Breakfast/Brunch Side Dish

Potato, Black Bean, & Swiss Chard Hash

  • Ready Time: 30min
    1 Review
  • Prep Time: 15min
    Cook Time: 15min
  • Potato Type: Russet
  • Serves: 4
    Prep Method: Pan Fried
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Recipe by: Beard & Bonnett

This recipe is courtesy of Beard & Bonnet.

Why we love it: This recipe is a colorful and tasty concoction of potatoes, veggies and spices. We love the flavors of this dish, but even more so, we love that it’s jam-packed with vitamins and minerals.


  • 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

Prep Time: 15min | Cook Time: 15min

  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


Vitamin C84%

1 Review

Dianne 4 years ago

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

Dianne 4 years ago

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

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