Southwestern Style Hash

I love hash.  Such a simple, yet filling way to incorporate veggies and potatoes into one dish!  I think I could eat hash every day if KB and the kids would eat it too.  My favorite way to eat hash is with a fried egg on top for breakfast.  However, it’s also good as a side dish for some type of protein, like meatloaf or steak.   I think there’s no right or wrong way to make a hash, it just depends on what you want to put in it and how you want to flavor it.

The other day I made a southwestern hash.  I had some potatoes I wanted to use up and I wanted to southwestern flavors to go with the rest of my meal, so I threw in some corn and diced chiles and used some southwestern seasonings.  It turned out amazing!

So I start all hash with bacon.  Maybe I should retract my earlier statement about no right or wrong way to make a hash.  The right way to make a hash is with bacon.  Without bacon, there is no hash.  OK, that’s exaggeration but it really does make a better, more flavorful hash to start it with bacon.

Crisp your bacon in a medium frying pan over medium heat.

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Add onions and bell peppers and saute for a few minutes.

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Add potatoes, garlic powder, pepper and cumin.  You can add salt if you want, but be careful because there is a lot of salt in the bacon.  Stir to incorporate the seasonings and cook for about 10-12 minutes.

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When the potatoes are starting to soften and brown a little, add 1/2 can of corn and diced chiles.

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Cook for about 7-10 more minutes until the potatoes are cooked through and crispy (if you like a little bit of a crispier hash).  Keep stirring, you don’t want it to burn.

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Serve and enjoy!

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Recipe:

3 strips of bacon, diced
1 medium yellow onion, diced
1 medium green bell pepper, diced
2 large or 4 medium russet potatoes or yukon gold potatoes – peeled and diced
1 teaspoon garlic powder
2 teaspoons cumin
1/2 teaspoon black pepper
salt, if needed
1/2 can of golden corn
7 oz can of diced green chiles

In a medium frying pan over medium heat, crisp bacon.  Add onions and bell peppers and saute for a few minutes.  Then add potatoes, garlic powder, cumin and black pepper.  Cook for about 10-12 minutes.  When the potatoes are starting to soften and brown, add the corn and chiles.  Continue to stir and cook for about 7-10 more minutes until the hash is cooked (and crispy) if you like it.

Serve and enjoy!

Caroline