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Southwestern Vegetable Hash

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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.

Ingredients

  • 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.