I have two really exciting things to share with you all today (well, three, if you count this recipe), so I’ll get right into it: (!!!)
1 // I woke up today to 15,000 of you wonderful humans following Well and Full on Instagram!! (Cue 15,000 more exclamation points!!) I’m seriously blown away by this support and fellowship… you are very literally helping me achieve my dreams!
2 // Secondly, I have officially signed up for HOLISTIC NUTRITION SCHOOL!!! After years of talking about it, I’ve finally done it! I’M SO EXCITED!! I can’t wait to share what I learn with you all here in this space… classes start next week!
Honestly, I’m so excited about both of these things that I don’t think either of them have fully hit me yet, so I’m struggling to find the words to convey my gratitude. All I can say is THANK YOU to this wonderful community for supporting me and encouraging me throughout all the struggles I’ve faced. You all are AMAZING!
Now on to today’s recipe. If you follow me on Nom, you’ll have seen me make this delicious potato hash. (And I call it a hash even though it’s oven-roasted because it’s pretty much the same thing.) This would be delicious as breakfast, or as a side to veggie burgers. I actually made myself a huge vegan salad bowl and just added in a scoopful of this hash (spoiler alert – it was delish). It’s super versatile and super customizable, so you can add in veggies / herbs / spices as much as your heart desires! I hope y’all love it!
- 2 Lbs Fingerling or Baby Potatoes
- 1 Medium Jalapeno, seeded, minced
- 1 Red Bell Pepper, diced
- Drizzle of Extra Virgin Olive Oil
- 1 Tsp Salt
- 1 Tsp Smoked Paprika
- ½ Tsp Garlic Powder
- ¼ Tsp Cumin
- ¼ Tsp Chili Powder
- ¼ Tsp Coriander
- 1 Can Black Beans, rinsed
- Fresh Jalapeños for Garnish (optional)
- Fresh Sprouts
- Fresh Cilantro
- Preheat your oven to 425 degrees F.
- Prep your veggies - cut the potatoes into halves or quarters, depending on how big they are. Remove the seeds and ribs from the jalapeno and bell pepper; mince the jalapeno into tiny pieces, and dice the bell pepper into medium pieces.
- OPTIONAL STEP - soak the potatoes for a half hour in water to help remove excess starch; then remove water and dry with a paper towel. While this will make them slightly more crispy, you could go either way and still have a delicious hash.
- In a bowl, combine chopped potatoes, jalapeno, and bell pepper. Drizzle everything with a generous portion of olive oil, and add in salt and spices. Mix well until everything is evenly coated.
- In a casserole pan or roaster, add in vegetables. Roast in the oven for 50-60 minutes, or until potatoes are browned.
- When done, remove from oven. Add in the black beans while the hash is still hot so they can soften a little.
- When the hash has cooled slightly, garnish with sprouts, fresh cilantro, and sliced jalapeno (if desired).
- Serve and enjoy!
Quote of the Day:
Go confidently in the direction of your dreams! Live the life you’ve imagined.
– Henry David Thoreau