Ingrédients pour Southwestern Hash
- 1 1/2 lbs small red potatoes
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp dried ancho chili powder
- 1 (14 1/2 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, rinsed and drained
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh cilantro leaves, chopped
- 4 eggs
- Hot pepper sauce, for serving (optional)
- Water, enough to cover potatoes
- Cooking spray
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Comment préparer Southwestern Hash
- Peel and dice the potatoes. Place them in a large non-stick skillet. Add enough water to cover the potatoes. Bring to a boil and cook until tender, about 8-10 minutes.
- Drain the potatoes and set aside. Dry the skillet with a paper towel.
- Add olive oil to the skillet and heat over medium-high heat.
- Add the chopped onion and bell pepper and cook until softened, about 6 minutes.
- Stir in the diced potatoes, minced garlic, cumin, oregano, and chili powder. Cook for 2 minutes, stirring constantly.
- Add the undrained diced tomatoes and rinsed black beans. Simmer for 5 minutes, or until heated through.
- Season with salt and pepper to taste. Stir in the chopped cilantro.
- Transfer the hash to serving plates.
- Wipe out the skillet. Spray with cooking spray and heat over medium-low heat.
- Cook the eggs sunny-side up or over-easy.
- Top each serving of hash with a fried egg.
- Serve immediately with hot sauce, if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
21g
Fat
11g
Carbs
17g
