South of the Border Vegetable Hash
From sparow64 16 years ago
Ingredients
- 3 large yukon gold potatoes (about 1 1/2 pounds), cut into 3/4-inch chunks shopping list
- 2 tablespoons olive oil shopping list
- 1 large onion, cut into 1/4-inch dice shopping list
- 1 medium red pepper, cut into 1/4-inch wide strips shopping list
- 1 small can green chiles, drained shopping list
- 3 garlic cloves, crushed with garlic press shopping list
- 2 teaspoons ground cumin shopping list
- 3/4 teaspoon salt shopping list
- 1 can (15 to 19 ounces) red kidney or black beans, rinsed and drained shopping list
- 2 tablespoons chopped fresh cilantro leaves shopping list
- sour cream, lime wedges, salsa, and corn tortillas or tortilla chips (to serve wtih) shopping list
How to make it
- In 3-quart saucepan, place potato chunks and enough water to cover; heat to boiling over high heat.
- Reduce heat to low; cover and simmer about 5 minutes or until potatoes are almost tender; drain well.
- Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot.
- 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.
- Stir in beans, and cook 2 minutes longer or until heated through. Sprinkle with chopped cilantro.
- Serve vegetable hash with sour cream, lime wedges, salsa, and corn tortillas or tortilla chips if you like.
The Rating
Reviewed by 3 people-
I love all of these vegetables!! This sounds wonderful. You get my 5!
Ferri
cookinggood
in Leesburg loved it
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Love it.
jenniferbyrdez
in kenner loved it
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Decadence in a dish. Thanks for another GREAT recipe.
chefmeow
in Garland loved it
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