Vegan Southwest Breakfast Hash


  • 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

Chef's Tip

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


  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.

What we’re making this week

Chorizo Egg Quesadilla

Chicken Bacon Ranch Sliders

Crispy Sugar Snap Peas