1Bell pepper(Chopped - I used a red and yellow striped one but use whatever color you'd like)
8ozBaby bella mushrooms(Sliced)
10ozHodo Adobo Mexican Crumbles(1 box)
1/2tspSalt
1/4tspBlack 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!