Sunday, June 26, 2016

Southwest Breakfast Hash

I saw a recipe last week online for a hash recipe that this one is based on. I wanted to use russet and sweet potatoes as well as Chorizo seitan to add more protein and keep with the Southwest theme. This was so good I made it Saturday and Sunday morning. You can whip up some guacamole while the dish cooks. I used a store bought salsa, although you could certainly make your own. Great flavors in this dish.

  • 1-2 tablespoons neutral oil
  • 1 large sweet potato
  • 2 medium (I had a large and a small) russet potato
  • 2 cloves garlic, chopped
  • 1 medium sweet onion, diced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon kosher salt
  • 1/4 cup fresh cilantro, chopped
  • 1 package Sweet Earth Chipotle Seitan

Add diced potatoes to a microwave safe dish with a tablespoon of oil. Microwave on high for 5 minutes. Heat a cast iron skillet and add potatoes.

When potatoes begin to brown on bottom, stir-well.

Add onion and garlic and cook until those are soft and potatoes have some color.

Add spices and seitan, stir well.

Garnish with cilantro.

Top each serving with salsa and guacamole.


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