Beans, squash, and corn are known as the “three sisters” and are a key part of the diet of centenarians in the region of Nicoya, Costa Rica. These breakfast bowls draw on those reliable sisters with a nod to the Costa Rican dish gallo pinto, a mixture of rice and beans, spiked with cilantro, often eaten alongside scrambled eggs. We’ve topped these bowls with a fried egg instead, but the choice is yours.
Leftover magic
This is a great dish to make use of leftover rice. You can also cook rice the night before and refrigerate it to save you time in the morning.
If you have leftovers of the combined three sisters hash, you can refrigerate in a sealed container. Reheat it in a skillet on low-medium heat with a drop of water and stir frequently until warmed through. Use up leftovers within two days.
Smoky flavour
For extra grilled flavour, use a fresh ear of corn and grill it on a ridged griddle pan. Cut the kernels off with a sharp knife and add to your hash.
