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Black Bean and Corn Hashbrowns
Start your day with this vibrant and hearty Black Bean and Corn Hashbrowns, a delightful fusion of flavors and textures! Crispy golden potatoes form the base, complemented by the earthy richness of black beans and the sweetness of corn. Finished off with melty cheddar cheese and a sprinkle of fresh green onions, this dish is not only delicious but also packed with nutrients, making it perfect for a leisurely brunch or a quick weeknight dinner. Historically, hashbrowns have roots in American cuisine as a popular breakfast item, showcasing the versatility of potatoes. This version adds a Southwest twist that brings a burst of flavor to your plate!
Servings: 4
Ingredients
- Potatoes
- 4 medium, grated
- Olive oil
- 2 tablespoons
- Onion
- 1 small, diced
- Garlic
- 2 cloves, minced
- Red bell pepper
- 1, diced
- Corn
- 1 cup, fresh or frozen
- Black beans
- 1 can (15 oz), drained and rinsed
- Cumin
- 1 teaspoon
- Salt
- 1/2 teaspoon
- Black pepper
- 1/4 teaspoon
- Cheddar cheese
- 1 cup, shredded
- Green onions
- 2, sliced (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the grated potatoes to the skillet and spread them out evenly. Cook for about 10 minutes, or until they are golden and crispy, stirring occasionally.
- Incorporate the diced onion, minced garlic, black beans, corn, and red bell pepper into the skillet. Cook until the vegetables are softened, about 5 minutes, stirring occasionally.
- Sprinkle in the cumin, salt, and black pepper, stirring well to combine all the flavors.
- Evenly distribute the shredded cheddar cheese over the top of the hashbrowns. Cover the skillet with a lid and cook until the cheese is melted and bubbly, about 5 minutes.
- Remove from heat and garnish with sliced green onions before serving.
Dietary Information
Servings: 4 • Dish Type: Breakfast • Prep Time: 15 minutes • Cook Time: 20 minutes • Calories: 320 • Fat: 12g • Carbs: 45g • Protein: 10g • Sodium: 400mg • Sugar: 2g
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