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.

  • prep time 25 min
  • total time 25 min
  • ingredients 9
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Cup
    Calories
    180
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    0g,
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    310mg
    310%;
    Total Carbohydrate
    23g
    23%
    (Dietary Fiber
    5g
    5%
      Sugars
    4g
    4%
    ),
    Protein
    10g
    10%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    45%;
    Calcium
    6%;
    Iron
    15%;
    Exchanges:
    1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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