This smokey Mexican inspired potato hash is packed full of vegetables and legumes making it really satisfying in terms of not only flavour but how satiated it will leave you feeling. This is fairly quick to make and will take you less than thirty minutes, making it the perfect weeknight dinner when you don’t want to spend ages cooking or leisurely weekend brunch.
This dish reheats well meaning that it is a fast and purse friendly option to make in bulk and eat throughout the week if you were looking for meal prepping ideas.
It is also a great recipe to make in order to reduce food waste as you can add or subtract vegetables and legumes as you needed to. I use white potatoes in this recipe but you could use sweet potatoes if they are all you have to hand. You could also throw in kale in place of spinach, red onion in place of spring onion and green pepper instead of red making it a really versatile recipe. For other handy recipes to help reduce food waste why not try my Bubble & Squeak bowl which you can find here.
I first began making this potato hash when I stopped eating meat in 2018, however, I wasn’t vegan so would still top it with a poached egg and a sprinkle of feta. Now I usually have it with my Easy 5 Minute Guacamole instead which is a really nice addition as the creaminess is a lovely contrast to the spicy flavours.
I normally use one chilli in this, however, you can use more or less if preferred. Alternatively you could use cayenne powder or chilli powder for convenience if you don’t have any fresh. If you like this recipe you may also like my Tofu Shakshuka recipe and my Spicy Spanish Style Beans wich you can find here.
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