·
Love this one pot meal for breakfast, lunch or dinner.
Mexican Potato Hash (Serves 2-4)
- 3 large potatoes, diced and cooked in ½ cup filtered water
- 1 medium onion, diced
- 3 large garlic cloves, minced
- ¼ cup filtered water
- 2 jalapeño peppers, diced
- 1 red bell pepper, diced
- 2 cups frozen corn
- 15 ounce can pinto beans, drained
- small can chopped green chiles
- ¼ teaspoon turmeric
- 1 teaspoon cumin seed
- 1 teaspoon ground coriander
- ¼ teaspoon ground black pepper
- 1 large tomato, diced
- ½ bunch cilantro, chopped
- Large container of spinach (11 ounces)
Add potatoes to a pan with ½ cup filtered water and boil until tender but not falling apart, 5-7 minutes. Drain and set aside. An option to boiling the potatoes is to air fry them for 20 minutes at 350º and set aside, adding them with the tomato, cilantro and spinach at the end.
In a large pan, sauté onion and garlic with ¼ cup filtered water until onion is soft.
Add jalapeño, red pepper, corn, beans, chopped green chilis and spices. Stir well and cook for 5 minutes.
Now add the tomato, cilantro and spinach. Stir well and cook for 5 more minutes or until spinach wilts.
Serve and enjoy.