Vegan Hash Recipe

Parboil (optional for crispier potatoes)

Place cubed potatoes in a pot, cover with cold water, add 1/2 tsp salt, bring to a simmer and cook 6-8 minutes until just tender but not falling apart. Drain and let steam-dry in the colander for 5 minutes.

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 2 tbs neutral oil. When shimmering, add the potatoes in a single layer (work in batches if necessary). Sprinkle with 1 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika and 1 tsp dried oregano. Cook undisturbed 4-5 minutes to form a crust, then flip or toss and continue to cook, pressing down occasionally, until golden and crisp on most sides, about 10-12 minutes total. Reduce heat if the potatoes brown too quickly. Transfer potatoes to a warm plate and keep warm.

While potatoes cook (or in a separate skillet), heat 1 tbs olive oil over medium heat. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until the onions soften and start to caramelize, about 12-15 minutes.

When onions are deep golden, stir in 1 tbs brown sugar (or maple syrup), 1 tsp red wine vinegar and 2 tbs water. Continue cooking until sticky and jammy, 2-3 more minutes. Taste and adjust salt as needed. Remove from heat and set aside.

In the same skillet used for potatoes (wipe out excess oil if there's a lot), add 1 tbs olive oil and heat over medium. Add the sliced mushrooms, season with 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, until mushrooms release moisture and brown, about 5-7 minutes.

Add the minced garlic and cook 30-45 seconds until fragrant. Add the halved/diced tomatoes and cook 2-3 minutes just to warm and soften them slightly.

Add the baby spinach in batches, stirring until wilted and bright green, about 1-2 minutes. Taste and adjust seasoning. Remove vegetables from heat.

Divide the crispy breakfast potatoes between plates or bowls. Top each portion with a generous spoonful of the caramelized onion jam.

Arrange the sautéed mushrooms, tomatoes and wilted spinach alongside or over the potatoes.

Spoon 2-4 tbs of red salsa over each serving (about 1/4 cup total per serving) or serve on the side.

Finish with a sprinkle of chopped cilantro, optional nutritional yeast for a cheesy note, and sliced green onions if using. Serve with a lime wedge to squeeze over just before eating.