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Southwestern Potato Hash

  • Author: Brand New Vegan
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x
  • Category: Potatoes, Marys Mini
  • Method: Stovetop
  • Cuisine: American, Vegan





  • 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
  • 12 handfuls chopped kale
  • salt to taste


  1. Dice potatoes and add to a pot of cold water, enough to cover.
  2. Bring to a boil and cook 5 minutes.  Rinse, drain, and set aside.
  3. In a large non-stick skillet, saute a diced onion in a splash of water or veg broth until softened.
  4. Stir in a chooped red bell peper and saute until softened.
  5. Add green chiles, garlic, mushrooms, and seasoning and stir to combine
  6. When mushrooms have cooked down, stir in potatoes.
  7. Add kale and simmer until it has wilted
  8. Add salt & pepper as desired
  9. Serve with your favorite condiment.

Keywords: potato hash