Potato, pepper & black bean breakfast hash
A American breakfast for the galley that copes with rough seas, needs no fridge, about 20 min hands-on.
- Breakfast
- American
- ⏱ 20 min
- 🌊 Sea tolerance 4/5
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Potato720 g (≈ 3.5 potatos) (180 g (≈ 1 potato))
- Onion (brown/yellow)160 g (≈ 1.5 onions) (40 g)
- Bell pepper200 g (≈ 1.5 peppers) (50 g (≈ 0.5 pepper))
- Canned black beans320 g (80 g)
- Smoked paprika4 g (1 g)
- Extra-virgin olive oil40 g (10 g)
Method
- Boil diced potato 6 minutes; drain.
- Fry with onion and pepper until crisp; add beans and paprika to heat through.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
🪶 Light · 🌾 Fibre-rich
- kcal
- 332
- protein
- 10 g
- fat
- 11 g
- carbs
- 52 g
- sugar
- 6 g
- fibre
- 11 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes