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.

More Recipes

Pesto Hummus with Pomegranate Drizzle {Recipe}

Dip away with our combination of pesto and hummus!
Read More »

Garlicky Brussel Sprout Tacos {Recipe}

Brussels sprouts, sautéed tofu, avocado, and fresh vegetables make for one mean, green taco.
Read More »

Vegan Sandwich with Walnut Veggie Spread {Recipe}

Sometimes, you just want a sandwich.
Read More »

Vegan Chia Lemon Muffins {Recipe}

These muffins are the perfect breakfast or snack when you’re on the go.
Read More »

Easy Vegan Chilled Asparagus Soup {Recipe}

This perfect addition to your springtime brunch menu uses only five ingredients.
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 »