SOUTHWESTERN BREAKFAST HASH
12 medium size red potatoes
1 c. + 2T. Oil
1 T. cumin
3 jalapenos, seeded and finely diced
3 c. green onions, chopped - RESERVE ? C.
3 Lbs. cherry tomatoes, halved
1 #10 can black beans, drained and rinsed
6 medium avocado, coarsely chopped
Bring potatoes to a boil in a pot of salted water. Cook until knife tender, drain and set aside.
Heat ? oil in a large saucepan over medium high heat. Add cumin and cook until fragrant, about 30 seconds. Add potatoes and cook, stirring occasionally until golden. Transfer to a hotel pan and set aside.
Heat remaining oil over medium high heat. Cook jalapenos, green onions, tomatoes, and beans stirring until tomatoes begin to break down. Add potatoes and cook until heated through. Remove pan from heat and gently stir in avocado. Season with salt and pepper, garnish with reserved green onion.
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