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Morning brunch skillet

Skip the regular eggs and bacon and put together this hearty skillet made with potatoes, black beans, spinach, and mushrooms. 



  • 2lb mini potatoes, cooked and smashed
  • 1 tablespoon olive oil
  • 1 teaspoon butter
  • 1/2 cup black beans, drained and rinsed
  • 3 cups baby spinach
  • 2 bell peppers, small diced
  • 1 jalapeño, diced
  • 1 sweet onion, diced
  • 1 1/2 cup mixed mushrooms
  • 1/2 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 tablespoon worschestirshire sauce
  • 2 tablespoons ketchup/brown sauce
  • 1 teaspoon fresh thyme


  1. In a larger skillet add one tablespoon of olive oil and saute the mushrooms until golden and set aside. 
  2. Add another tablespoon of oil and add the butter and crisp up the smashed potatoes. 
  3. Add the onions, pepper, and garlic and saute till soft. 
  4. Add spinach and cover with a lid until it wilts. Then fold in the black beans and cooked mushrooms.
  5. Add the spices and sauces and mix well.
  6. Portion and serve with a poached egg on top and some crusty bread. Enjoy! 

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