Prep Time:
40
Cook Time:
25
Total Time:
40
This hearty Breakfast Bean Hash combines crispy potatoes, sautéed peppers and onions, cooked High Plains Pinto Beans, smoky paprika, and fried eggs. It is a simple, filling breakfast or brunch skillet that comes together quickly when cooked beans are ready to use.
Ingredients:
1 cup cooked High Plains Pinto Beans
2 cups diced potatoes
½ medium onion, diced
1 bell pepper, diced
2 tablespoons olive oil, divided if needed
1 teaspoon paprika
½ teaspoon garlic powder, optional
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
2–4 fried eggs, for serving
Optional toppings: sliced green onions, cilantro, avocado, salsa, or hot sauce
How-To:
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add diced potatoes and cook, stirring occasionally, until golden and tender, about 12–15 minutes.
Add remaining olive oil if the skillet looks dry.
Stir in onion and bell pepper. Cook for 4–5 minutes, until softened.
Add cooked pinto beans, paprika, garlic powder if using, salt, and black pepper.
Cook for 3–5 minutes, stirring gently, until the beans are heated through and the hash is lightly crisp in spots.
Taste and adjust seasoning.
Fry eggs in a separate skillet to your preferred doneness.
Spoon the bean hash onto plates and top with fried eggs.
Add optional toppings, if desired, and serve warm.
