Southwestern Hash (Ellie Krieger)
| Prep Time: 10 min | Serves: 4 |
| Cooking Time: 20 min | Yield: 1 1/4 cup hash |
"The Food You Crave", p. 30
Ingredients
- 4 cups Diced Potatoes W/ Onion
- 4 tsp Olive Oil
- 1 medium Onion, Sweet
- 1 medium raw Green-bell Pepper
- 3 Garlic Clove
- 1/4 tsp Ground Cumin
- 1/2 tsp Oregano, Dried
- 1 tsp Spices, Chili Powder
- 14 oz Peeled Tomatoes In Juice, Diced, No Salt Added
- 14 oz Black Beans (no Salt Added)
Directions
Place the potatoes in a large non-stick skillet. Cover with water, bring to a boil and cook until the potatoes are tender, about 8 minutes. Drain and set potatoes aside.
Dry the skillet with a paper towel. Add the oil and heat over a medium-high heat. Add the onions and peppers and cook until vegetables have softened, about 6 minutes. Stir in the potatoes, garlic, cumin, oregano, and chili powder. Add the tomatoes and beans and simmer for 5 minutes or until heated through. Season with salt and pepper. Stir in cilantro.
Transfer the hash onto serving plates. With the heat off, wipe out the pan again. Spray it with cooking spray, turn heat on to medium-low and cook the eggs. Put an egg white on top of each mound of hash. Serve with hot sauce.