Red Potato and Vegan Chorizo Hash

Take breakfast potatoes to another level with the addition of spicy, tangy vegan chorizo.

This hearty, warm dish can be served alongside a tofu scramble at brunch or all on its own.

Serves 4

What You Need:

1/2 cup safflower oil, divided
2 red potatoes, diced large
1/2 cup medium-diced onions
1/2 teaspoon coriander
1 teaspoon dried basil
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 6-ounce package vegan chorizo
Salt, to taste

What You Do:

  1. In a skillet over medium-high heat, heat 1/4 cup oil until hot and simmering. Add potatoes, cover, and cook until potatoes are soft, 7 to 10 minutes.
  2. Add onions, coriander, basil, cumin, and chili powder. Reduce heat to medium-low and cook uncovered for 5 to 10 minutes or until potatoes are crispy.
  3. While potatoes are cooking, in a small skillet over high heat, heat remaining oil until hot and simmering. Add chorizo, cook until heated through, and remove from heat. Fold into potato mixture and salt to taste. Serve immediately.
 Comments

More Recipes

Neapolitan Bars

Strawberry, chocolate, and vanilla come together in these sweet, simple bars.
Read More »

Fresh Spring Rolls

Wrapped in rice paper, these refreshing spring rolls are a great gluten-free appetizer or snack.
Read More »

Peach & Blackberry Parfait

Fresh fruit is paired with raspberry coulis for a sweet, light dessert.
Read More »

Spinach-Artichoke Dip

Served warmed or chilled, this spinach-artichoke dip is a hit at parties.
Read More »

Raw Berry Pie

Brighten up your next summer picnic with this raw berry pie.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »