Mexican Breakfast Hash

Yields: 4

Recipe, Photo, and Food styling: Leisure Fan Club

“The holiday season is in full swing, and that means lots and lots of comfort food. But while comfort food is delightful, it often leaves me craving something a little more nutritious. So I’m taking a short break from holiday food to focus on this vegan breakfast hash with Hodo Adobo Mexican Crumbles. This healthy yet satisfying dish is easy to make and bursting with flavor. It’s just what you need after an indulgent holiday feast.

There are two main elements to this vegan breakfast hash. The salsa, and the hash itself. While that may sound daunting, I promise you it’s not. The thing about this salsa is that you don’t have to do much chopping. To make it, you simply blister tomatoes, onion, garlic and a serrano pepper in a pan on the stove. Then, throw them all in a food processor, along with a handful of fresh cilantro, the juice of a lime, and some salt and pepper. Blitz until smooth, and you’re done. No excessive chopping necessary.” - Kirby, Leisure Fan Club

Click here for FULL RECIPE!

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Ingredients

Breakfast Hash

• 1 (10oz) pack of Hodo Adobo Mexican Crumbles LOCATE PRODUCT

  2 tbsp grapeseed oil, divided

• 1/2 yellow onion, chopped

• 2 cloves garlic, diced

• 2 red potatoes, chopped

• 1 bell pepper, chopped

• 8 oz baby bella mushrooms, sliced

• 1/2 tsp salt

• 1/4 tsp black pepper

Salsa

• 4 roma tomatoes

• 1 serrano pepper

• 1/2 yellow onion

• 2 cloves garlic

• 1 lime, juiced

• 1 small handful fresh cilantro

• 1/2 tsp salt

• 1/4 tsp black pepper

Garnishes

• Avocado, sliced

• Radishes, sliced

• Lime wedges

Instructions

1. Start by making the salsa. To do this, dry roast the tomatoes, serrano pepper, onion and garlic in a large saucepan over medium heat until the skins of the tomatoes start to blister and the onion and garlic begin to char. Then transfer everything to the bowl of your food processor. Add the juice of one lime, as well as a handful of fresh cilantro, 1/2 tsp salt and 1/4 tsp freshly ground black pepper and blitz until smooth. Adjust salt and pepper to taste and set to the side.

2. Now make the hash. First, heat 1 tbsp oil in a large saucepan. Add your Hodo Adobo Mexican crumbles and cook for a few minutes to brown. Then set to the side.

3. In the same saucepan, heat 1 tbsp oil and then add the chopped garlic and onion, stirring every so often. When they're fragrant and the onion is translucent, add the chopped potatoes. Cook for about 10 minutes (stirring occasionally), then add the sliced mushrooms and chopped bell pepper. Add 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Cook for another 10-15 minutes, or until all veggies are tender and nicely browned. Then add your Hodo Adobo Mexican Crumbles back in and toss to warm and incorporate. Adjust seasoning to taste, and remove from heat.

4. To plate, evenly distribute hash onto four plates. Top with a few spoonfuls of salsa, as well as some chopped cilantro, sliced radishes and avocado. Squeeze lime juice on top and enjoy!