I love potatoes for breakfast and could eat them every single morning. Like this Southwestern Potato Hash – salt, oil, and sugar-free – perfect for a Mary’s Mini.
When I attended the Remedy Food Conference back in November, I ate like this every day for 3 straight days. Tons of potato dishes, as well as rice, beans, grains, and vegetables.
I mean I literally stuffed myself, I was so worried I was going to go hungry later and not have access to food. But guess what? Never hungry a moment and as an added bonus, when I got home I had
LOST FIVE POUNDS!
Where else can you go and eat as much as you want, and lose weight doing it? I mean besides a Whole Food Plant-Based conference that was also SOS Free? (salt, oil, sugar)
Well, you could start in your kitchen by making this recipe.
It’s easy to make, uses simple, basic ingredients, and no fancy cooking gadgets. Just a pot for the potatoes and a skillet for the veggies.
All credit should go to Mary McDougall as it was her recipe in their Maximum Weight Loss book that inspired me.
Southwestern Potato Hash
We start by boiling some potatoes. I used 4 medium Yukon Golds, which after dicing came out to be about 3 cups (give or take). I really think you could use as many as you want,
Dice them into equal-sized cubes and drop them into a pot of cold water. Bring it up to a boil, and just as the water starts bubbling, set your timer for 5 minutes.
When they are done, drain them and give them a quick rinse, and set them aside for now.
Now, in your favorite non-stick skillet, we start sauteeing a diced onion. When they begin to soften, add in a diced red bell pepper. And as that begins to soften, add in an 8 oz can of mild Green Chiles.
Add 2 tsp of minced garlic, stirring briefly, and add an 8oz box of sliced baby bella mushrooms.
If at any time the pan looks too dry, you can always add a splash of water or low-sodium veggie broth. But as the vegetables and the mushrooms cook down, they will release a lot of their own liquid.
For seasoning, I kept it really simple. Since I added green chiles I went with a Southwestern theme, meaning I added some smoked paprika, chipotle chili powder, and cumin (exact amounts are listed below in the recipe box).
But honestly, you could season this however you want.
Once the mushrooms have cooked down, add in the cubed potatoes and stir to mix thoroughly.
I had originally intended to add some cilantro or parsley for garnish but remembered I had just bought a big bag of kale, so I finely chopped a few handfuls and used that instead. It will wilt pretty quickly.
Besides, a little extra color and added nutrition never hurt.
Season with salt and pepper as desired and serve with your favorite ketchup or hot sauce.
That’s my version of Southwestern Potato Hash. Hope you like it and if you do, please be sure and tell me about it in the comments below.Print
- 4 yukon gold potatoes (roughly 3 cups)
- 1 onion
- 1 red bell pepper
- 1 can whole green chiles (8 oz)
- 8 oz baby bella mushrooms
- 2 tsp minced garlic
- 1/2 tsp smoked paprika
- 1/2 tsp chipotle chili powder
- 1/4 tsp ground cumin
- 1/4 tsp ground pepper
- 1–2 handfuls chopped kale
- salt to taste
- Dice potatoes and add to a pot of cold water, enough to cover.
- Bring to a boil and cook 5 minutes. Rinse, drain, and set aside.
- In a large non-stick skillet, saute a diced onion in a splash of water or veg broth until softened.
- Stir in a chooped red bell peper and saute until softened.
- Add green chiles, garlic, mushrooms, and seasoning and stir to combine
- When mushrooms have cooked down, stir in potatoes.
- Add kale and simmer until it has wilted
- Add salt & pepper as desired
- Serve with your favorite condiment.
Keywords: potato hash