Potato lovers month: Potato and black bean hash
Potato, Black Bean, & Swiss Chard Hash
2 large russet potatoes scrubbed and diced small
2 tbsp Earth Balance, Olive oil, or Ghee
1/4 cup white onion or 2 small shallots thinly sliced
2 cups cooked black beans or 1 can rinsed and drained
1 bunch Swiss chard sliced into thin ribbons and thick stems diced
1-2 tsp Cumin
1 tsp sweet paprika
1 pinch kosher salt
1 black pepper
Place the olive oil in a heavy bottomed skillet over medium-high heat. Add the potatoes and a generous pinch of kosher salt, toss well to coat. Cover the skillet with a tight fitting lid and cook for 7-9 minutes, tossing or flipping occasionally to ensure that all sides of the potatoes are browning and getting crisp.
Add the onions and Swiss chard stems to the skillet and cook for an additional 2-3 minutes until softened. Add the black beans to the skillet and mix well; gently arrange into a single layer in the pan. Leave to cook for 2-3 minutes, flipping once or twice, to ensure that the beans are heated through and getting crisp.
Add the ribbons of Swiss chard and cook briefly until it wilts slightly. Remove from the heat and sprinkle in the spices, black pepper, and additional salt to taste. Serve immediately
For more recipes and information on the Wisconsin Potato and Vegetable Growers Association, visit their website here.
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