Mexican Veggie Hash Recipes

MEXICAN VEGGIE HASH

Steps:

• Cook the potatoes in boiling salted water for 5 mins, then drain and let steam-dry. Heat half the butter and oil in the pan and fry the potatoes for about 10-15 mins until golden. Add the chopped chilli, garlic, Cajun seasoning, sweetcorn and black beans, and heat through for about 5 mins, then season.
• Keep warm in a low oven while you fry the eggs in the rest of the butter and oil until cooked to your liking. Divide the potatoes between 2 bowls and top with an egg, some chopped avocado and the sliced chilli. Serve with lime wedges, soured cream and warm tortillas, if you like.

MEXICAN VEGGIE HASH

Steps:

• In a large pot of boiling salted water, cook potato cubes for 5 minutes. Drain and steam dry.
• In a large frying pan, heat oil and butter and add potatoes. Fry for about 10-15 minutes until golden.
• Add chili, garlic, Cajun seasoning, sweetcorn and black beans. Cook for 5 minutes until heated through.
• Season to taste. Keep warm over low heat.
• In a frying pan, heat butter and oil and fry eggs to your preference.
• Divine potatoes between 2 serving bowls and top each with a fried egg, some avocado cubes and a few chili slices.
• Serve immediately with lime wedges, sour cream and warm tortillas, if you wish.

MEXICAN HASH

Steps:

• Heat a skillet over medium-high heat. Add chorizo, breaking it apart until crumbly. Saute until it starts to brown, about 3 minutes. Add chopped onion and cook, stirring frequently, until onion is translucent, about 3 minutes. Transfer chorizo-onion mixture to a plate.
• Pour oil into pan and heat over medium-high heat. Add frozen hash brown potatoes and seasoning salt. Stir to coat potatoes in the oil.
• Let the potatoes brown on one side, then flip once after about 5 minutes. Both sides should be browned and crispy, about 5 minutes per side. Add the diced tomatoes and the chorizo and onion mixture; stir gently to mix evenly. Cook for 4 more minutes, stirring once to rotate the ingredients from the bottom of the pan to the top for even cooking.
• Serve topped with cilantro and cubed avocados.

MEXICAN VEGGIE HASH RECIPE

Steps:

• How (your directions): Preheat oven to 400° F. Grease 2 large baking sheets with oil or line with a silicone mat. Set aside. Using the dicing blade on a food processor, or using a sharp knife, dice the potatoes into a small dice, keeping the dice size consistent for even roasting. Toss potatoes with 1 teaspoon olive oil and evenly distribute between the 2 baking sheets. Roast for 20 minutes. Meanwhile, in a large fry pan, heat 1 teaspoon olive oil over medium heat. Add diced red onion and sauté for 5 minutes. add bell pepper and sauté an additional 5 minutes. When potatoes have finished roasting, add potatoes to the fry pan. Add black beans, cumin and a pinch of salt and pepper. Press mixture firmly so that a golden crust can form on the hash (like making a crunchy paella). Serve hot with your favorite toppings- I highly recommend avocado and a fried egg so that the yolk can act as a sauce! Why (the science): Potatoes and beans create a complete protein, meaning that this dish can be vegan (skip the egg) and you still get all 13 of the essential amino acids your body needs!

SOYRIZO®, EGG, AND VEGGIE HASH

Steps:

• Heat a large skillet over medium heat and add olive oil to the hot skillet. Cook onion, carrot, and zucchini until lightly softened, about 5 minutes. Add chopped spinach and cook for 2 minutes.
• Push all ingredients to one side of the pan. Add soy chorizo and cook until browned and hot, stirring occasionally, 2 to 4 minutes.
• Meanwhile melt butter in a separate skillet over medium heat and crack eggs into it. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
• Serve eggs with sauteed vegetables and soyrizo.