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Southwestern Roasted Potato Hash | Well and Full | #vegan #recipe

Southwestern Roasted Potato Hash

This Southwestern Roasted Potato Hash is roasted in the oven (instead of a skillet) for even cooking and delicious flavor.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 -5 as a Side


The Potatoes and Such

  • 2 Lbs Fingerling or Baby Potatoes
  • 1 Medium Jalapeno seeded, minced
  • 1 Red Bell Pepper diced
  • Drizzle of Extra Virgin Olive Oil
  • 1 Tsp Salt
  • 1 Tsp Smoked Paprika
  • 1/2 Tsp Garlic Powder
  • 1/4 Tsp Cumin
  • 1/4 Tsp Chili Powder
  • 1/4 Tsp Coriander

The Rest of the Hash

  • 1 Can Black Beans rinsed
  • Fresh JalapeƱos for Garnish optional
  • Fresh Sprouts
  • Fresh Cilantro


  1. Preheat your oven to 425 degrees F.
  2. Prep your veggies - cut the potatoes into halves or quarters, depending on how big they are. Remove the seeds and ribs from the jalapeno and bell pepper; mince the jalapeno into tiny pieces, and dice the bell pepper into medium pieces.
  3. OPTIONAL STEP - soak the potatoes for a half hour in water to help remove excess starch; then remove water and dry with a paper towel. While this will make them slightly more crispy, you could go either way and still have a delicious hash.
  4. In a bowl, combine chopped potatoes, jalapeno, and bell pepper. Drizzle everything with a generous portion of olive oil, and add in salt and spices. Mix well until everything is evenly coated.
  5. In a casserole pan or roaster, add in vegetables. Roast in the oven for 50-60 minutes, or until potatoes are browned.
  6. When done, remove from oven. Add in the black beans while the hash is still hot so they can soften a little.
  7. When the hash has cooled slightly, garnish with sprouts, fresh cilantro, and sliced jalapeno (if desired).
  8. Serve and enjoy!