Description
A fast one-pan vegetable hash made with potatoes, carrots, black beans, peppers, and kale. This vibrant skillet dinner is hearty, healthy, and ready in just 30 minutes.
Ingredients
2 large potatoes, chopped and parboiled
2 carrots, chopped and parboiled
1 tablespoon coarse salt (for boiling water)
1 tablespoon olive oil
2 garlic cloves, minced
1 red onion, thinly sliced
1 red bell pepper, chopped
1/2 teaspoon turmeric powder
Pinch cayenne pepper
1/2 teaspoon salt, or to taste
1/2 cup cooked black beans, drained
4 cups chopped kale (or other leafy greens such as spinach or collard greens)
1/8 teaspoon ground black pepper
1 tomato, chopped (for garnish)
Juice of 1/2 lime (for garnish)
Instructions
1. Bring a pot of water to a boil and add 1 tablespoon of coarse salt. Add the chopped potatoes and carrots and cook for about 12 minutes until just tender. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and cook briefly until lightly golden.
3. Add sliced onion, chopped red bell pepper, turmeric, cayenne pepper, and a small pinch of salt. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the parboiled potatoes and carrots to the skillet. Spread them in an even layer and cook until they start to brown. Stir and spread again to allow further caramelization.
5. Once the vegetables are nicely browned, stir in the black beans and chopped kale. Season with additional salt and black pepper.
6. Continue cooking until the greens are wilted and tender.
7. Taste and adjust seasoning if needed. Add chopped tomato and lime juice, then toss everything together before serving.
Notes
For extra crispiness, allow the potatoes to cook undisturbed for a few minutes before stirring.
Spinach or collard greens can replace kale depending on availability.
A fried or poached egg can be added on top if serving this dish for breakfast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: One-Pot & Easy Meals
- Method: Skillet
- Cuisine: American