Potato Black Bean Breakfast Hash

Ingredients

• 4 Cup frozen diced potatoes - 4 cups (about 20 ounces), About 20 ounces total.
• 1 Can canned black beans, drained and rinsed - 1 can (15 ounces), drained and rinsed
• 1 Cup frozen corn - 1 cup
• 1 Cup red bell pepper, diced - 1 cup, diced
• 0.5 Cup mild salsa - 1/2 cup
• 0.5 Cup yellow onion, diced - 1/2 cup, diced
• 1 Tablespoon olive oil - 1 tablespoon
• 1 Teaspoon ground cumin - 1 teaspoon
• 0.5 Teaspoon garlic powder - 1/2 teaspoon
• 0.5 Teaspoon salt - 1/2 teaspoon

Instructions

1. Prep vegetables, beans, and seasonings

   1. *Dice the onion and bell pepper*, then *drain and rinse the black beans* and measure the potatoes, corn, salsa, and seasonings.

2. Soften onion and bell pepper

   2. 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*.

3. Season the potatoes

   3. Add the frozen diced potatoes, cumin, garlic powder, and salt, then *stir to coat* and *spread into an even layer*.

4. Cook covered until potatoes are tender

   4. Cover the skillet and *cook for 7 minutes*, stirring once halfway, until the potatoes are *hot and lightly tender*.

5. Add beans and corn

   5. Stir in the black beans and frozen corn, then *cook uncovered for 3 minutes* until everything is *heated through*.

6. Finish with salsa

   6. Stir in the mild salsa and *cook for 2 minutes* until the hash is *warm, saucy, and tender*.

7. Rest briefly and serve

   7. Remove from heat and *let stand for 1 minute* before serving so the hash is *cool enough for kids to eat safely*.