Southwest Hash
I love making a meal that works for breakfast, lunch or dinner. A potato hash is a great base for a multifunctional meal! The key to this dish is getting the potatoes perfectly crispy and then amping 'em up with hearty beans and spicy tomatoes. I hope you enjoy this quick dish any time of your day!
Southwest Hash
1/2 package pre-shredded potatoes
1 small onion (chopped)
2 small jalapeños (chopped)
3/4 can fire roasted diced tomatoes (drain excess liquid)
1 can black beans (drained, rinsed)
salt
fresh ground black pepper
2 tsp smoked paprika
fresh guacamole (optional)
1. In a large skillet add a generous amount of canola oil and heat to medium. Spread potatoes in an even layer. Let cook until they are beginning to brown (about 5 minutes).
2. Flip potatoes, cook until they begin to brown. Add chopped onions and jalapeños and cook, stirring until everything is a nice brown.
3. Add salt, pepper and paprika. Stir to coat and cook for 1 minute.
4. Add beans and tomatoes. Cook for another 5 minutes, stirring occasionally.
5. Serve with hot sauce and guacamole!
Southwest Hash
1/2 package pre-shredded potatoes
1 small onion (chopped)
2 small jalapeños (chopped)
3/4 can fire roasted diced tomatoes (drain excess liquid)
1 can black beans (drained, rinsed)
salt
fresh ground black pepper
2 tsp smoked paprika
fresh guacamole (optional)
1. In a large skillet add a generous amount of canola oil and heat to medium. Spread potatoes in an even layer. Let cook until they are beginning to brown (about 5 minutes).
2. Flip potatoes, cook until they begin to brown. Add chopped onions and jalapeños and cook, stirring until everything is a nice brown.
3. Add salt, pepper and paprika. Stir to coat and cook for 1 minute.
4. Add beans and tomatoes. Cook for another 5 minutes, stirring occasionally.
5. Serve with hot sauce and guacamole!
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