Southwestern Breakfast Hash
Southwestern Breakfast Hash is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. For $2.31 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains approximately 21g of protein, 25g of fat, and a total of 473 calories. 20996 people were impressed by this recipe. It is brought to you by wholeliving.com. A mixture of ground cumin, coarse salt, canolan oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 97%, this dish is spectacular. Similar recipes are Southwestern Hash, Southwestern Hash, and Southwestern Hash with Eggs.
Servings: 4
Ingredients:
1 medium avocado, coarsely chopped
1 can (15 ounces) black beans, drained and rinsed
3 tablespoons canola oil
8 ounces cherry tomatoes, halved
Coarse salt and freshly ground black pepper
1/2 teaspoon ground cumin
1 jalapeno, seeded and finely diced
2 teaspoons nutritional yeast seasoning
2 medium red potatoes, scrubbed and cut into 1-inch pieces
3 scallions, cut into 1/4-inch slices (reserve 1 for garnish)
1 package (8 ounces) plain, pasteurized organic tempeh, crumbled
Equipment:
pot
sauce pan
bowl
frying pan
Cooking instruction summary:
Directions Bring potatoes to a boil in a pot of salted water. Cook until knife-tender, about 6 minutes. Drain and set aside. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add cumin and cook until fragrant, about 30 seconds. Add potatoes and cook, stirring occasionally, until golden, 5 to 7 minutes. Transfer to a bowl; set aside. Heat remaining oil over medium heat. Cook jalapeno, scallions, tomatoes, beans, yeast, and tempeh, stirring, until tomatoes begin to break down, 5 to 7 minutes. Add potatoes and cook until heatedthrough. Remove pan from heat and gently stir in avocado. Season with salt and pepper. Garnish with reserved scallion.
Step by step:
1. Bring potatoes to a boil in a pot of salted water. Cook until knife-tender, about 6 minutes.
2. Drain and set aside.
3. Heat 2 tablespoons oil in a large saucepan over medium-high heat.
4. Add cumin and cook until fragrant, about 30 seconds.
5. Add potatoes and cook, stirring occasionally, until golden, 5 to 7 minutes.
6. Transfer to a bowl; set aside.
7. Heat remaining oil over medium heat. Cook jalapeno, scallions, tomatoes, beans, yeast, and tempeh, stirring, until tomatoes begin to break down, 5 to 7 minutes.
8. Add potatoes and cook until heatedthrough.
9. Remove pan from heat and gently stir in avocado. Season with salt and pepper.
10. Garnish with reserved scallion.
Nutrition Information:
covered percent of daily need
