South Of The Border Vegetable Hash |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Quick and easy southwestern veggie hash. Jalepenos or other hot peppers can be added. I have also stirred in chicken or beef sliced as in stir-fry. We love this one. Found online a few years ago, but have modified somewhat. Ingredients:
3 large yukon gold potatoes (about 1 1/2 pounds), cut into 3/4-inch chunks |
2 tablespoons olive oil |
1 large onion, cut into 1/4-inch dice |
1 medium red pepper, cut into 1/4-inch wide strips |
1 small can green chiles, drained |
3 garlic cloves, crushed with garlic press |
2 teaspoons ground cumin |
3/4 teaspoon salt |
1 can (15 to 19 ounces) red kidney or black beans, rinsed and drained |
2 tablespoons chopped fresh cilantro leaves |
sour cream, lime wedges, salsa, and corn tortillas or tortilla chips (to serve wtih) |
Directions:
1. In 3-quart saucepan, place potato chunks and enough water to cover; heat to boiling over high heat.
2. Reduce heat to low; cover and simmer about 5 minutes or until potatoes are almost tender; drain well.
3. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot.
4. Add onion, pepper, chiles, garlic, cumin, and salt, and cook 10 minutes. Add drained potatoes, and cook 5 minutes longer or until vegetables are lightly browned.
5. Stir in beans, and cook 2 minutes longer or until heated through. Sprinkle with chopped cilantro.
6. Serve vegetable hash with sour cream, lime wedges, salsa, and corn tortillas or tortilla chips if you like.
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