Mexican Hash


A few days ago I had made an experimental vegan lentil dish that went a bit awry…hubby was more than questioning this reduced animal product diet we are trying. So tonight for supper I wanted to make something really flavourful to try and win him over. Please note that this is a vegetarian dish that can be made vegan with a few small changes.

Add 1/2 a chopped onion to a frying pan heated over medium high heat. Sauté the onion in just enough water to keep the onion from sticking. Once the onion has browned add 3 cloves minced garlic. Cook for a minute while the flavours of the garlic start to open up.

Add the diced sweet and white potatoes and cook in a little water about 20 minutes until tender. You may have to continue to add a bit if water to keep potatoes from sticking.

Once potatoes are soft add seasonings, beans, corn, and salsa.

Mix to combine and heat the corn and beans.

In a small bowl beat together four eggs. Scramble the eggs into the hash and cook through. Top with cheese and salsa.

For a vegan option mix in one block of tofu which has been drained and crumbled. Heat through and top with vegan cheese like shreds.

Mexican Hash

1/2 diced onion
3 cloves minced garlic
3 small diced white potatoes
1 large diced sweet potato
1 can black beans rinsed and drained
1 cup frozen kernel corn
1 Tbsp minced jalapeño pepper
1 tsp crushed cumin seed
2 Tbsp dried cilantro
1/2 jar salsa
Four eggs
1 cup shredded cheese


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