Huevos With Black Bean Hash Browns

Some folks are all about tacos, burritos and nachos for Cinco de Mayo. You know, the usual (delicious) fare.

I say make an entire day of it and start Cinco de Mayo-ing in the morning!!

Huevos With Black Bean Hash Browns

I am sure you’re thinking Huevos Rancheros! I eat that in the morning all the time! Or, some of the time. Or, occasionally when I go out for breakfast. I take that and raise you some spicy black bean hash browns. This will change your life and give regular old huevos rancheros a run for it’s money.

(by the way Kerby Lane Cafe in Austin, TX takes this whole Mexican-in-the-morning thing seriously. You can order–and I have–their famous Kerby Queso and chips for breakfast!! Well…I ordered them as an appetizer to my pancakes. Priorities!!
And I only mention this because it was life changing and delicious and I thought if you’re ever in Austin you should consider the option.)


Huevos With Black Bean Hash Browns

Prep Time: 40 minutes

Total Time: 40 minutes

Yield: Serves 6

Calories per serving: 205

Fat per serving: 6.5 g, 2 g sat fat

Huevos With Black Bean Hash Browns

My take on huevos rancheros! Serve topped with greens, salsa, avacado, cilantro and crumbled queso blanco.


  • 3 cups frozen hash browns, thawed
  • 1 cup canned black beans, rinsed
  • ¾ tsp each ground cumin and dried oregano
  • ½ tsp each chili powder and kosher salt
  • ½ cup finely chopped onion
  • 1 small jalapeño, seeds discarded, finely chopped
  • 1 egg, beaten
  • Cooking spray
  • 6 fried eggs


  1. Pulse hash browns and black beans in food processor until mixed but chunky (about 10 pulses). Combine with cumin, oregano, chili powder, salt, onion, jalapeño and egg. Form mixture into 6 ½-inch-thick patties and spray each side generously with cooking spray.
  2. Heat a griddle or large nonstick skillet over medium heat and cook patties about 5 min on each side (if using a skillet, work in batches). Keep on a baking sheet in a warm oven until ready to serve.
  3. Serve hash browns with fried eggs and desired toppings.
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Recipe by Tara Bench
Original published in Ladies’ Home Journal April 2011
Photography Yunhee Kim
Food Styling Paul Grimes
Prop Styling Michelle Wong


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