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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!