Southwestern Scrambled Egg & Black Bean Hash Bowl
Scrambled eggs with cumin black beans, crispy potatoes, salsa verde and cilantro.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Makes
- 4 bowls
Roasting the potatoes while you warm the beans and scramble the eggs means everything is ready together. Salsa verde adds tang and a little heat without much effort.
Why this recipe works
Smoked paprika on the potatoes gives a chorizo-like flavor without meat. Gentle heat keeps the eggs fluffy.
Ingredient notes
Jarred salsa verde (tomatillo salsa) varies in heat.
Common mistakes
- Scrambling eggs on high heat.
- Overcrowding the potatoes.
What to serve with it
Avocado, hot sauce or warm tortillas.
Meal prep
Potatoes and beans prep ahead; cook eggs fresh.
More bowls like this
Cooking tips
Pull the eggs just before they look fully done. Toss the potatoes halfway through roasting.
Swaps and variations
Use sweet potatoes. Add cooked chorizo for a meat version.
Storing and reheating
Refrigerate potatoes and beans within 2 hours for up to 4 days. Eggs are best fresh.
Recipe
Southwestern Scrambled Egg & Black Bean Hash Bowl
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Makes
- 4 bowls
Ingredients
You’ll need: rimmed sheet pan; nonstick skillet; small saucepan
Method
-
Heat the oven to 425°F (220°C). Toss the potatoes with the olive oil, smoked paprika and 1/2 teaspoon salt and roast 25 to 30 minutes, until crisp.
-
Warm the black beans with the cumin and 2 tablespoons water in a small saucepan 5 minutes.
-
Whisk the eggs with the remaining salt. Melt the butter in a nonstick skillet over medium-low heat and cook the eggs, stirring gently, 4 to 5 minutes until just set with no liquid egg (160°F / 71°C).
-
Divide potatoes, beans and eggs among 4 bowls and top with salsa verde and cilantro.
Questions
How much protein is there?
About 22 to 25 grams per bowl from eggs and beans (an estimate).
Can I use frozen hash browns?
Yes, cook according to the package.
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