Potato, Pepper and Zucchini Skillet Hash with Pinto Beans

Hashes are a great way to use up vegetables that are about to expire for want of any other use, and they're a marvelously simple solution to breakfast, lunch or dinner in the absence of any other plans. Fried potatoes are a blank canvas upon which any number of different foods and flavors can be tossed with almost without reserve — vegetables, greens, beans, eggs, cheese, herbs, spices, etc. Here local vegetables shine and you may want to include some fresh corn.

This potato, pepper, zucchini and pinto bean hash was a wonderful success, and elicited cries of envy from my husband's co-workers when he brought the leftovers in for lunch. It's also a great way to use leftover cooked beans — just substitute 1 cup of cooked beans for the dried beans in the recipe below. Of course, any kind of bean can be used in a hash, but keeping with the Mexican-style spicing in this version I think that pinto or red kidney beans would work best.

Potato, Pepper and Zucchini Skillet Hash with Pinto Beans

Recipe by Lisa Turner Published on August 19, 2013 Simple, nourishing and zesty potato, bean and vegetable hash — an easy and delicious lunch or dinner solution Print this recipe Ingredients: 1/2 cup dried pinto beans (1 1/2 cups cooked or 1 14 oz can) 4 medium potatoes, chopped 1/2 cup olive oil 1 onion, chopped 2 green onions, green and white parts, sliced 1 bell pepper, seeded and chopped 2 jalapeños, seeded and chopped 1 small zucchini, chopped 2 teaspoons chili powder 3/4 teaspoon ground cumin 1/2 teaspoon dried oregano 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Rinse the beans and soak overnight in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, then add to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to low, cover, and simmer for 40 to 60 minutes or until the beans are soft. Drain and set aside. Steam or boil the potatoes for 10 to 15 minutes — depending on the size of your pieces — or until just tender. Heat the oil in a large non-stick or cast-iron skillet over medium-high heat. Add the potatoes and cook, stirring frequently, for 10 to 15 minutes or until lightly browned. Stir in the onion and the white parts of the green onion, and continue to sauté for 5 to 6 minutes or until the onions are softened. Now stir in the drained beans, bell pepper, jalapeños and zucchini, and fry for 3 to 5 minutes or until the vegetables are softened. Toss in the chili powder, ground cumin and dried oregano, and stir to coat the vegetables and beans. Remove from heat, stir in the salt and season with black pepper. Serve hot or warm with sour cream and garnished with the green parts of the green onions, a sprinkling of chili powder, a runny egg, fresh grated Cheddar or Monterey Jack cheese, or fresh diced tomato. Makes 4 servings

Other skillet hashes from my kitchen:
Potato-tempeh hash browns with salsa
Black and green bean corn hash
Quinoa breakfast hash

On the top of the reading stack: various cookbooks

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