November 09, 2014

southwestern hash

Yum
 This is so good!!!  We had it for dinner but it would also be perfect for a breakfast or brunch.  Delicious with a side of buttered toast.

Servings 4-6
Total Time 30 minutes

INGREDIENTS
  • 3 large red potatoes, scrubbed and cut into 1-inch cubes
  • 1/4 cup olive oil
  • 3/4 teaspoon ground cumin
  • 1 jalapeno, seeded and finely diced
  • 5 green onions, chopped reserving some for topping
  • 12 ounces cherry tomatoes, halved
  • 1 1/2 cups cooked black beans (you can also use 1 can, 15 ounces drained and rinsed)
  • 1 package (8 ounces) plain, pasteurized organic tempeh, crumbled
  • 1 avocado, coarsely chopped
  • coarse salt 
  • freshly ground black pepper
  • 4-6 eggs (optional)
INSTRUCTIONS

Bring a large pot of salted water to boil.  Add the potatoes and cook until knife-tender, about 6 minutes (for crispy potatoes skip this step and go to the next... just add a bit of time). Drain and set aside.


In a large skillet heat 2 tablespoons of oil over medium-high heat.  Add cumin and cook until fragrant, about 30 seconds. Add potatoes and cook until golden, 5 to 7 minutes. Transfer to a plate.


Heat remaining oil over medium heat. Cook jalapeno, green onions, tomatoes, beans, and tempeh until tomatoes begin to break down, 5 to 7 minutes.


Add potatoes and cook until heated through. Remove pan from heat and gently stir in avocado. Season with salt and pepper.


Top with reserved green onion and an egg (optional).  Enjoy!!!

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