Years ago I discovered Dr. Praeger’s Southwest Hash Browns and became instantly obsessed. They were soft in the middle, crisp on the outside, and so flavorful with just a hint of heat. I say “were” because they’ve since disappeared from grocery stores’ freezer cases breaking my little potato-loving heart. I played around with making my own *exactly* like Dr. Praeger’s but kept coming back to it being just a little too much work for my liking so, instead of hash browns, I opted for a hash. My hash vibes of the OG but comes together so much easier and quicker, and it has added protein thanks to the addition of black beans. Give this hearty and healthy breakfast a try for yourself and let me know what you think! (Also let me know if you find Dr. Praeger’s Southwest Hash Browns anywhere, mkay?)
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Vegan Southwest Hash
Ingredients
- 1/4 cup oil
- 4-6 yellow or Yukon Gold potatoes (4 cups worth once finely diced)
- 1 red bell pepper
- 1/2 of an onion
- 3/4 teaspoon salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/2 of a can of black beans, drained and rinsed
- 1, 4-ounce can Hatch chopped or diced mild green chiles
Directions
- Using a knife, slice the potatoes into 1/4 inch thick slices. Using a food dicer/vegetable chopper with the small dice blade installed, finely dice the slices of potatoes. If you do not have a food dicer/vegetable chopper, use your knife to finely dice the potato slices. In a large skillet over low-medium heat, heat up the oil then add in the potatoes and cook, stirring occasionally, for 20 minutes. While the potatoes are cooking, be sure to also finely dice the red bell pepper and half of an onion, set both aside.
- After the potatoes have cooked for 20 minutes, add in the red bell pepper and half of an onion you finely diced earlier. Also add in the spices. Give everything a good stir and then continue to cook for 10 additional minutes. While everything continues to cook, drain and rinse the half of a can of black beans and drain the can of green chiles. Using a pull chop device or a knife, chop up the black beans and green chiles ever so slightly, set this mixture aside.
- After 10 minutes, add in the black beans and green chiles and stir once more to combine. Serve up all on its own or alongside some tofu scramble, toast, or inside a burrito! Southwest Hash will keep in an airtight container in the fridge for up to a week.
Compassion is the Secret Ingredient 