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Southwestern Hash

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By Pillsbury Kitchens
Updated Aug 9, 2012
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Treat your family with this southwestern hash that’s made using potatoes and Old El Paso® Green Chiles. A tasty dinner that’s ready in just 25 minutes.

Southwestern Hash

  • Prep Time 25 min
  • Total 25 min
  • Ingredients 9
  • Servings 4
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Ingredients

  • 2 cups diced unpeeled potatoes (3/4 lb.)
  • 1 tablespoon oil
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped onion
  • 1 large garlic clove, minced
  • 2 cups frozen fully cooked vegetable protein crumbles (from 12-oz. pkg.)
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1/4 teaspoon salt
  • 1/4 cup chopped fresh cilantro

Instructions

  • Step 
    1
    Place potatoes in medium saucepan; add enough water to cover. Bring to a boil. Reduce heat to low; cover and simmer 8 to 12 minutes or until fork-tender. Drain well.
  • Step 
    2
    Heat oil in large nonstick skillet over medium-high heat until hot. Add bell pepper, onion and garlic; cook and stir until crisp-tender.
  • Step 
    3
    Stir in cooked potatoes and all remaining ingredients except cilantro. Cook 8 to 10 minutes or until potatoes begin to brown and are thoroughly heated, stirring frequently. Stir in cilantro.

Nutrition

180 Calories
5g Total Fat
10g Protein
23g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Cup
Calories
180
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
310mg
13%
Total Carbohydrate
23g
8%
Dietary Fiber
5g
20%
Sugars
4g
Protein
10g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
45%
45%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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