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!