HASH BROWN BREAKFAST BOWL

Ingredients

• 4 pcs Red potatoes
• 1/2 pcs Red onion
• 2 pinch Sea salt
• 1 pinch Black pepper, ground
• 1 tsp Sweet red paprika powder
• 1/2 tsp Hot sauce
• 1 pcs Avocado, diced
• 1 pcs Sliced tomato
• 240 ml Arugula, raw
• 1 tsp Balsamic vinegar
• 2 sprig Parsley, fresh
• 350 ml Black beans, canned, drained, MRSJP

Method

1. In a large ceramic or lined skillet, add the finely diced red onion and sauté over medium heat until they begin to soften, approximately 4 to 5 minutes Do not add water or broth to prevent the red onions from sticking. Watch them closely, when they start to stick, immediately add the refrigerated boiled potatoes to the skillet and gently mix the sautéed onions in with the potatoes.
2. Sprinkle the potatoes with sea salt, pepper, and sweet paprika.
3. With the back of a spatula or wood spoon, press the potatoes down to ensure that the potato mixture is in contact with the bottom of the pan. This is how you will get your nice crispy bits.
4. Cook undisturbed for 2 minutes. Flip over the potatoes in sections, then sprinkle this side with sea salt, pepper, and sweet paprika. And again, press the potatoes down firmly with a wooden spoon or spatula. Some potatoes will break open and that is fine, just don’t smash them all open too much.
5. Again, cook the potatoes undisturbed for 2 minutes. Then again, with a thin edged spatula, flip over the potatoes in sections. You should see that the potatoes are browning nicely and developing a crust. It’s OK if the crust breaks away from the potatoes, just push the broken bits of crust back into the potato mixture.
6. Repeat this same process two more times. Season as needed.
7. Once the entire potato mixture has been heated through thoroughly and has multiple layers of browned crusts throughout the mixture, it is ready to serve.
8. Create your hash brown bowl. Fist add hash brown potatoes drizzled with hot sauce. Then add the avocado chunks, followed by tomato slices and a handful of baby arugula with with a splash of balsamic vinegar. Then lastly add your black beans (with a squeeze of lime is optional). Sprinkle some fresh parsley across the entire dish.
9. Enjoy!