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Bean Potato and Veggie Breakfast Hash

Bean potato breakfast hash cooks Yukon Gold potatoes until browned, then tosses them with pinto beans and lightly browned vegetables. Smoked paprika and cumin bring savory flavor to this one-skillet breakfast.
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Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil divided
  • 1 lb Yukon Gold potatoes cut into 1/2-inch dice
  • 0.5 cup water
  • 1 yellow onion medium, diced
  • 1 red bell pepper medium, diced
  • 1 zucchini small, about 6 ounces, diced
  • 2 cloves garlic minced
  • 1 can (15 oz) pinto beans drained and rinsed
  • 0.75 tsp kosher salt
  • 0.5 tsp smoked paprika
  • 0.25 tsp ground cumin
  • 0.25 tsp black pepper

Equipment

  • 1 12-inch skillet

Method
 

  1. Heat 1 tablespoon of the olive oil in a 12-inch skillet over medium heat, then add the potatoes and water.
  2. Cover and cook for 8–10 minutes, stirring once midway, until the potatoes are fork-tender.
  3. Uncover the skillet and cook the potatoes over medium-high heat for 5–8 minutes, turning occasionally, until the water has evaporated and the potatoes are browned.
  4. Transfer the potatoes to a plate.
  5. Add the remaining 1 tablespoon olive oil to the skillet, then add the onion, bell pepper, and zucchini.
  6. Cook over medium heat for 5–7 minutes, stirring occasionally, until softened and lightly browned.
  7. Stir in the garlic, beans, salt, smoked paprika, cumin, and black pepper.
  8. Cook for 2–3 minutes, stirring, until the beans are hot.
  9. Return the potatoes to the skillet and toss everything together.
  10. Cook for 1–2 minutes until heated through.

Notes

For the best browning, let the potatoes sit undisturbed between turns. Refrigerate leftovers for up to 4 days; freezing is not recommended because the potatoes can become mealy. Pinto beans can be swapped for black beans.