CEiMB: Southwestern Hash
Happy Thursday! You know what’s great about today? Most people will tell you Thursdays are great because they are only one day away from Friday, but I don’t want to wish today away. Instead, let’s enjoy the fact that today is time for another CEiMB post! Now, let me ask, are you smiling? If not, scroll back up there and take a look at that Sriracha smiley face. How can you resist that??
Melissa over at It’s Melissa’s Kitchen chose this week’s recipe, Southwestern Hash, and I was so excited to try it out. Hash isn’t something I’ve had before, but it’s hard to find fault in savory, spicy, potato-y breakfast foods. I had to make a few modifications based on what I could find at my store (the potatoes looked nasty so I went with a bag of Simply Potatoes diced potatoes) and personal preference (opted for canned tomatoes over fresh since I’m a weirdo that loves tomato in all forms except fresh), and I also decided to “fry” my potatoes alongside the onion and bell pepper because I was hoping for a bit of a crispy potato. Finally, I opted to top the hash with a microwaved, “scrambled” egg whites (though some yolk slipped through into Ryan’s portion pictured above – oops!) because I detest egg yolks.
The thing I was most looking forward to was the southwestern flare and a good dose of hot sauce first thing in the morning. Honestly, I felt like this one fell a little flat. It was good, but it could have used a little something extra – an extra punch of flavor to wake my taste buds up would have been perfect. I enjoyed it (and the leftovers were even better), but I don’t think it’s something I would make again.
4 tsp olive oil
4 cups diced potatoes
1 medium onion, chopped
1 medium green bell pepper, chopped
3 cloves garlic, minced
1/4 tsp ground cumin
1/2 tsp dried oregano
1 tsp chili powder
14 oz canned diced tomatoes
14 oz canned black beans
4 egg whites
Add the oil to a large nonstick skillet and heat over a medium-high heat. Add the potatoes, onions and peppers and cook until vegetables have softened and potatoes are light browned, about 10 minutes. Stir in the garlic, cumin, oregano, and chili powder. Add the tomatoes and beans and simmer for 5 minutes or until heated through. Season with salt and pepper.
Transfer the hash onto serving plates. With the heat off, wipe out the pan. Spray it with cooking spray, turn heat on to medium-low and cook the eggs. Put an egg white on top of each mound of hash. Serve with hot sauce.
Source: Ellie Krieger’s “The Food You Crave: Luscious Recipes for a Healthy Life,” p. 30
4 servings | 6 POINTS