Southwestern Hash

2 Red Potatoes (about 12 ounces), scrubbed and cut into 1 inch pieces

Coarse Salt and freshly ground Black Pepper

3 Tablespoons Canola Oil

1/2 Teaspoon Ground Cumin

1 Jalapeno Chile, finely diced (ribs and seeds removed for less heat, if desired.)

3 Scallions, trimmed and thinly sliced

8 Ounces Cherry Tomatoes, halved

1 1/2 Cups cooked Black Beans,drained and rinsed

2 Teaspoons nutritional Yeast Seasoning

1 (8 Ounce) package plain Pasteurized Organic Tempeh

1 firm,ripe Avocado, halved, pitted, peeled, and coarsely chopped

1. Bring potatoes to a boil in a pot of salted water. Cook until knife tender, about six minutes. Then drain.

2. Heat 2 tablespoons oil in a large saucepan over medium-high. Add cumin and cook, stirring until fragrant, about 30 seconds. Add potatoes and cook, stirring occasionally until golden, 5-7 minutes. Transfer to a bowl.

3. Heat remaining tablespoon oil over medium heat. Add jalapeno, scallions, (reserve one for garnish, if desired), tomatoes, beans, and yeast. Crumble in tempeh. Cook until tomatoes begin to break down, stirring frequently, 5-7 minutes. Add potatoes and cook just until heated through. Remove pan from heat and gently stir in avocado. Season with salt and black pepper. Garnish with reserved scallion, if desired, and serve.

Note: Nutritional yeast is an inactive form of yeast that imparts a flavor similar to cheese.

Serves: 4

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