Scrambled hash with black-eyed beans

Scrambled hash with black-eyed beans

Breakfast: Morning, Noon & Night
Danielle Wood

In some areas of southern USA, it’s a tradition to eat black-eyed beans (called black-eyed peas in the US) in the New Year to bring in good fortune for the coming year. This dish deserves to be eaten more than once a year, but don’t worry if you do – it won’t cancel out your good fortune, I promise!


Quantity Ingredient

For the hash

Quantity Ingredient
200g canned cooked black-eyed beans, drained
olive oil, for frying
1 large potato, peeled and cut into 1 cm cubes
3 eggs
1 tablespoon milk
1/2 teaspoon salt
1/2 teaspoon chilli flakes
2 handfuls coriander, chopped
2 spring onions, thinly sliced
2 tablespoons cheddar, grated

For the tomato salsa

Quantity Ingredient
200g cherry tomatoes, chopped
1/2 red onion, finely chopped
1 chilli, halved, seeds removed and finely chopped
handful mint leaves, roughly chopped
1/2 teaspoon sugar
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
freshly ground black pepper
toast, to serve


  1. Using the back of a fork, mash the black-eyed beans a little in a bowl. This gives an added texture to the dish.
  2. Cook the potato in a frying pan with 1 tablespoon of olive oil and enough water to cover it. Bring to the boil, then turn down the heat and simmer until all the water has evaporated. The potato should be tender and slightly browned with just the oil left in the pan. Stir in the black-eyed beans and let the potato and beans crisp up a little. If you find the mixture is drying out, just add a little bit more oil.
  3. Meanwhile, put the eggs, milk, salt, chilli flakes and 1 handful of chopped coriander into a bowl and whisk together. Tip the egg mixture into the pan over the potatoes and beans, add the spring onions and mix together.
  4. Continue to slowly stir the scramble and cook for about 3 minutes until the eggs are set and then sprinkle with the cheese. Remove from the heat and quickly make the tomato salsa by combining all the ingredients together in a bowl. Top the scramble with the rest of the coriander and serve with toast and the tomato salsa.
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