Soy Chorizo Potato Hash
Trader Joe’s Soy Chorizo is my new OBSESSION.
I make at least one meal a week with it and I’m not exaggerating. It is so delicious. It makes the best substitute for most things that are generally made with ground beef. This evening I was feeling adventurous and I saw someone on my instagram feed making a hash that looked SO DELICIOUS. S/o to instagram for being my greatest foodspiration. Since hash is usually not meatless, I thought I’d do a little take of my own.
This recipe includes onions, garlic, potatoes, tomatoes, carrots and lots of seasonings topped with an egg. An easy, protein-filled and delicious meal! First things first, its “mise en place” time (I learned that phrase from Chef Anne Burrell like a year ago and I use it when I want to sound fancy). If you’re not familiar, mise en place is just a French culinary phrase for putting everything “in its place.” This is all the chopping and cutting and peeling etc that you’ll need. This takes a lot of stress out of the process later on.
Pre- egg and toppings!
Once everything is in place, heat some oil in a large pan on medium heat. Sauté onions, add the potatoes and carrots and spices. Cook for a while before adding tomatoes and garlic. Then add the soyrizo, cook up the eggs and voilá! You’ve got a meal!
I topped mine with shredded cheese and greek yogurt and enjoyed! This would also be really cook on top of a toasty or fried tortilla or inside a taco AND its vegan until you add the egg and toppings, so we all win here. Really whatever your little heart desires is a-ok with me.
Soy Chorizo Potato Hash
Ingredients:
- 5 tbsp olive oil
- 6-7 medium gold potatoes
- 1 medium onion
- 6-8 cloves garlic
- 1 pack Trader Joe's Soy Chorizo (or tofu scramble, if you don't have access to this)
- 1 cups halved cherry tomatoes
- 3 large carrots
- salt & pepper to taste
- cumin to taste
- onion powder to taste
- garlic powder to taste
- smoked paprika to taste
- chili powder or cayenne to taste
- shredded cheese (optional, omit if vegan)
- non-fat greek yogurt or sour cream (optional, omit if vegan)
- 4 eggs (optional, omit if vegan)
Instructions:
- Peel and dice gold potatoes and carrots. Chop onion and garlic. Chop cherry tomatoes in half.
- Add 4 tbsp of olive oil to a pan on medium heat. Sauté onions. Add potatoes and carrots along with all your spices. Allow to cook for about 10 minutes with the lid on (depending how large you diced them).
- Take the lid off the potatoes and test them for doneness. At this point, you want them to be about 75% cooked. Add chopped tomatoes and garlic. Allow to cook with lid on for about another 5 minutes. You can also add any leftover veggies or beans you have lying around!
- Take lid off and test for seasoning. Add more of whatever you'd like at this point. Add soyrizo. Allow to cook until everything has come together and potatoes and carrots are fully cooked. Turn off stove and cover.
- If you're adding eggs, add last tbsp olive oil to a different pan on medium heat. Add 4 eggs and cook to preferred done-ness with salt. I like sunny side up or over medium.
- Add mixture to a bowl. Top with shredded cheese, sour cream and your egg. Enjoy!
