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Vegan Southwest Breakfast Hash

Ingredients

  • 2 Tbsp Our Family® Olive Oil
  • 1 bag (24 oz.) baby red potatoes, quartered
  • 1 medium red bell pepper, chopped
  • 1⁄2 medium red onion, chopped
  • 2 garlic cloves, minced
  • 2 cups loosely packed baby kale
  • 1⁄2 cup drained and rinsed Our Family® Black Beans
  • 1⁄2 cup Our Family® Frozen Corn, thawed
  • 1 Tbsp gluten-free vegan taco seasoning
  • 1⁄4 tsp Our Family® Kosher Salt
  • 1 cup Open Acres® Guacamole
  • 1⁄3 cup roasted salted pepitas

Approximate nutritional values per serving (1 1/4 cups): 380 Calories, 21g Fat, 3g Saturated Fat, 0mg Cholesterol, 442mg Sodium, 44g Carbohydrates, 10g Fiber, 5g Sugars, 0g Added Sugars, 10g Protein

Directions

  1. In large nonstick skillet, heat oil over medium heat; add potatoes, cover and cook 7 minutes or until almost tender, stirring occasionally. Add pepper and onion; cook 4 minutes or until tender, stirring occasionally. Add garlic and kale; cook 2 minutes or until garlic is fragrant and kale is wilted, stirring frequently. Add beans, corn, seasoning and salt; cook 2 minutes or until heated through, stirring occasionally. Makes about 5 cups.
  2. Serve hash topped with guacamole sprinkled with pepitas.

Chef's Tip

For a non-vegan option, serve hash with fried or poached eggs and toast.

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