Spicy Potato Hash with Avocado
Ingredients
- 1 1/2 small onions
- 1 clove of garlic
- 2 tsp grapeseed oil (or oil of choice, excluding olive oil)
- 1 red potato and 1 yukon gold potatoes, diced
- 3 heaping cups of chopped vegetables (mushrooms, bell peppers, red onions – or your vegetables of choice)
- 1/3 cup of black beans (optional)
- 1/2 tsp chili powder
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/8 tsp cayenne pepper (or to taste)
- 1 bay leaf
- 1 clove
- 1/2 sprig of rosemary
- 1 jalapeno (optional)
- 1/2 avocado
- 1 green onions
- Salsa to garnish
Instructions
- Preheat oven to 375 degrees.
- Chop onions into cubes and heat in cast iron skillet at low-medium for 3-5 minutes with finely diced garlic and grapeseed oil.
- Chop potatoes into cubes of a consistent size and add to the pan once onions are slightly translucent.
- Add salt and pepper, spices, bay leaf and clove, stir and cover pan. Reduce heat to low and cook for 5 -10 minutes. Stir occasionally and add additional oil or a little water if potatoes are sticking (amount of oil will depend on how well the cast iron skillet is seasoned)
- Once potatoes are golden brown, add vegetables, 1 tbsp of water and rosemary. Cook for another 5-7minutes.
- Transfer cast-iron skillet to the oven and cook for 15 minutes. Check on the mixture after about 5 minutes and stir.
- While hash is in the oven slice avocado and finely chop green onion.
- Remove from oven and garnish with jalapeno, green onion, avocado and salsa.