Hashes are a great way to use up vegetables that are about to expire for want of any other use, and they're a marvelously simple solution to breakfast, lunch or dinner in the absence of any other plans. Fried potatoes are a blank canvas upon which any number of different foods and flavors can be tossed with almost without reserve — vegetables, greens, beans, eggs, cheese, herbs, spices, etc. Here local vegetables shine and you may want to include some fresh corn.
This potato, pepper, zucchini and pinto bean hash was a wonderful success, and elicited cries of envy from my husband's co-workers when he brought the leftovers in for lunch. It's also a great way to use leftover cooked beans — just substitute 1 cup of cooked beans for the dried beans in the recipe below. Of course, any kind of bean can be used in a hash, but keeping with the Mexican-style spicing in this version I think that pinto or red kidney beans would work best.
|Potato, Pepper and Zucchini Skillet Hash with Pinto Beans|
|Recipe by Lisa Turner|
Published on August 19, 2013
Simple, nourishing and zesty potato, bean and vegetable hash — an easy and delicious lunch or dinner solution
Other skillet hashes from my kitchen:
Potato-tempeh hash browns with salsa
Black and green bean corn hash
Quinoa breakfast hash
On the top of the reading stack: various cookbooks
Audio Accompaniment: silence