Vegetarian Southwestern Breakfast Hash
A delicious hashbrown dish with peppers, cilantro, onions, black beans, salsa and seasoning,
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.