23m$8.28Potato Black Bean Breakfast Hash
A plant-based, mild one-skillet vegan breakfast hash with frozen diced potatoes, black beans, corn, bell pepper, and salsa. It is quick, budget-friendly, and easy for busy family mornings.
- Energy
- 311 calories per serving
- Protein
- 11.9 g per serving
- Carbs
- 55.9 g per serving
- Fat
- 4.4 g per serving
- Sodium
- 893 mg per serving
Shopping options
olive oil
1 Tablespoon
Kroger® Pure Olive Oil
3%
frozen diced potatoes
4 Cup
Ore-Ida Diced Frozen Hash Brown
63%
garlic powder
0.5 Teaspoon
McCormick Garlic Powder
2%
ground cumin
1 Teaspoon
Kroger® Ground Cumin Shaker
5%
yellow onion, diced
3.44 Ounce
Kroger® Yellow Onion 3 lb Bag
7%
red bell pepper, diced
1 Cup
Organic Fresh Red Bell Pepper
80%
mild salsa
0.5 Cup
Kroger® Mild Traditional Salsa
25%
salt
0.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
canned black beans, drained and rinsed
1 Can
Bush's Black Beans 15 oz
100%
frozen corn
1 Cup
Kroger® Frozen Super Sweet Corn
42%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- frozen diced potatoes-4 cups
- canned black beans-1 can
- yellow onion-3.44 cups
- frozen corn-1 cup
- red bell pepper-1 cup
- mild salsa-0.5 cups
- olive oil-1 tbsp
- ground cumin-1 tsp
- garlic powder-0.5 tsp
- salt-0.5 tsp
Dice the onion and bell pepper, then drain and rinse the black beans and measure the potatoes, corn, salsa, and seasonings.
Keep the knife blade angled away from fingers while dicing the onion and bell pepper.
Heat olive oil in a large skillet over medium-high heat, then add the onion and bell pepper and cook for 3 minutes until they begin to soften.
Keep the skillet handle turned inward to help prevent bumps and spills.
Add the frozen diced potatoes, cumin, garlic powder, and salt, then stir to coat and spread into an even layer.
Cover the skillet and cook for 7 minutes, stirring once halfway, until the potatoes are hot and lightly tender.
Lift the skillet lid away from your face and hands because trapped steam can burn.
Stir in the black beans and frozen corn, then cook uncovered for 3 minutes until everything is heated through.
Stir in the mild salsa and cook for 2 minutes until the hash is warm, saucy, and tender.
Remove from heat and let stand for 1 minute before serving so the hash is cool enough for kids to eat safely.
Let the hash cool briefly before serving to children.
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