Vegetable Hash with Black Beans
Ingredients
- 4 medium Yukon or Russet potatoes - peeled and grated
- 1 medium sweet green bell pepper - diced
- 1 medium red or white onion - diced
- 2 cloves garlic - minced
- 1 tbsp chive sprigs - chopped (about 10 sprigs)
- 2 tbsp low-sodium vegetable broth
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper - (optional)
- 1 cup black beans (or 1/2 can low-sodium black beans) - drained and rinsed
Instructions
- Grate the peeled potatoes and with your hands squeeze out any excess liquid.
- In a medium mixing bowl, season the potatoes with the chives, garlic, black pepper and cayenne if using. Mix thoroughly.
- Add the black beans and mix.
- In a non-stick pan, heat the vegetable broth and add the potato, vegetable, bean mixture and sauté until the potatoes are brown and the vegetables are soft. Add more vegetable broth one tsp at a time to avoid the hash from sticking.
- Serve while hot.
Notes
You can use grated sweet potato and you can add grated carrots to this recipe if you like.
Nutrition
Calories: 478kcalCarbohydrates: 86gProtein: 17.7gFat: 1.2gSodium: 41.4mg