×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Potato, Black Bean, & Swiss Chard Hash

This recipe is courtesy of Beard & Bonnet.

Share this

Print Recipe
Potato Type: Russet
Cuisine: American
Prep Method: Pan Fried

Dish

Breakfast/BrunchSide Dish

Prep Time

15 Mins

Cook Time

15 Mins

Serving

Serves 4

Description

This recipe is courtesy of Beard & Bonnet.

Ingredients

  • 2 large russet potato, scrubbed and cut into a very small dice
  • 2 tablespoons 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 of Swiss chard, sliced into thin ribbons and thick stems diced
  • 1 – 2 teaspoons cumin
  • 1 teaspoon sweet paprika
  • Generous pinch of kosher salt
  • Black Pepper

Preparation

  1. 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.
  2. 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.
  3. 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

1 Review

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Dianne

we are not fans of Swiss chard, substituted spinach , really easy with canned beans

×

Dianne

we are not fans of Swiss chard, substituted spinach , really easy with canned beans

Recipe By: Beard & Bonnet

Blog

Nutrition Facts Per Serving

Calories

320

Fat

5g

Sodium

556mg

Vitamin C

84mg

Carbohydrates

57g

Fiber

14g

Protein

14g

Potassium

1657mg

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up