Southwestern Hash

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings (serving size: 1 1/4 cup of hash and 1 egg)
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 pound small red potatoes, cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 small onion, diced (about 1 cup)
  • 1 green pepper, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon ancho chili powder or other chili powder
  • 3 medium tomatoes, diced (about 2 1/2 cups)
  • 1 can no-salt-added black beans, drained and rinsed
  • Salt and freshly ground black pepper
  • 1/3 cup chopped fresh cilantro leaves
  • 4 eggs
  • Hot pepper sauce, for serving
Directions
  • Place the potatoes in a large non-stick skillet. Cover with water, bring to a boil and cook until the potatoes are tender, about 8 minutes. Drain and set potatoes aside.

  • Dry the skillet with a paper towel. Add the oil and heat over a medium-high heat. Add the onions and peppers and cook until vegetables have softened, about 6 minutes. Stir in the potatoes, garlic, cumin, oregano, and chili powder. Add the tomatoes and beans and simmer for 5 minutes or until heated through. Season with salt and pepper. Stir in cilantro.

  • Transfer the hash onto serving plates. With the heat off, wipe out the pan again. Spray it with cooking spray, turn heat on to medium-low and cook the eggs, sunny-side up, or over-easy. Put an egg on top of each mound of hash. Serve with hot sauce.

Recipe Analysis Note: Recipe Analysis Note: Ingredients without discrete measurements such as "Salt, to taste" or "Ice cream, optional" are omitted from analysis. This is because amounts can be highly variable and difficult to determine.


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    This recipe is featured in:

    Healthy Weeknight Dinners