Southwestern Hash

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

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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