Breakfast is served! A breakfast hash that embraces West African flavors is a breakfast hash you need in your life. On days when toast and cereal won't do, a solid breakfast is what you need. This breakfast hash is simple to make, sweet, spicy and full of flavor thanks to Ekaterra Country Onion powder and Native All Purpose spice mix that bring a touch of West Africa to your breakfast table.
Note: You can use Ekaterra spices on anything, we just happen to prefer using them on plants.
West African Breakfast Hash
This hash brings West African flavor to a hearty breakfast dish. It's versatile, serves up sweet, spicy and crunchy and so much more.
2 medium potatoes
1 ripe plantain
1 cup button mushrooms (cremini or baby bella)
1 cup cooked black beans
¼ medium onion
¼ each green, red, yellow and orange bell pepper
1 small habanero pepper (sub jalapeño pepper)
2 tbsp avadcado oil (or neutral oil)
1 tbsp Ekaterra Native All Purpose mix
½ tsp Ekaterra Country Onion Powder
Salt, to taste
Oil, for frying plantain
Small bunch fresh basil leaves
Peel and dice the plantain. Place the plantain in a blow, salt lightly and fry on medium heat until golden brown. Remove them from the pan and set aside on a paper towel
Peel and dice the potatoes. Boil the potatoes in a pan until tender (about 10 minutes) when poked with a fork. Avoid over boiling. Strain the potatoes and set aside
Dice the onions, peppers and mushrooms and chop basil leaves
Heat the oil In a large skillet, then add in the potatoes and sauté until crispy. Add in the diced onions and stir for 1 - 2 minutes. Add in all the peppers, sauté for another 2 minutes and then add in the mushrooms, black beans and spices. Continue to sauté all the ingredients for another 2 - 3 minutes.
Add the chopped basil leaves and give a final stir through. Remove from the heat and serve
Feel free make this recipe your own and chop and add other vegetables to dish.