3 min Read

Hash in a Dash

skillet with potato and black bean hash and scoops of guacamole

If you love a savoury breakfast, this super-easy, super-cheap hash recipe is for you! The potatoes and black beans are simmered in spicy (can sub for mild to accommodate younger palates) salsa—a simple hack for adding a ton of flavour and tomatoey goodness in one go. Top the whole shebang with a dollop of quick guacamole and cilantro for a hearty, spicy, zesty morning meal. Have leftovers? Now you have lunch!

Serves | 4 | Total time | 20 minutes | Total cost | Under $10

For the hash

1 tablespoon light oil, such as canola or vegetable
1 russet potato, scrubbed clean (no need to peel) and chopped into ½-inch cubes (see Quick Tip)
1 yellow onion, chopped ½ cup spicy salsa (sub mild or medium if preferred)
¼–½ cup water
1 can (19 ounces) black beans, drained and rinsed (about 2 cups)
¼–1 teaspoon salt

For the toppings

2 avocados, peeled and pitted
2 tablespoons lime juice (about 1 lime)
¼ teaspoon salt
1 handful fresh cilantro, roughly chopped, for garnish


In a large lidded skillet or non-stick frying pan, heat the oil over medium-high heat. When hot, add the potatoes and onions and sauté for about 5 minutes, until they begin to brown. The potatoes may stick to the pan a bit, so just let them cook, and as they brown they should easily release from the pan with a gentle push. Add the salsa and ¼ cup water, then cover. Continue to cook for about 5 minutes, until the potatoes are fork-tender. You may need to add up to ¼ cup more water if the potatoes start to dry out too much.

Add the beans and heat through, another 3–5 minutes. Add salt to taste (this will vary depending on the salsa used). Remove from the heat.

In a small bowl, mash the avocados with the lime juice and salt.4. Serve the hash with a large dollop of the mashed avocados and garnish with cilantro.

Quick tip:

For a variation, try subbing the russet potato with sweet potato.

Make ahead:

The hash can be made ahead of time, cooled, and then stored in the fridge in an airtight container for up to 2 days. Gently reheat in a skillet or in the microwave and then add the fresh toppings.

Excerpted from Fast Easy Cheap Vegan: 101 Recipes You Can Make in 30 Minutes or Less, for $10 or Less, and with 10 Ingredients or Less! by Sam Turnbull. Book and Photography Copyright © 2021 Samantha Turnbull. Published by Appetite by Random House, a division of Penguin Random House Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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