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Southwestern Hash

If you can't find Mexicali mix - combine 1 tsp. cilantro, 1/2 tsp. onion powder, 1 tsp. cumin, 1/2 tsp. garlic powder, 1 tsp. paprika, 1 tsp. oregano, 1 tsp. thyme

Ingredients
 

  • 2 cups red potatoes peeled and cut into bite size pieces, or 2 cups hash browns
  • 1 green bell pepper diced
  • 1 jalapeno seeded (if you want a little extra heat - leave in the seeds and ribs)
  • 1 to mato diced and placed on paper towel to remove excess moisture
  • 1 onion diced
  • 1 can black beans rinsed and drained
  • 1/2 cup corn drained
  • 2 tablespoon of Mexicali mix or combination of 2 teaspoons of cumin, Mexican oregano and cayenne
  • Shredded cheddar cheese for garnish Optional
  • Handful of cilantro for garnish Optional
  • Sour cream Optional
  • Olive oil

Instructions

  • Pour olive oil into skillet. Turn heat on medium high. Add in the red potatoes or hash browns. Cook for about 6-8 minutes until they start to get tender and slightly crispy.
  • Add in the bell pepper, jalapeno, and onion. Reduce heat to medium. Cook for 5-7 minutes until the onions start to look translucent. (You may need to add in more olive oil if the vegetables are not coated enough- so they won't burn).
  • Add in the Mexicali mix, tomato, black beans, and corn. Reduce heat to low/medium to keep all vegetables from overcooking but still allowing the tomatoes, beans and corn to cook for 3-4 minutes.
  • Ladle into a bowl and garnish with some cheddar cheese, cilantro, and a dollop of sour cream

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