This post is sponsored by Hodo. All opinions are my own.

The holiday season is in full swing, and that means lots and lots of comfort food. But while comfort food is delightful, it often leaves me craving something a little more nutritious. So I’m taking a short break from holiday food to focus on this vegan breakfast hash with Hodo Adobo Mexican Crumbles. This healthy yet satisfying dish is easy to make and bursting with flavor. It’s just what you need after an indulgent holiday feast.

What’s Hodo?

Glad you asked! Hodo Foods makes plant-based, plant-protein foods that are as tasty as they are nutritious. They focus on producing real food with clean, organic ingredients. Their newest product, which I used for this recipe, is their Adobo Mexican Crumbles. These crumbles are pre-seasoned, making them incredibly easy to use. They’re also delicious. In addition to using them in this vegan breakfast hash, I made burrito bowls and tacos with them. All absolute delights with minimal effort. Oh, and they’re also now available at all Whole Foods Market stores!

Tell me more about making this hash.

There are two main elements to this vegan breakfast hash. The salsa, and the hash itself. While that may sound daunting, I promise you it’s not. The thing about this salsa is that you don’t have to do much chopping. To make it, you simply blister tomatoes, onion, garlic and a serrano pepper in a pan on the stove. Then, throw them all in a food processor, along with a handful of fresh cilantro, the juice of a lime, and some salt and pepper. Blitz until smooth, and you’re done. No excessive chopping necessary.

To make the hash, you roughly chop and/or slice some onion, garlic, potato, bell pepper and mushroom. You can even buy pre-sliced mushrooms for ultimate ease (that’s what I did and I’d highly recommend it). Sauté your Hodo Adobo Mexican Crumbles for a few minutes to brown them. Then set them to the side and sauté your veggies. Start with the onions and garlic. Cook over medium heat until they’re fragrant and the onions are translucent. Then add the chopped potato and cook for about 10 minutes, or until they’re tender. Add the mushrooms and bell pepper and cook for another 10-15 minutes. Finally, add the Mexican crumbles back in and toss to warm and incorporate. Spoon it onto four plates, and top with salsa, avocado and radish slices, and fresh cilantro. Squeeze a bit of lime on top and you’ve got a balanced breakfast hash fit for a vegan king. Or a flexitarian queen. Because you don’t need to be vegan to enjoy this delicious dish.

Vegan Breakfast Hash with Hodo Adobo Mexican Crumbles

Course Breakfast, brunch

Keyword adobo, healthy breakfast, Hodo, Hodo Adobo Mexican Crumbles, Mexican crumbles, plant based, salsa, vegan, vegan breakfast hash, vegan brunch

Servings 4 people

Equipment

Food processor (blender will do in a pinch)

Ingredients

Salsa

4 Roma tomatoes
1 Serrano pepper (Add more to up the heat!)
1/2 Yellow onion
2 cloves Garlic
1 Lime (Juice of)
1 Small handful fresh cilantro
1/2 tsp Salt
1/4 tsp Black pepper

Breakfast Hash

2 tbsp Grapeseed oil (Divided)
1/2 Yellow onion (Chopped)
2 cloves Garlic (Diced)
2 Red potatoes (Chopped)
1 Bell pepper (Chopped – I used a red and yellow striped one but use whatever color you'd like)
8 oz Baby bella mushrooms (Sliced)
10 oz Hodo Adobo Mexican Crumbles (1 box)
1/2 tsp Salt
1/4 tsp Black pepper

Optional garnishes

Avocado (Sliced)
Radishes (Sliced)
Lime wedges

Instructions

Start by making the salsa. To do this, dry roast the tomatoes, serrano pepper, onion and garlic in a large saucepan over medium heat until the skins of the tomatoes start to blister and the onion and garlic begin to char. Then transfer everything to the bowl of your food processor. Add the juice of one lime, as well as a handful of fresh cilantro, 1/2 tsp salt and 1/4 tsp freshly ground black pepper and blitz until smooth. Adjust salt and pepper to taste and set to the side.
Now make the hash. First, heat 1 tbsp oil in a large saucepan. Add your Hodo Adobo Mexican crumbles and cook for a few minutes to brown. Then set to the side.
In the same saucepan, heat 1 tbsp oil and then add the chopped garlic and onion, stirring every so often. When they're fragrant and the onion is translucent, add the chopped potatoes. Cook for about 10 minutes (stirring occasionally), then add the sliced mushrooms and chopped bell pepper. Add 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Cook for another 10-15 minutes, or until all veggies are tender and nicely browned. Then add your Hodo Adobo Mexican Crumbles back in and toss to warm and incorporate. Adjust seasoning to taste, and remove from heat.
To plate, evenly distribute hash onto four plates. Top with a few spoonfuls of salsa, as well as some chopped cilantro, sliced radishes and avocado. Squeeze lime juice on top and enjoy!

And there you have it. A delicious vegan breakfast hash packed with protein and nutrients. If you make this, let me know what you think in the comments or on Instagram!

And if you’re looking for more breakfast ideas, try my almond, ricotta and blueberry pancakes or my hatch chile and honey goat cheese omelette.