Bean and Potato Hash

This hearty skillet dinner is easy to cook up, tasty and satisying. Of course, our family eats it with ketchup! –Mellyn 

Yield: 6 servings

  • 4 cups potatoes (dehydrated or baked potatoes, cubed)
  • 1/4 cup oil
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 Tablespoon onion powder
  • 1 Tablespoon parsley
  • salt and pepper to taste
  • ketchup to taste
  1. Re-hydrate potatoes by covering with hot water. Let stand 10-15 minutes.
  2. Heat oil in skillet.
  3. Drain potatoes and add to skillet.
  4. Sprinkle with onion, parsley, salt and pepper.
  5. Cook until potatoes are golden on all sides.
  6. Add beans and cook 2-3 minutes more until beans are heated through.
  7. Serve with ketchup or salsa.



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