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Southwestern Hash

Southwestern Hash
  • Prep 25 min
  • Total 25 min
  • Ingredients 9
  • Servings 4
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.
Updated August 9, 2012

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

Steps

  • 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.

  • 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.

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;
*Percent Daily Values are based on a 2,000 calorie diet.
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