Black Bean and Corn Hashbrowns

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

1. Heat the olive oil in a large skillet over medium heat.
2. 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.
3. 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.
4. Sprinkle in the cumin, salt, and black pepper, stirring well to combine all the flavors.
5. 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.
6. Remove from heat and garnish with sliced green onions before serving.