Make a hearty breakfast packed with simple ingredients and bursting with nutrition. Potatoes, beans and salsa make an egg brunch exciting on your tongue.
Heat the butter in a large skillet over medium high heat. Swirl to coat the pan.
Add the potatoes and let them cook, stirring occasionally until starting to brown. Add the onion, pepper, and a bit of salt and let cook until soft, about 5 yo 7 minutes longer. If the potatoes haven’t gotten nice and golden yet, just let them work a little longer.
When the potatoes are looking perfect, stir in the tomato paste and cumin and let cook for a minute until everything is rust colored.
Stir in the salsa and let thicken a minute or two. Finally, stir in the beans.
Make 4 little holes in the hash and gently crack and egg placing one in each spot. Allow to cook until whites are set. Immediately remove from heat and sprinkle with cheese.
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