Potato, Pepper, and Pinto Hash (Gluten-Free & Vegan)

This is a guest post from Meg from Beard and Bonnet.

If I had to use one word to define our life at Beard and Bonnet right now it would be busy!  Between my husband’s new job on the opposite side of the country, our personal business, play practices, and play dates we are lucky if we are able to come together at the dinner table a few times a week.

On nights when we do make it to the table my go-to dish combines crispy potatoes, smoky beans, and fresh greens in one simple skillet making something truly magical that my family loves with minimum clean up afterwards. I have a few of types of meals like this up on my site, but this is my newest flavor combination and it has had great reviews from my family.

I like to serve this with a variety of condiments so that everyone can fix their plate up just the way they like it!

Do you have any go-to dinners like these that are easy and come together in a flash?

Potato, Pepper, and Pinto Hash (Gluten-Free and Vegan)

Serves 4 and is ready in 30 minutes

• 1 large russet potato, scrubbed and cut into a very small dice
• 2 tablespoon Earth Balance, butter, olive oil, or ghee
• 1/4 cup green onions, white and green parts, thinly sliced
• 1/4 cup poblano pepper, cut into a small dice
• 1/4 cup red bell pepper,cut into a small dice
• 1 can of pinto beans, drained and rinsed
• 1.5 – 2 cups of baby spinach
• 1/4 cup fresh cilantro, chopped
• 1 lime, zested and cut into wedges
• Kosher salt and black pepper to taste
• Crushed red pepper flakes to taste

1. Melt the Earth Balance in a heavy bottomed skillet over medium-high heat.
2. Add the potatoes and a generous pinch of Kosher salt, toss well to coat.
3. 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.
4. Add the onions, peppers, and pinto beans to the skillet with the potatoes, mix well and gently arrange the ingredients into a single layer in the pan.
5. Leave to cook for 3-5 minutes, flipping once or twice, to ensure that the beans are browning and getting crisp.
6. Add the spinach and cook briefly until it wilts slightly.
7. Remove from the heat and sprinkle in the cilantro, lime zest, black pepper, red pepper flakes, and additional salt to taste. Serve immediately.

Here are some of the condiments that I like to put out on the table for my family to choose from:  Cotija or Jalapeno Jack cheese, lime wedges, salsa verde, pickled jalapeno slices, hot sauce, sour cream, avocado chunks.

Meg is the founder of Beard and Bonnet, a gluten-free vegetarian blog that celebrates style, design, food, and family. She is a dedicated wife and business partner to her husband Todd and their design studio Union Eighteen as well as the mother to two amazing children. Her goal is to show others that gluten-free, vegetarian living can be easy and fulfilling, not to mention delicious!