Southwestern Hash

Treat your family with this southwestern hash that’s made using potatoes and Old El Paso® Green Chiles. A tasty dinner that’s ready in just 25 minutes.

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Servings 4

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ingredients 9
Prep Time 25 min
Total Time 25 min

Ingredients

2: cups diced unpeeled potatoes (3/4 lb.)

1: tablespoon oil

1/2: cup chopped red bell pepper

1/2: cup chopped onion

1: large garlic clove, minced

2: cups frozen fully cooked vegetable protein crumbles (from 12-oz. pkg.)

1: (4.5-oz.) can Old El Paso® Chopped Green Chiles

1/4: teaspoon salt

1/4: cup chopped fresh cilantro

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Directions

1 Place potatoes in medium saucepan; add enough water to cover. Bring to a boil. Reduce heat to low; cover and simmer 8 to 12 minutes or until fork-tender. Drain well.
2 Heat oil in large nonstick skillet over medium-high heat until hot. Add bell pepper, onion and garlic; cook and stir until crisp-tender.
3 Stir in cooked potatoes and all remaining ingredients except cilantro. Cook 8 to 10 minutes or until potatoes begin to brown and are thoroughly heated, stirring frequently. Stir in cilantro.

EXPERT TIPS

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Expert Tips

Two cups of diced cooked potatoes can be used instead of the diced unpeeled potatoes.

Made from soybeans, vegetable protein crumbles provide protein and fiber. Substituting the crumbles for the sausage usually included in hash lowers the fat by about 15 grams per serving.

Serve this southwestern-style hash with warm tortillas and fresh fruit cups.