Best Mexican Veggie Hash Recipes

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

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 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!

WINTER VEGETABLE HASH

Steps:

• Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
• Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!