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Crispy Southwestern Veggie Hash
Crispy on the outside and tender on the inside, these golden Yukon potatoes form the base of a deeply satisfying morning meal. Earthy cumin and crushed garlic bring warm, savory notes to the skillet, while sweet red bell peppers and beans round out the pan. It's a fantastic way to start a slow weekend, but it works just as well when you're craving breakfast for dinner. A handful of fresh cilantro cuts through the richness, giving you a fresh, balanced bite.
Equipment
- Saucepan
- Skillet
Ingredients
- 3 large Yukon Gold potatoes (1½ pounds), cut into ¾-inch pieces
- olive oil
- 1 large onion (12 ounces), cut into ¼-inch pieces
- 1 medium red pepper (4 to 6 ounces), cut into ¼-inch-wide strips
- 3 garlic cloves, crushed with press
- 2 teaspoons ground cumin
- salt
- 1 (15- to 19-ounce) can red kidney or black beans, drained and rinsed
- 2 tablespoons chopped fresh cilantro
Instructions
- 1Place the diced potatoes in a saucepan and cover them with water. Bring to a boil over high heat, then lower the temperature to a simmer. Cover and cook for about 5 minutes until the potatoes are mostly tender, then drain thoroughly. Parboiling the potatoes first ensures they're soft inside before they crisp up in the pan.
- 2Warm 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Stir in the chopped onion, sliced red pepper, crushed garlic, 2 teaspoons of ground cumin, and 3/4 teaspoon of salt. Cook for 10 minutes, stirring occasionally so the garlic doesn't burn.
- 3Fold the drained potatoes into the skillet. Continue cooking for another 5 minutes, turning the vegetables occasionally until they develop a light brown crust.
- 4Mix in the drained beans and heat everything together for 2 more minutes. Remove the skillet from the heat and stir in the chopped fresh cilantro.
Notes
- Serving: Top the hash with a dollop of yogurt, fresh lime wedges, salsa, and warm tortillas on the side.
- Swap: You can use black beans instead of kidney beans depending on what's in your pantry.
- Make ahead: Chop the potatoes, onions, and peppers the night before and store them in the fridge to save prep time.
- Storage: Keeps in the fridge for up to 4 days in an airtight container. Reheat in a skillet to bring back the crispy edges.
