Martha Moment #16

I’m back to posting recipes! And I come at you with some awesome eats during my month of eating no dairy or gluten. 

I made an incredible dinner this evening. It was inspired by a Southwestern Breakfast skillet hash, but I’ve modified it to the ingredients I happened to have on hand. 


3 red potatoes, cut into bite-sized cubes
1 can of black beans, drained and rinsed
2 scallions, finely chopped
1 fresh jalapeno pepper, seeded and finely chopped
Cooking oil (I used vegetable)
1/2 a spoonful of chili powder (ground cumin works well if you have that on hand)
Frozen vegetables of choice (I used corn and bell peppers)
1 avocado, cubed

For meat lovers: cook up two slices of bacon


1. Boil red potatoes for about 8 minutes. Drain and put off to the side.
2. Heat up a skillet with about two spoonfuls of oil and the chili powder for about 30 seconds. Add the potatoes to the skillet and stir around in oil. Allow the potatoes to become coated in the seasoning. Do this for about 5-7minutes (depending on size of potato cubes). If you’re adding bacon, begin cooking them in a separate pan.
3. When potatoes are done, move them into a bowl to be set aside. Dump in the black beans, scallions, jalapeno, and frozen vegetables to the skillet with oil. 
NOTE: if you’ve cooked bacon and are feelin a lil’ Paula Deen, you can use the fat reserve as your oil instead. I didn’t do this, but I’m sure it’ll give it some crazy flavor AND you won’t have to worry about finding a way to dispose it safely. 
Season with garlic powder (optional), salt and pepper as desired, cook for about 5 minutes.
4. Add potatoes back in to heat back up. Serve hot, top with avocado (and crumbled bacon!).

It’s a flexible recipe. I’m going to add some cherry tomatoes next time…