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Tilth Holiday Potato Hash

Photo courtesy Home Grown Wisconsin Potatoes

A Tilth Alliance’s Good Food Bag favorite

Hearty potato hash with black beans and chard 

The holiday season revolves around good food for many, especially the folks at Tilth Alliance, a Seattle-based nonprofit committed to food access and equity. The organization manages several community learning gardens in and around Seattle — including the city’s largest urban farm – and partners with local farmers to build and promote a sustainable food system.

In 2023, Tilth Alliance delivered 26,319 Good Food Bags to South Seattle families, each filled with organic produce from small farms across the state, of which 51% were BIPOC owned/operated. The Good Food Bags program prioritizes sourcing from immigrant and refugee farmers, BIPOC, female, and LGBTQ+ farmers — all marginalized members of the agricultural web. Each bag also includes recipes. 

Tilth Alliance shared its three favorite Good Food Bag recipes of 2023 with us this week through their newsletter. With the region’s coldest month nearly upon us, these three dishes will surely warm your family’s stomachs and tickle their tastebuds. Here’s the first. Look for their favorite recipes for Minestrone Soup and Kale and Garlic soon.

Potato Hash with Black Beans and Chard 

Recipe adapted from

Prep and cook time: 30 minutes 


2 tablespoons olive oil

1.5 pounds baby potatoes, quartered (about 4 cups)

1 bunch green onions, thinly sliced and separated whites from greens

One 15-ounce can black beans, rinsed and drained

1 teaspoon sea salt

½ teaspoon ground cumin

½ teaspoon chili powder

1 bunch chard, destemmed and thinly sliced

1 tablespoon lime juice 


  1. In a large non-stick skillet, heat the olive oil. Cook the potatoes over medium-high heat, stirring occasionally, until brown and tender, about 15 minutes. Turn the flame down if they begin to blacken. Add the white portion of the green onions, black beans, salt, cumin, and chili powder. Sauté 3 minutes more, until the shallot is soft. Carefully fold in the chard and cook until wilted. Drizzle with the lime juice. And green portion of the green onions 
  2. Serve the hash warm with a fried egg on top

More at Seattle’s Child:

Meet ‘MasterChef Jr. Home for the Holidays competitor’ Colbie

3 festive desserts from Seattle recipe developer Jean Galton

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Seattle's Child Staff