Recipe

South Of The Border Vegetable Hash Recipe

	Sparow64 / All my dishes 6 months, 3 weeks ago Quick and easy southwestern veggie hash. Jalepenos or other hot peppers can be added. I have also stirred in chicken or beef sliced as in stir-fry. We love this one. Found online a few years ago, but have modified somewhat. Prep:25m Cook:20m Servings:4	Sparow64
	veggiehash southwestern easy quick versatile

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Ingredients

3 large Yukon Gold potatoes (about 1 1/2 pounds), cut into 3/4-inch chunks

2 tablespoons olive oil

1 large onion, cut into 1/4-inch dice

1 medium red pepper, cut into 1/4-inch wide strips

1 small can green chiles, drained

3 garlic cloves, crushed with garlic press

2 teaspoons ground cumin

3/4 teaspoon salt

1 can (15 to 19 ounces) red kidney or black beans, rinsed and drained

2 tablespoons chopped fresh cilantro leaves

Sour cream, lime wedges, salsa, and corn tortillas or tortilla chips (to serve wtih)

Directions

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.

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