Table of Contents

Pantry Hash

By Teresa Finney

An easily customizable hash recipe that can be served for breakfast/lunch/dinner is a great way to make use of your pantry ingredients. Swap out Yukon golds for sweet potatoes (or whatever root vegetable you have in your pantry, although cook time may vary depending). Add black beans in lieu of pinto; introduce fresh or frozen spinach to the hash, or add leftover shredded meat to beef it up.

Makes 2 servings
Time: 35 to 40 minutes (depends on the potatoes)

3 T unsalted butter
3 T vegetable oil
2 Yukon gold potatoes, peeled and diced into 1/2-in cubes
Kosher salt & ground black pepper, to taste
1 medium yellow onion
3 garlic cloves, minced
8 oz canned corn, drained
2 t ground cumin
8 oz canned pinto beans, drained
1 to 2 t ground chili powder, or to taste
1 heaping T tomato paste
2 eggs
Handful of cilantro, roughly chopped
1 lime
Tortillas, warmed for serving

Additional Toppings
Salsa
Cheese (recommendations: pepper jack and/or cotija)
Chopped chives
Hot sauce
Sliced radishes

Heat 2 T butter and 2 T vegetable oil in cast iron skillet or large nonstick saute pan over medium-high heat. Add diced potatoes and season with salt and pepper. Cook, stirring occasionally, until tender and mostly golden brown, about 20 to 25 minutes. Remove potatoes from skillet with a slotted spoon and place on a plate lined with paper towels to absorb excess oil.

In the same skillet set over medium-high heat, melt remaining butter and oil. Add diced onions and season with salt and pepper. Cook onions until slightly translucent, 5 to 7 minutes. Add garlic and stir, being mindful not to burn garlic (lower heat if necessary or just as a precaution).

Add drained corn to skillet and season with ground cumin. Stir to combine and cook just until corn is heated through, about 3 minutes.

Add drained pinto beans to hash and season with ground chili powder. Again, stir to combine and cook just until beans are heated through, about 3 minutes.

Add potatoes back to skillet and squeeze in tomato paste. Stir to combine and let hash cook for an additional 5 to 7 minutes to let flavors meld.

Cook eggs to preference right before serving.

Add chopped cilantro and juice from 1 lime to hash and stir to combine. Adjust seasoning if necessary.

Top hash with eggs or serve them alongside.

Serve hash with warmed tortillas and any additional toppings.


Teresa Finney is currently a furloughed merchandiser, forever a freelance recipe developer living in Atlanta, GA by way of the Bay Area, CA.