Hash with Plant Based Chorizo

I know I already have one recipe for vegetarian hash in this blog but as I was asked to post this specific one which uses plant bases chorizo, so here it goes. This dish can be well made with real chorizo or other meats too.

Basically I started this dish as I had some plant based chorizo that needed to be used before it expired. Then I just raided my fridge for the other ingredients. Feel free to use whatever veggies you like/have available. I boiled the potatoes beforehand to ensure that they get fully cooked and are not hard in the hash. The plant based chorizo has quite a bit of spices and salt in it so make sure you taste the hash before adding any. This can be served as a breakfast dish or as I did a dinner dish. I served it topped with an over easy egg. This specific recipe makes two servings but can easily be multiplied.

INGREDIENTS:

3 medium potatoes cut to bite size cubes

1 tbsp olive oil

1 small onion diced

i package (10 oz) plant based chorizo

1 carrot sliced

1 red bell pepper cut to bite size pieces

1 stalk celery sliced

1 long hot pepper diced (optional)

1 cup fresh spinach

Salt and freshly ground black pepper to taste

2 tsp oregano

2 eggs

STEPS:

1. boil the potatoes until tender and set aside

2. Heat the olive oil in a skillet over medium high heat. Add the diced onion and saute until the onion starts to become tender. Add the plant based chorizo breaking it into smaller pieces with the spatula if it has clumped. At this point also add the carrots as they need longer time to cook. I reduced the heat to medium after a while as not to burn the chorizo

3. When the chorizo starts to brown, add the cooked potatoes, red bell pepper, celery and long hot pepper (if using). Mix well and cook until the peppers start to soften.

4. Add the spinach, salt, pepper and oregano. Mix well and cook for about 2 more minutes until the spinach starts to vilt

5. In a separate skilled fry the eggs to your likeness and use to top the hash portions

Enjnoy!