By: Chef Laura Bonicelli
Mexican Skillet Black Bean Hash with Eggs cooks on your stovetop and can be served right out of the skillet on your table. You can make it as spicy as you like, depending on the salsa you use in the mix. Buy your ingredients at your favorite Farmers Market!
About Mexican Skillet Black Bean Hash
Every fall, I make salsa. We grow most of the peppers, tomatoes, and tomatillos, and I dedicate a day to cooking and canning. Salsa (translates to “sauce” in Spanish) is great to have on hand. You can add heat and complexity quickly to any dish. Serve my Mexican Skillet Black Bean Hash with Eggs with additional salsa or a side of your favorite hot sauce.
Cooking the eggs without scorching the bottom is the challenge. The best way to do that is to cover the pan at the end of cooking. The steam from the hash will finish cooking the eggs. Per the directions, the yolks will still be runny – leave the lid on a minute or two longer if you want your eggs cooked thoroughly. Mexican Skillet Black Bean Hash with Eggs is a wonderful family meal – I hope you enjoy it!
Step by Step Instructions
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