I’m always looking for breakfast ideas that I can make ahead of time. This Vegetarian southwestern breakfast hash is great for that very reason. Make it ahead and reheat it whenever you’d like. This is a go to for me when I have to work days at the hospital. This hash is packed full of flavor and super filling. It’s a great way to start your day.
Tips For Making The Hash
Potatoes
I am a fan of using frozen potatoes because they are quick.
If you would like to use fresh potatoes I would recommend using russet potatoes. They are heartier and hold up well. It will be 3 potatoes. Peel them first and then shred them. Put them in cold water when you are done to let them soak. This will remove the extra starch on the potatoes. Finally when your done soaking them you want to dry them off really well so they will fry up nicely.
Fry up your potatoes separately so they don’t get mushy with the rest of the hash. The key to great hashbrowns is being patient and letting them get a nice crust on them before you flip them over.
Vegetables
Once the hash browns are nice and crisp set them aside, add more butter or oil to your pan and then add in our sliced onions and peppers. If you like it on the spicer side you can leave the seeds of your jalapeno in. Not a fan of spice, I would remove the jalapeno seeds and also omit the cayenne powder.
When the veggies are sauteed you can then add in the drained beans and seasoning.
Finally add in your salsa and chopped cilantro.
Vegetarian Southwestern Breakfast Hash goes great by itself or for some added flare add in an over easy egg or some avocado!
Vegetarian Southwestern Breakfast Hash
Ingredients
- 16 0z Frozen Shredded Hash browns Or 3 Russet Potatoes.
- 1/2 Yellow Onion sliced
- 1 Green Bell Pepper sliced
- 1 jalapeno minced
- 1/2 cup Cilantro chopped
- 16 oz Canned or cooked black beans rinsed and strained
- 1 Tbsp Cumin Powder
- 1 Tsp Cayenne Pepper
- 1 Cup Tomatillo Salsa I like Frontera
- 1 Tsp Salt and Pepper
- 2 Tbsp Olive Oil
- 2 Tbsp Butter Substitute I like Earth Balance
Instructions
- In a large nonstick pan, heat butter over medium heat.
- Add in hash browns and cook till crisp. (I recommend moving them as little a possible to create a crust.) When they are finished remove from pan and set aside.
- Add in oil.
- Add in yellow onion, and peppers. Saute for 5 minutes or until soft.
- Mix in drained black beans.
- Add in seasonings, salt and pepper.
- Mix in hash browns.
- Finally add in salsa and chopped cilantro.
- Mix well and Serve Warm.