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Black Bean Hash

October 27, 2010

Although I don’t really watch Food Network anymore, there is one chef who I still enjoy. Ellie Krieger often cooks healthy and vegetarian meals on her show. This particular meal is a favorite that I have been cooking for several years. I adjusted the recipe over time to mimic the items we tend to keep on hand, as well as I tend to like veggies slightly undercooked and crunchy. I also found that although Krieger’s use of cumin was fine, it wasn’t totally necessary. Below is my translation of the recipe, with my own adjustments. The original can be found here.

Black Bean Hash


  • 5 small red potatoes, cut into 1/2-inch cubes
  • 3 cups of veggie broth
  • 2 tablespoon olive oil
  • 1 cup of  diced onion
  • 1 green pepper, chopped
  • 4 cloves garlic, pressed
  • 2 tb hot sauce
  • 1 tb chili powder
  • 1 can of whole peeled tomatoes
  • 1 can black beans
  • salt and pepper
  • 4 eggs (optional, remove for vegan recipe)




  1. Drop the potatoes in a skillet, cover the bottom of the pan with the veggie broth. Let simmer to cook over medium heat, 8-12 minutes. Once cooked, set aside the potatoes in a bowl.
  2. Heat the oil and heat over a medium heat. Stir in onions, green peppers and garlic, about 3 minutes.
  3. Meanwhile, drain the black beans and whole peeled tomatoes, combine with hot sauce and chili powder in a bowl.
  4. Stir into the pepper mixture the potatoes and the tomatoes/ beans and cook for 3 minutes or until heated through. Season with salt and pepper.
  5. Meanwhile, fry an egg in a separate pan (optional), and serve in a bowl on top of the hash. Add more hot sauce for taste.


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