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Southwest Breakfast Potato Hash

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Potato Type: White
Cuisine: American
Prep Method: Slow Cooker

Dish

Side DishMain Dish

Prep Time

10 Mins

Cook Time

15 Mins

Serving

Serves 6 (5-ounce portions)

Description

Diced potatoes along with black beans, corn, chilies, tomatoes, and onions, a great accompaniment to eggs of any style.

Ingredients

  • 1 tablespoon Olive Oil
  • 2 pounds White potatoes, diced 1” inch thick
  • 1 cup Red Onions, diced ¼” inch
  • 2 tablespoons Fresh Garlic, chopped
  • ¾ cup Diced Tomatoes and Chilies, canned
  • 1/2 cup Chicken Stock
  • 2 teaspoons Ground Cumin
  • ¾ cup Frozen Corn Kernels
  • ¾ cup Black Beans, canned, drained and rinsed
  • 2 teaspoons Fresh Lime Juice
  • 1 tablespoon Kosher Salt
  • 2 teaspoons Freshly Ground Black Pepper

Preparation

  1. Turn the multicooker to sauté mode, add the olive oil and sauté Potatoes for 5 to 7 minutes or until they are slightly golden on all sides.  Remove the potatoes and set aside.
  2. Add the red onions, garlic, and canned tomatoes with green chilies to the multicooker on sauté mode.  Cook the vegetables for 2-3 minutes until the onions are translucent.
  3. Add the potatoes, chicken stock, cumin, and corn. Turn off sauté mode.
  4. Place the lid on the multicooker and set the timer for 5 minutes at high pressure. Allow for a natural release of pressure for 2 minutes then manually release the pressure. Carefully removed the lid.
  5.  Stir in the black beans and adjust the seasoning with the lime juice, salt, and pepper.
  6. Serve with eggs or in a breakfast burrito.

1 Review

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Sheila Bell

Love potato eggs-breakfast!!

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Sheila Bell

Love potato eggs-breakfast!!

Nutrition Facts Per Serving

Calories

200

Fat

3g

Sodium

1180mg

Vitamin C

20mg

Carbohydrates

39g

Fiber

7g

Protein

6g

Potassium

861mg

Sugar

4g

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