Potato Hash
Potato hash is a chuckwagon classic, a one-pan marvel that wrangles up diced potatoes and a posse of veggies, cooked to perfection. It's a hearty, satisfying dish that's been rustled up by farm folk and city slickers alike. Our vegan twist takes it to the next level with no cows or critters involved. This recipe tastes great and is filled with flavour explosions that'll make your taste buds holler, "YEEHAW!" Not only that, it's plant-powered and made with pure, unadulterated goodness. And it's easy to make (Even city slickers can whip this up in no time). Plus, it's a great way to use up Leftovers. In this hash, you're the maverick chef as you sauté, season, and serve up a dish that's hearty enough to satisfy the hungriest of outlaws.
Ingredients
- 2 tbsp olive oil
- 1 cup diced onion (about ½ medium)
- 1 tbsp Bragg soy seasoning or tamari
- 1½ tsp minced garlic (about 3 cloves)
- 1 tsp dried mushroom powder
- 1 tsp Bestchestershire Sauce or Vegan Worstchestershire Sauce
- ½ tsp Spike all-purpose seasoning or Old Bay seasoning
- ½ tsp paprika
- freshly ground black pepper, to taste
- 3 cups chopped cooked mushrooms or 4 cups chopped raw mushrooms (about 18 medium)
- 5 cups chopped cooked russet potatoes
- 2 cups diced zucchini (about 1 medium)
- 1 cup chopped vegan sausage
- 1 cup Just Eggs
- 1 tbsp fresh herbs (basley, parsley, or thyme)
Instructions
- Place a large nonstick frying pan on medium heat for 2–3 minutes without adding any oil. Pan is hot when a splash of sprinkled water dances on it. (Using your fingertips, flick a little bit of water on the pan to test.) Add 2 tbsp olive oil and heat for 30 seconds–1 minute before adding 1 cup diced onion. Sauté until translucent and beginning to darken (about 5 minutes).2 tbsp olive oil, 1 cup diced onion
- Add 1 tbsp Bragg seasoning, 1½ tsp minced garlic, 1 tsp each Bestchestershire Sauce and dried mushroom powder, ½ tsp each Spike seasoning and paprika, and freshly ground black pepper to onions. Stir in and cook for 1–2 minutes to seal the flavours into the onions.1 tbsp Bragg soy seasoning or tamari, 1½ tsp minced garlic, 1 tsp dried mushroom powder, 1 tsp Bestchestershire Sauce, ½ tsp Spike all-purpose seasoning or Old Bay seasoning, ½ tsp paprika, freshly ground black pepper, to taste
- Add 3 cups chopped cooked mushrooms (if using raw mushrooms add 4 cups and cook for about 10 minutes or until mushrooms start to brown).3 cups chopped cooked mushrooms or 4 cups chopped raw mushrooms
- Add 5 cups chopped diced russet potatoes. Stir in and let cook for about 5 minutes or until it starts to brown. Add 2 cups chopped zucchini. Continue cooking for about 5 minutes.5 cups chopped cooked russet potatoes, 2 cups diced zucchini
- Add 1 cup chopped vegan sausage,1 cup just eggs and 1 tbsp of fresh herbs. Mix and let cook for about 5 minutes.1 cup chopped vegan sausage, 1 cup Just Eggs, 1 tbsp fresh herbs
- Serve immediately with a fresh salad.
Breakout Trick
For soy-free, replace Bragg soy seasoning or tamari with coconut aminos (soy-free seasoning)
Nutrition
Calories: 462kcalCarbohydrates: 50gProtein: 26gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 813mgPotassium: 1332mgFiber: 7gSugar: 7gVitamin A: 334IUVitamin C: 29mgCalcium: 66mgIron: 16mg
Tried this recipe?Let us know how it was!
