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Breakfast Brunch Eggs

Soyrizo Potato Hash


My love affair with hash started in the early 90’s when I use to frequent a trendy little breakfast cafe on 3rd street in Los Angeles called Quality. My go-to breakfast was their home-made beef hash and eggs. This has always set the standard for what I consider to be the ultimate hash and eggs. This hash was made with tender shredded beef brisket, scallions and slightly mashed potatoes, just enough to hold everything together with a caramelized slightly crispy crust.

I’m not featuring Qualities’s beef hash here, as I’m not eating much meat these days but this is a version I think both vegans and non vegans will really enjoy. I have replaced the meat with soyrizo (thanks to my friend Carl who turned me onto it), which is a vegetarian alternative to using Mexican style chorizo.

I have to say, I often dislike plant-based foods that try to mimic other animal-based products. I find they are usually over-processed, and often times flavor and texture is a problem for me, but the soyrizo gets a pass for its great flavor, texture and versatility . I’m featuring it in today’s hash recipe and have been using it for tacos, scrambles, mixed with vegetables, and I can’t wait to try it in stews and chilis when the weather starts to cool down here Palm Springs.

I hope you will try it too!


Ingredients

  • 2 tbs avocado oil
  • 1 large russet potato 1/2″ dice
  • 1/2 cup red bell pepper diced
  • 6 oz. soyrizo (I like Trader Joe’s brand) crumbled
  • 3 scallions sliced
  • 2 tbs. cilantro or parsley chopped

Directions

  1. Heat oil in a 10″ nonstick over medium heat
  2. Add potatoes, red bell pepper, 2-3 tablespoonfuls of water and cover pan to allow vegetables to steam cook for about 2 minutes or when water evaporates.
  3. Uncover pan and allow potatoes to brown in the oil, tossing and stirring to brown evenly.
  4. Add crumbled soyrizo, scallions and continue cooking until heated through and fully incorporated.
  5. Top with fresh cilantro/parsley and serve with poached eggs or however you like your eggs.

Serves 2

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