This recipe came from a kind of food version of the telephone game. On nights where I'm eating something horribly green and full of produce James sometimes makes a hash he altered from an Emeril recipie his mom had. After seeing it a few times and being jealous of his meal, I decided to make a vegetarian version subbing black beans for the meat. My other changes include a sweet potato along with the regular baking potato, another pepper, and some extra spices (since the sausage in the original recipie probably adds most of the flavor to the dish, right?). This makes a lot of servings so I've been eating it with hard boiled eggs (in place of the baked) for lunches. Also the leftovers would make a great bottom level to baked eggs or in a breakfast burrito.
ingredients:
1 16 oz can black beans
1 baking potato
1 sweet potato
1 green pepper
1/2 red pepper
1/2 onion
1tb olive oil
2tbs spicy mustard
cayenne pepper, chili powder, and adobe seasoning to taste (about 1/4 tb of each)
2 eggs (per dish)
preheat oven to 450 degrees
In large skillet (non stick or cast iron would be best) fry chopped onions and pepper in oil until peppers are soft
Stir in black beans and spices
Grate both potatoes and drain as much water as possible before adding to the frying mixture. Stir in mustard.
Pat down with your spatula and cook until bottom starts to brown. Flip sections and repeat until potatoes starts to get crispy.
Spoon serving of hash into oven safe bowl. Crack eggs on top and bake until thoroughly cooked.
I like the black bean substitution for the gamey, leftover corned beef.
ReplyDeleteWell the Emeril recipie has andouille sausage and chicken which seems ok. Corned beef is a mystery to me though, like Bologna. I've never had a meat eater be able to tell me what is in Bologna, and yet..people eat it.
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