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
- Heat oil in a 10″ nonstick over medium heat
- 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.
- Uncover pan and allow potatoes to brown in the oil, tossing and stirring to brown evenly.
- Add crumbled soyrizo, scallions and continue cooking until heated through and fully incorporated.
- Top with fresh cilantro/parsley and serve with poached eggs or however you like your eggs.
Serves 2