INGREDIENTS

For the potatoes

• Organic potatoes - 1kg 
• Organic chillies - 2 
• Organic red bell pepper, diced - 1 
• Olive oil - drizzle 
• Salt - 1 tsp 
• Smoked paprika powder - 1 tsp 
• Garlic powder - 1/2 tsp 
• Cumin powder - 1/4tsp 
• Organic chili powder - 1/4tsp 
• Coriander powder - 1/4 tsp

The rest of the Hash

• Organic cowpeas, cooked - 250g
• Fresh organic chili - 1 
• Fresh organic coriander - handful

METHOD

1. Preheat your oven to 425 degrees F.
2. Prep your veggies - cut the potatoes into halves or quarters, depending on how big they are. Remove the seeds and ribs from the jalapeno and bell pepper; mince the jalapeno into tiny pieces, and dice the bell pepper into medium pieces.
3. OPTIONAL STEP - soak the potatoes for a half hour in water to help remove excess starch; then remove water and dry with a paper towel. While this will make them slightly more crispy, you could go either way and still have a delicious hash.
4. In a bowl, combine chopped potatoes, jalapeno, and bell pepper. Drizzle everything with a generous portion of olive oil, and add in salt and spices. Mix well until everything is evenly coated.
5. In a casserole pan or roaster, add in vegetables. Roast in the oven for 50-60 minutes, or until potatoes are browned.
6. When done, remove from oven. Add in the black beans while the hash is still hot so they can soften a little.
7. When the hash has cooled slightly, garnish with sprouts, fresh cilantro, and sliced jalapeno (if desired).
8. Serve and enjoy!

Credit: wellandfull