Best Southwest Hash With Adobo Lime Crema Recipes

SOUTHWESTERN HASH

Southwestern Hash image

Provided by Ellie Krieger

Time 35m

Yield 4 servings (serving size: 1 1/4 cup of hash and 1 egg)

Number Of Ingredients 14

Ingredients

1 pound small red potatoes, cut into 1/2-inch cubes
1 tablespoon olive oil
1 small onion, diced (about 1 cup)
1 green pepper, diced (about 1 cup)
3 cloves garlic, minced
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon ancho chili powder or other chili powder
3 medium tomatoes, diced (about 2 1/2 cups)
1 can no-salt-added black beans, drained and rinsed
Salt and freshly ground black pepper
1/3 cup chopped fresh cilantro leaves
4 eggs
Hot pepper sauce, for serving

Steps:

Place the potatoes in a large non-stick skillet. Cover with water, bring to a boil and cook until the potatoes are tender, about 8 minutes. Drain and set potatoes aside.
Dry the skillet with a paper towel. Add the oil and heat over a medium-high heat. Add the onions and peppers and cook until vegetables have softened, about 6 minutes. Stir in the potatoes, garlic, cumin, oregano, and chili powder. Add the tomatoes and beans and simmer for 5 minutes or until heated through. Season with salt and pepper. Stir in cilantro.
Transfer the hash onto serving plates. With the heat off, wipe out the pan again. Spray it with cooking spray, turn heat on to medium-low and cook the eggs, sunny-side up, or over-easy. Put an egg on top of each mound of hash. Serve with hot sauce.

Nutrition Facts : Calories 340 calorie, Fat 10 grams, SaturatedFat 2.2 grams, Cholesterol 212 milligrams, Sodium 110 milligrams, Carbohydrate 47 grams, Fiber 10 grams, Protein 17 grams

SOUTHWESTERN BREAKFAST HASH

Southwestern Breakfast Hash image

No one will miss eggs when you serve up this vegan breakfast meal.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 11

Ingredients

2 medium red potatoes, scrubbed and cut into 1-inch pieces
3 tablespoons canola oil
1/2 teaspoon ground cumin
1 jalapeno, seeded and finely diced
3 scallions, cut into 1/4-inch slices (reserve 1 for garnish)
8 ounces cherry tomatoes, halved
1 can (15 ounces) black beans, drained and rinsed
2 teaspoons nutritional yeast seasoning
1 package (8 ounces) plain, pasteurized organic tempeh, crumbled
1 medium avocado, coarsely chopped
Coarse salt and freshly ground black pepper

Steps:

Bring potatoes to a boil in a pot of salted water. Cook until knife-tender, about 6 minutes. Drain and set aside.
Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add cumin and cook until fragrant, about 30 seconds. Add potatoes and cook, stirring occasionally, until golden, 5 to 7 minutes. Transfer to a bowl; set aside.
Heat remaining oil over medium heat. Cook jalapeno, scallions, tomatoes, beans, yeast, and tempeh, stirring, until tomatoes begin to break down, 5 to 7 minutes. Add potatoes and cook until heatedthrough. Remove pan from heat and gently stir in avocado. Season with salt and pepper. Garnish with reserved scallion.

Nutrition Facts : Calories 457 g, Fat 24 g, Fiber 11 g, Protein 19 g, Sodium 100 g