Southwestern Hash – Ellie Krieger

I love Ellie Krieger and have made numerous dishes from her cookbooks. I should make a lot more.

This is one, I made a long time ago and hope to make again soon. Another meatless wonder….. This is a hearty recipe and nice and warming in cold weather which is now. Ellie is known for her healthy cooking and it is healthy but healthy is proven not to mean boring in these dishes. She simply cooks well so we can also do a good job in our kitchens.

Tonight, we had Ellie’s hash which fortunately for me, had lots of potatoes and I love potatoes.

It called for black beans but I only had Aduki beans. It called for green pepper; I only had red. It called for fresh cilantro; I had parsley. Yep, I substituted.

It called for 1 tablespoon oil in the entire recipe plus a spray of the pan. I used one pan, as suggested for three different acts, just wiping it down, before changing. It went well. It tasted better. I thought the beans would take away from the whole but they didn’t. Every ingredient blended with the others. The egg on top was the right finishing touch.

This was an Ellie success.

Southwestern Hash 2007, Ellie Krieger,

Ingredients

1 pound small red potatoes, cut into 1/2-inch cubes
1 tablespoon olive oil
1 small onion, diced (about 1 cup)
1 red pepper, diced (about 1 cup)
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon chili powder
3 medium tomatoes, diced (about 2 1/2 cups)
1 can no-salt-added adzuki beans, drained and rinsed
Salt and freshly ground black pepper
1/3 cup chopped fresh parsley leaves
4 eggs
Hot pepper sauce, for serving

Directions

Place the potatoes in a large non-stick skillet. Cover with water, bring to a boil and cook until the potatoes are tender, about 8 minutes. Drain and set potatoes aside.

Dry the skillet with a paper towel. Add the oil and heat over a medium-high heat. Add the onions and peppers and cook until vegetables have softened, about 6 minutes. Stir in the potatoes, cumin, oregano, and chili powder. Add the tomatoes and beans and simmer for 5 minutes or until heated through. Season with salt and pepper. Stir in parsley.

Transfer the hash onto serving plates. With the heat off, wipe out the pan again. Spray it withcooking spray, turn heat on to medium-low and cook the eggs, sunny-side up, or over-easy. Put an egg on top of each mound of hash. Serve with hot sauce.