Spicy Mexican hash

Spicy Mexican hash

Whenever I ask Mr Thrifty what he wants for tea (that’s supper to those of you on the other side of the pond), he invariably says ‘potatoes’. I’m a big fan of the humble spud as well, and this is one of our favourite ways to eat it.

I wasn’t sure what to call this dish. Inspiration came from here, where it’s called Mexican Potato Casserole, but my version looked more like a hash than a casserole.

First, potatoes are roasted with olive oil and Mexican spices, then they’re topped with a mixture of sauteed vegetables, veggie mince (crumbles), salsa and vegan cheese, before being returned to the oven to warm through. I mix the cheese in rather than put it on top, because it melts a lot easier that way and doesn’t dry out.

I’ve made this a few times before. This time I added some diced avocado, fresh tomatoes, coriander (cilantro) and spring onions (scallions) on top before popping it in the oven. Next time I’ll add the toppings AFTER it comes out of the oven, to keep the avocado from turning a rather unappetising shade of green and to provide a raw contrast to the cooked ingredients.

We served it with vegan sour cream (Tofutti brand), and it was most excellent.


Spicy Mexican hash

British American
450g potatoes 1 pound
2 tablespoons olive oil, divided 2 tablespoons
1-1/2 tablespoons taco seasoning (see recipe below) 1-1/2 tablespoons
100g diced onion 3/4 cup
100g diced red pepper 3/4 cup
2 cloves garlic, minced 2
80g veggie mince (crumbles) 3/4 cup
60ml water 1/4 cup
70g sweetcorn 1/2 cup
1/4 teaspoon ground cumin 1/4 teaspoon
30g Cheddar-style vegan cheese 1 ounce
125ml salsa 1/2 cup
salt to taste
For topping
fresh tomato, spring onion, avocado, olives, coriander, etc

1. Preheat oven to 230C (450F). Scrub potatoes, but don’t peel them. Cut into bite-sized chunks. Place in a roasting tin and toss with one tablespoon of the olive oil. Sprinkle with the taco seasoning mix and toss again.

2. Roast, uncovered, for 15 minutes, then turn potatoes and continue to roast until potatoes are cooked through and getting crispy on the outside, about 30 to 45 minutes total.

3. Meanwhile, heat remaining tablespoon of olive oil in a skillet and saute onion for five minutes, until softened. Add red pepper and continue to saute for an additional 10 minutes. Add garlic and saute another minute.

4. Add veggie mince (crumbles) to the skillet, along with 60ml (1/4 cup) of water. Saute until water is absorbed and mince is softened. Add sweetcorn and cumin, and mix well. Continue to cook for another couple of minutes.

5. Finely shred vegan cheese and add to the skillet. Mix until cheese begins to melt. Then add salsa, mix well, and heat through.

6. When potatoes are finished roasting, transfer them to a shallow casserole dish. Top with mince/veggie mixture and return to oven for 15 minutes, until heated through.

7. Remove from oven and add toppings. Serve with vegan sour cream.

Makes two generous servings.


Taco seasoning mix

British American
1 teaspoon onion granules 1 teaspoon
1/2 teaspoon mild chilli powder 1/2 teaspoon
1/2 teaspoon ground cumin 1/2 teaspoon
1/2 teaspoon garlic granules 1/2 teaspoon
1/2 teaspoon paprika 1/2 teaspoon
1/2 teaspoon oregano 1/2 teaspoon
1/2 teaspoon sugar 1/2 teaspoon
1/4 teaspoon salt 1/4 teaspoon
1/8 teaspoon cayenne pepper 1/8 teaspoon

1. Mix all ingredients together.

Makes 1-1/2 tablespoons.

7 Comments

  1. hehe yay new post…yummy….or shall i say delicioso chica!

    once again lucky mr thrifty…lucky lucky lucky!

    xoxoxo

  2. This looks and sounds like a perfect tea meal! I also love potatoes and your hash sounds fantastic! I’m saving the recipe for sure.

  3. WOW! That totally made me dribble on my keyboard. You just know this is perfect for me doncha!

  4. Mmmm looks yummy, sorry I haven’t commented lately, haven’t been online much these days. I will have to post some of my new recipes.

  5. This looks really tasty. I think this would be good for a weekend brunch too. I like your recipe for taco seasoning as well. Tacos are some of my favorite foods and your blend of seasonings would come in handy.

  6. that looks so good. I’m a huge fan of mexican food. especially if you have avacado on the side 🙂

  7. I love your recipes. I am so glad i came across them today! Thanks

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