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Southwestern Veggie Hash
A hearty vegetarian hash built on a base of tender Yukon Gold potatoes, sweet red bell peppers, and onions. Earthy cumin and garlic bring deep flavor to the skillet, while kidney beans add a satisfying boost of plant-based protein. It makes an excellent weekend brunch or a quick weeknight dinner when you need something comforting and fast. Fresh cilantro brightens the rich, pan-crisped vegetables for a perfectly balanced bite.
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 the water to a boil over high heat, then lower the temperature to a simmer. Cover the pan and cook for about 5 minutes until the potatoes are mostly tender, then drain them thoroughly.
- 2Warm two tablespoons of olive oil in a large nonstick skillet over medium heat.
- 3Stir the chopped onion, sliced red pepper, crushed garlic, cumin, and three-quarters of a teaspoon of salt into the hot oil. Cook the mixture for 10 minutes, stirring occasionally to prevent burning.
- 4Fold the drained potatoes into the skillet. Continue cooking for another 5 minutes, turning the vegetables occasionally until they develop a light brown crust.
- 5Mix in the drained kidney beans and heat everything together for 2 more minutes.
- 6Remove the skillet from the heat and garnish the hash with fresh chopped cilantro before serving.