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Southwestern Breakfast Hash

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2 medium red potatoes, scrubbed and cut into 1-inch pieces

3 tablespoons canola oil

1/2 teaspoon ground cumin

1 jalapeno, seeded and finely diced

3 scallions, cut into 1/4-inch slices (reserve 1 for garnish)

8 ounces cherry tomatoes, halved

1 can (15 ounces) black beans, drained and rinsed

2 teaspoons nutritional yeast seasoning

1 package (8 ounces) plain, pasteurized organic tempeh, crumbled

1 medium avocado, coarsely chopped

Coarse salt and freshly ground black pepper

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