Thursday, April 29, 2010

CEiMB: Southwestern Hash




It's Thursday! That means it is time for another Craving Ellie in My Belly recipe. This week's recipe was chosen by Melissa from It's Melissa's Kitchen. She chose for us to make the Southwestern Hash from So Easy: Luscious, Healthy Recipes for Every Meal of the Week by Ellie Krieger.

I really changed this one up a bit. First off, I wanted to make this a dinner rather than a breakfast meal, so I eliminated the eggs, and instead, added some Habenero and Green Chile Chicken Sausage to the hash. I also substituted a poblano pepper for the green pepper in the recipe because I think poblano peppers have such better flavor than plain ol' green bell peppers. I upped the amount of cumin from 1/4 to 1/2 teaspoon. Cumin is one of my favorite spices, and I can't get enough of it. I also threw in some frozen corn at the same time I added the black beans. Black beans and corn are a staple for me whenever I am making a southwestern dish.

I thought this was a filling, flavorful meal. I am glad that I added the sausage and made it for dinner. It was a complete, one skillet meal, with tons of spice and flavor. Yet another great recipe from Ellie. Thanks to Melissa for picking a delicious recipe and be sure to check out the blogroll to see what other participants made!

5 comments:

Mary said...

Yum. That combo sounds great.

Liz said...

I used Poblano peppers too, they are my favorite.

thenotsoskinnykitchen said...

Your changes sound fantastic! The recipe fell a little flat for me, but I think kicking it up with spicy sausage and extra cumin would have fixed that!

Lisa Michelle said...

Oh wow..I love me some hash and yours looks amazing. Love the poblano peppers to add kick!

Melissa said...

This looks great, Sarah. This summer I'm looking forward to doing more cooking, and I'll definitely be trying some of your recipes!