• 1 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 2 tsp. chili powder
  • 2 Tbsp. tomato paste
  • 2 cups water
  • 1 box (12 oz.) Dr. Praeger’s Sweet Potato Hash Browns, diced
  • 1 can (15.5 oz.) red kidney beans, drained and rinsed
  • 2 cans (14.5 oz each) diced tomatoes with green chilies, like Del Monte
  • 2 cups cooked quinoa
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Sweet Potato Hash Browns
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Servings: 6

  1. Heat oil in 4 to 5-quart pot over medium heat and cook onion,
  2. Stir occasionally, 5 minutes or until soft.
  3. Add garlic and chili powder and cook, stirring, 30 seconds or until fragrant.
  4. Add tomato paste and cook, stirring, 1 minute, until slightly thickened.
  5. Add water, Dr. Praeger’s Sweet Potato Hash Browns, beans, tomatoes with chilies and quinoa.
  6. Reduce heat to medium-low and cook, stirring occasionally, 15 minutes until flavors are blended.
  7. Serve garnished, if desired, with shredded reduced fat cheddar cheese*, sour cream* and chopped cilantro.