We’re big fans one one-dish meals: Quick for a weeknight, plus easy cleanup. This veggie and potato hash makes a great dinner or quick brunch, and it’s pretty enough for guests. We added black beans for protein, but omnivores can choose to add cooked shredded chicken or shrimp.
We used fall flavors of sage and parsley in this dish, but you could easily turn it Tex-Mex by switching up the spices, adding cumin, a little cayenne, and fresh cilantro. Can’t find Swiss chard? You can swap out another green like kale, spinach or collard greens.
- 3 tbls olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 3 (or more) cloves garlic, minced
- 1 tbls chopped fresh sage leaves
- 2 red potatoes, diced
- 1 medium sweet potato, diced
- 15-oz can black beans, drained and rinsed
- 2 cups Swiss chard, coarsely chopped
- Salt and pepper, to taste
- Red pepper flakes
- 1 tbls chopped fresh parsley
- Heat the olive oil in a large, heavy skillet over medium-high heat.
- Add the onion, pepper, garlic, sage, red potato and sweet potato to the pan, stirring occasionally, until the potatoes are fork-tender, about 15 to 20 minutes.
- Add the beans and Swiss chard to the skillet, stirring until the chard wilts, about 3 minutes. Season with salt, pepper and red pepper flakes.
- Top with the chopped parsley and serve.
Swiss chard — kale, collard greens, spinach
Sage — rosemary, thyme, dried cumin
Sweet potato — butternut squash, delicata squash
Black beans — pinto beans, lentils
Parsley — cilantro
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
- Nutrition per serving:
- Fat11 g
- Sodium171 mg
- Carbohydrates39 g
- Sugars4 g
- Protein 9 g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.