I love weekend mornings. Especially when we get to sleep in and eat a late breakfast! With a house full of kids and crazy work schedules, this doesn’t happen often. This weekend was such a treat…
One of my favorite things for breakfast is home fries or hash. This recipe is a delicious twist on the traditional version. The red pepper flakes add a touch of heat, the cilantro and lime are refreshing and the pinto beans add a bit. Of protein to balance out the carbs from the potatoes.
My husband added a fried egg and some fresh salsa and it looked amazing!
5 russet potatoes, peeled, diced into 1″ cubes and par boiled
1 onion, diced
1 clove garlic, diced
2 cups cooked pinto beans
3 tbsp butter or olive oil or a little of both
A sprinkle of paprika and a pinch of red pepper flakes
1/4 tsp lime zest
juice of 1/2 a lime
salt & pepper to taste
2 cups of arugula or baby spinach
Jalapeno slices, tomato & cilantro for garnish
Heat frying pan over medium. Add butter or oil and onion. Sauté about 3 minutes.
Add potatoes, beans, garlic, paprika, red pepper flakes. Season with salt & pepper and fry until potatoes are golden brown.
Just before removing from heat, add lime juice and zest.
Arrange 2 cups of arugula (you may sub baby spinach) on a plate, and top with hash. Garnish with cilantro, tomato and jalapeño slices.
