Loaded with fresh vegetables and plant-based protein
Naturally vegetarian and easy to customize
Perfect for breakfast, brunch, or dinner
Great for meal prep and leftovers
Full of smoky, savory Southwestern flavor
Budget-friendly and family-friendly
Can be topped with eggs, avocado, or cheese for extra richness
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Yukon gold potatoes
Olive oil
Red bell pepper
Green bell pepper
Red onion
Corn kernels
Black beans
Garlic
Smoked paprika
Ground cumin
Chili powder
Salt
Black pepper
Fresh cilantro
Lime wedges
Optional toppings:
Fried or poached eggs
Avocado slices
Shredded cheese
Sour cream
Hot sauce
Directions
Wash and dice the potatoes into small cubes for even cooking.
Heat olive oil in a large skillet over medium heat. Add the potatoes and cook until golden brown and tender, stirring occasionally.
Add the diced onion and bell peppers to the skillet. Cook until softened and lightly caramelized.
Stir in the garlic, smoked paprika, cumin, chili powder, salt, and black pepper.
Add the corn and black beans. Cook for several minutes until everything is heated through and well combined.
Taste and adjust the seasoning if needed.
Remove from heat and sprinkle with fresh cilantro.
Serve warm with lime wedges and your favorite toppings.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Variations
Use sweet potatoes instead of Yukon gold potatoes for a sweeter flavor.
Add jalapeños for extra heat.
Stir in spinach or kale near the end for more greens.
Top with salsa or pico de gallo for added freshness.
Make it vegan by skipping cheese and sour cream.
Add scrambled eggs directly into the hash for a breakfast scramble.
Storage/Reheating
Store leftover Southwestern Vegetable Hash in an airtight container in the refrigerator for up to 4 days.
To reheat, warm it in a skillet over medium heat until heated through and crispy again. You can also microwave individual portions for 1–2 minutes, though the skillet method keeps the potatoes crispier.
For freezing, allow the hash to cool completely before placing it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make Southwestern Vegetable Hash ahead of time?
Yes, this recipe is excellent for meal prep and reheats very well throughout the week.
What type of potatoes work best?
Yukon gold potatoes are ideal because they become creamy inside while crisping nicely outside, but russet potatoes also work well.
Is this recipe spicy?
It has mild Southwestern flavoring, but you can increase the heat by adding jalapeños or cayenne pepper.
Can I add eggs to this recipe?
Absolutely. Fried, poached, or scrambled eggs pair perfectly with this vegetable hash.
Is Southwestern Vegetable Hash vegan?
The base recipe is vegan if you avoid dairy toppings like cheese or sour cream.
Can I use frozen vegetables?
Yes, frozen corn and peppers can be used for convenience. Just thaw and drain excess moisture first.
How do I make the potatoes crispy?
Cook them in a single layer and avoid stirring too frequently so they develop a golden crust.
Can I use different beans?
Yes, pinto beans or kidney beans are great substitutes for black beans.
What can I serve with this hash?
It pairs well with toast, tortillas, avocado, fresh fruit, or a simple salad.
Can I freeze leftovers?
Yes, the hash freezes well for up to 2 months when stored properly.
Conclusion
Southwestern Vegetable Hash is a satisfying and flavorful skillet meal that combines hearty potatoes, vibrant vegetables, and smoky spices in every bite. Whether you serve it for breakfast, brunch, or dinner, it’s an easy recipe that delivers comfort, nutrition, and bold flavor all in one pan. With plenty of customization options and simple ingredients, this dish is sure to become a regular favorite in your kitchen.
This Southwestern Vegetable Hash is a hearty one-skillet recipe packed with crispy Yukon gold potatoes, colorful vegetables, black beans, and smoky Southwestern spices. Perfect for breakfast, brunch, or dinner, this easy vegetarian hash is full of bold flavor, naturally customizable, and ideal for meal prep.
Author:Catherine
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings
Category:Breakfast, Brunch
Method:Stovetop
Cuisine:Southwestern, American
Diet:Vegetarian
Ingredients
1½ pounds Yukon gold potatoes, diced
2 tablespoons olive oil
1 red bell pepper, diced
1 green bell pepper, diced
1 small red onion, diced
1 cup corn kernels
1 can (15 oz) black beans, drained and rinsed
3 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon chili powder
1 teaspoon salt
½ teaspoon black pepper
¼ cup fresh cilantro, chopped
Lime wedges, for serving
Optional Toppings
Fried or poached eggs
Avocado slices
Shredded cheese
Sour cream
Hot sauce
Instructions
Wash and dice the Yukon gold potatoes into small cubes for even cooking.
Heat olive oil in a large skillet over medium heat. Add the potatoes and cook for 12–15 minutes, stirring occasionally, until golden brown and tender.
Add the diced red onion and bell peppers to the skillet. Cook for 5–6 minutes until softened and lightly caramelized.
Stir in the garlic, smoked paprika, cumin, chili powder, salt, and black pepper. Cook for 1 minute until fragrant.
Add the corn and black beans. Stir well and cook for 3–4 minutes until heated through.
Taste and adjust the seasoning if needed.
Remove from heat and sprinkle with fresh cilantro.
Serve warm with lime wedges and your favorite toppings.
Notes
For crispier potatoes, avoid overcrowding the skillet and stir less frequently.Sweet potatoes can be substituted for Yukon gold potatoes for a sweeter variation.Add diced jalapeños or cayenne pepper for extra heat.Frozen corn and peppers work well—just thaw and drain excess moisture first.Make it vegan by skipping cheese, sour cream, and eggs.
