non-stick pan over medium-high heat. This pan is the one you can see in the photos here and it is one of my favorites in the kitchen.

When the egg whites turn opaque white, add a few tablespoons of water and cover with a lid to steam the rest of the egg to finish cooking.

Remove from the heat before the yolk sets. The goal is to have a nice runny yolk that mixes with the rest of the hash. Salt and pepper the eggs to taste.

I love how easy this spinach and egg hash potato is to make. However, if you’re craving a cheesier option, you can also use these ingredients to make a grilled breakfast cheese.

Want something a little different? You can’t go wrong with these breakfast tacos. And the carnitas in this pulled pork breakfast skillet is amazing. I’ve been asked so many times for this Carnitas recipe. Try it and see why!

{originally published 9/7/11 – updated notes and photos 5/2/23}