Black Bean and Sweet Potato Breakfast Hash | One Arab Vegan

For the sweet potato hash
1. In a medium skillet or frying pan, sauté the onions on medium heat for about 2-3 minutes until softened, stirring occasionally.
2. Add in the diced potatoes and season well with sea salt and pepper, stirring through. Allow to cook for 8-10 minutes adding water or vegetable stock as needed so that the pan doesn't dry out. Stir in the crushed garlic.
3. Once tender, turn off the heat, cover and set aside.

For the saucy beans
1. In a small saucepan, combine the chopped tomatoes, water, tomato paste and spices. Stir until well combined before adding in the black beans.
2. Bring to a boil and allow to simmer until heated through.
3. Taste and adjust seasonings as needed, then set aside.

For the cashew hollandaise
Combine all ingredients in a blender and blend until smooth, adding in additional water as needed to thin out. Taste and adjust seasonings.

To serve
Assemble your hash with a layer of toast, followed by fresh greens, sweet potato hash, saucy beans and a drizzle of cashew hollandaise on top. Garnish with fresh herbs or sprouts and dig in!