Free shipping on Orders $150+

Southwest Potato Hash

Crispy potatoes tossed with charred corn, black beans, and a southwest spices make a delicious breakfast, lunch, or dinner!

Picture crispy, oven roasted potatoes with southwest flair. With black beans, sweet corn, and a hit of fresh jalapeño, this hash is the ultimate hearty dish—perfect for when you want something substantial, savory, and ready in under an hour.

Ingredients

  • 2 lb golden potatoes cut into 1-inch chunks

  • 5 Tbs olive oil, divided

  • 1 lb super firm high protein tofu, cut into 1 inch chunks

  • 2 tsp minced fresh jalapeno

  • 1.5 cups frozen sweet white corn kernels

  • 1 14-oz can black beans, drained and rinsed

  • 1 tsp chili powder

  • 1 tsp salt

  • 1/2 tsp ground pepper

  • 1 cup grated vegan cheddar cheese

  • 1/2 - 1 cup chopped fresh cilantro

Directions

- Pre-heat the oven to 400 F.
- Spread the chopped potatoes on a cookie sheet and toss with 3 Tbs olive oil, 1/2 tsp salt, and 1/4 tsp ground pepper.
- Roast the potatoes in the oven for 30-45 minutes until crispy and golden brown.

- While the potatoes are roasting, add the remaining oil to the pan. Sautee the tofu, chopped jalapeno and corn until the corn has a little char and the jalapenos are tender.
- Add the black beans, chili powder, 1/2 tsp salt, and 1/4 tsp pepper. Heat until warm.
- Add the sauteed mix to the pan with the potatoes and sprinkle with the shredded cheddar.
- Turn on the broiler and place the baking sheet about 4 inches below. Run under the broiler until the cheese starts to soften, about 2-3 minutes.
- Remove from the oven, add the chopped cilantro, and mix everything together.

- Garnish with fresh avocado and enjoy!