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.
Southwestern Hash
- Prep Time 25 min
- Total 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 can (4 oz) Old El Paso™ Chopped Green Chiles
- 1/4 teaspoon salt
- 1/4 cup chopped fresh cilantro
Instructions
-
Step1Place 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.
-
Step2Heat oil in large nonstick skillet over medium-high heat until hot. Add bell pepper, onion and garlic; cook and stir until crisp-tender.
-
Step3Stir 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
180
Calories
5g
Total Fat
10g
Protein
23g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Cup
- Calories
- 180
- Calories from Fat
- 45
- Total Fat
- 5g
- 8%
- Saturated Fat
- 0g
- 0%
- Cholesterol
- 0mg
- 0%
- Sodium
- 310mg
- 13%
- Total Carbohydrate
- 23g
- 8%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 4g
- Protein
- 10g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 45%
- 45%
- Calcium
- 6%
- 6%
- Iron
- 15%
- 15%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Lean Meat;Tips from the
Pillsbury Kitchens
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