Mexican Hash on Tortillas

I looked in the fridge and pantry and realized that I was overrun by CSA potatoes, peppers, onions, and corn. I orginally thought I’d make a potato hash. Then right before I started cooking I started adding things in my head like black beans, chili powder, guacamole, and torillas. And then, we had mexican… hash. heh. Anyway it is an easy to make meal that you can modify to fit whatever you have on hand. You can use zucchini instead of corn or throw in cilantro at the end if you have it.

Ok. This isn’t the prettiest picture on the planet, but it was pretty tasty!

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Here is the recipe:

Mexican Hash

1.25 lb baby red potatoes, 1/4 in dice
1 large red bell pepper, diced
1 large red onion, diced
2+ Tbsp olive oil
1 jalepeno, seeded, minced
3 cloves garlic, minced
2 ears of corns, kernels cut off the cob
1 14oz can black beans, drained, rinsed
2 tofurkey italian sausages, chopped into 1/2 in dice (soyrizo would work here too)
1 bunch spinach, destemmed and rinsed well
1.5 tsp cumin
1.5 tsp mexican oregano
1.5 tsp ancho chili powder
3/4 tsp salt
1/2 cup water
1 Tbsp lime juice
12 flour tortillas
guacamole
salsa

In a non-stick skillet, heat 1 Tbsp oiive oil over med-high heat and then cook the sausage until it starts to brown. Remove it from the pan and set aside.

Heat another 1 Tbsp olive oil in the same skillet, and add potatoes, bell pepper, and onion. Cook for 10-15 minutes until the potatoes are nearly done. If they start to stick, add some water or olive oil. If the potatoes aren’t cooking fast enough, cover with a lid for about 5 minutes.

Mexican Hash

Add the garlic, jalepeno, and corn. Cook for a minute or two. Add the spices and salt. Cook for a minute. Add the sausage back in, add the black beans, and add the spinach. Add about 1/4 cup water and the lime juice and cover the skillet with a lid to let the spinach cook. Cook for a minute or two until the spinach is wilted.

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Serve with tortillas, guacamole, salsa, and chips!

Serves 4-6.

 

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