Ingredients Jump to Instructions ↓

  1. 3 (about 1 1/2 pounds)

  2. large Yukon Gold potatoes , cut into 3/4-inch chunks

  3. 2 tablespoon(s) olive oil

  4. (1) large onion , cut into 1/4-inch dice

  5. 1 medium red pepper , cut into 1/4-inch wide strips

  6. 3 clove(s)

  7. garlic , crushed with garlic press

  8. 2 teaspoon(s) ground cumin

  9. 3/4 teaspoon(s) salt

  10. 1 can(s) (15 to 19 ounces each) red kidney beans , rinsed and drained, substitute black beans

  11. 2 tablespoon(s) fresh cilantro leaves , chopped

  12. plain yogurt, lime wedges, salsa, and toasted corn tortillas , optional

Instructions Jump to Ingredients ↑

  1. In 3-quart saucepan, place potato chunks and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer about 5 minutes or until potatoes are almost tender; drain well.

  2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add onion, pepper, garlic, cumin, and salt, and cook 10 minutes. Add drained potatoes, and cook 5 minutes longer or until vegetables are lightly browned. Stir in beans, and cook 2 minutes longer or until heated through. Sprinkle with chopped cilantro.

  3. Serve vegetable hash with yogurt, lime wedges, salsa, and corn tortillas if you like.


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