Prime this fast and simple vegan hash from the Quick Simple Low cost Vegan cookbook with a dollop of fast, home made guacamole and cilantro for a hearty, spicy, zesty morning meal.
What you want:
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 recent cilantro, roughly chopped, for garnish
What you do:
- In a nonstick frying pan over medium warmth, heat oil. As soon as sizzling, add potatoes and onions and sauté for five minutes, or till starting to brown. Add salsa and ¼ cup water, then cowl. Proceed to cook dinner about 5 minutes, till potatoes are fork-tender. Add as much as ¼ cup extra water if potatoes begin to dry out an excessive amount of.
- Add beans and warmth by way of for five minutes. Stir in salt. Take away from warmth.
- In a small bowl, mash avocados with lime juice and salt.
- Serve hash with a big dollop of mashed avocados and garnish with cilantro.
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