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Potato, Black Bean, & Swiss Chard Hash

This recipe is courtesy of Beard & Bonnet.

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Potato Type: Russet
Cuisine: American
Prep Method: Pan Fried


Breakfast/BrunchSide Dish

Prep Time

15 Mins

Cook Time

15 Mins


Serves 4


This recipe is courtesy of Beard & Bonnet.


  • 2 large russet potato, scrubbed and cut into a very small dice
  • 2 tablespoons Earth Balance, Olive oil, or Ghee
  • 1/4 cup white onion or 2 small shallots, thinly sliced
  • 2 cups cooked black beans or 1 can rinsed and drained
  • 1 bunch of Swiss chard, sliced into thin ribbons and thick stems diced
  • 1 – 2 teaspoons cumin
  • 1 teaspoon sweet paprika
  • Generous pinch of kosher salt
  • Black Pepper


  1. Place the olive oil in a heavy bottomed skillet over medium-high heat. Add the potatoes and a generous pinch of kosher salt, toss well to coat. Cover the skillet with a tight fitting lid and cook for 7-9 minutes, tossing or flipping occasionally to ensure that all sides of the potatoes are browning and getting crisp.
  2. Add the onions and Swiss chard stems to the skillet and cook for an additional 2-3 minutes until softened. Add the black beans to the skillet and mix well; gently arrange into a single layer in the pan. Leave to cook for 2-3 minutes, flipping once or twice, to ensure that the beans are heated through and getting crisp.
  3. Add the ribbons of Swiss chard and cook briefly until it wilts slightly. Remove from the heat and sprinkle in the spices, black pepper, and additional salt to taste. Serve immediately

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we are not fans of Swiss chard, substituted spinach , really easy with canned beans



we are not fans of Swiss chard, substituted spinach , really easy with canned beans

Recipe By: Beard & Bonnet


Nutrition Facts Per Serving







Vitamin C










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