Root Vegetable Hash with Black Beans

4 Servings
  • 15 min
    Prep Time
  • 35 min
    Total Time

This quick root vegetable hash with black beans is loaded with potatoes, carrots and black beans, and seasoned with cumin and chile powder for the perfect side dish for any weeknight meal.


  • 2 tablespoons olive oil
  • 1 bag (12 oz) Cascadian Farm frozen organic root vegetable hashbrowns
  • 1 teaspoon finely chopped garlic
  • 1 can (15 oz) black beans, drained, rinsed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon sea salt
  • 2 cups lightly packed baby spinach


  1. Step 1

    In a 10-inch nonstick skillet, heat oil over medium heat. Carefully add frozen hashbrowns and garlic; stir together. Cover; cook 8-10 minutes, stirring occasionally.
  2. Step 2

    Stir in black beans, cumin, chili powder and salt; cook uncovered 4 minutes, stirring occasionally.
  3. Step 3

    Using tongs, stir in spinach; cook uncovered 2 to 3 minutes or until spinach is wilted.
  4. Step 4

    Serve warm. Great used to fill tacos or burritos!