Southwest Hash

This is a quick and easy hash that can be used for breakfast burritos, lunch, dinner or as an appetizer with baked chips.

1 large potato, diced
1/2 C onion, minced
1 small clove garlic, preferably roasted, minced
1 C corn
3/4 C black beans, rinsed
1 jalapeno, seeded and diced
1/2 C red pepper, diced
1/2 t cilantro
1/2 t dill (optional)
1/2 t salt or to taste
1/2 lime
1/2 – 1 C vegetable broth or water

Heat skillet on medium high and cook potatoes and onion in some vegetable broth, adding broth as needed throughout cooking process.

When potatoes are almost tender, add peppers and cook until soft.  If using frozen corn, add now.

Add remaining ingredients, except lime.  Heat through, finish with a squeeze of lime.

If you like it saucy, serve with salsa.

Note:  If using fresh jalapenos, they may not be spicy enough, so adjust to your taste when cooking.

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