All these components kinda have to be made around the same time, so you'll be multi-tasking for this recipe.
You can get the "pico de gallo" and avocado out of the way first.
What you need:
two handfuls of cherry tomatoes - diced
about 2 tbsp of fresh cilantro - chopped
juice of 1 lime
a couple slices of jalepeno (seeds in or out is your call, seeds make it hotter) - finely chopped
the green tops of about 3 scallions - chopped
salt and pepper
Haas avocado
Mix up all the ingredients for the pico - squeeze half the lime juice over the pico.
Then dice up the avocado, place on top of the pico and squeeze the other half of the lime juice over the avocado. This will almost guarantee that your avocado won't brown while it's waiting for you. Mix up the pico and avocado and set it aside.
Cheesy hash browns -
I recommend not going the frozen hash brown route. Instead buy a couple red skin potatoes and slice them as thin as you can. Fry them up in some olive oil until they're golden brown... could take up to 15 mins if you cover the bottom of your frying pan, flipping them every 4-5 mins, to get them golden brown but not burnt. If you'd like, you can finely chop some yellow onion and add that in, too. There is a bit of onion in the other components though, so you can also leave it out. Salt and pepper during the cooking process. (1/2 cup of shredded cheddar or a similar cheese should be added to the hash browns when they come off the heat and go into the serving dish.)
After you start your hash browns, then you can get the "refried" black beans going.
What you need:
One can Organic Black Beans (thoroughly rinsed off)
1/2 cup of water
2 large garlic cloves - finely diced
2 scallions or 1/4 cup of white or yellow onion - chopped
salt and pepper (to taste)
1/4 tsp smoked paprika (smoked is key)
1 tsp cumin
1/4 tsp garlic powder
1/4 tsp onion powder
After you rinse off the black beans, put about 2/3 of the can into a bowl. Put 1/2 cup of water, the remaining 1/3 of a can of beans, garlic, scallions/onion, and seasonings into a sauce pan over medium high heat. While the beans + water mixture is coming to a boil, mash up the 2/3 of the can of beans that you have in the bowl set aside. It's pretty easy to make the beans into a paste. After the bean + water mixture comes to a boil, mix in the bean paste. Reduce the heat to between low and medium and reduce for about 10 mins, stirring every couple minutes. The beans and the hash browns should be ready around the same time. Once the water is reduce by about half, the beans can be put in a serving bowl.
During the last minutes of the potatoes cooking, you can start cooking your eggs. I prefer over-easy with this because the yolk then forms a bit of a sauce. I can't describe to you how to cook an egg over-easy though. You'll have to figure that one out for yourself.
Assembly: Add the cheddar to the hash browns, if you haven't done that yet. Bottom layer will be cheesy hash browns, then add a couple spoonfuls of "re-fried" beans, then the over-easy egg, then top with a couple spoonfuls of the pico de gallo and avocado. (I garnished with a couple pickled jalapenos .. because you can never have too many jalapenos.) Dig in!
