Vegan Mexican Breakfast Potatoes
Add a bit of spice to your mornings with these vegan Mexican breakfast potatoes! With jalapenos, Mexican spices, fresh cilantro, tomatoes and avocado, they’re a taste sensation. Enjoy them alongside homemade tofu scramble and sauteed kale.
- 350 g russet potatoes (approx 2 medium) cut into ½ inch cubes
- 1 tbsp olive oil
- 1 brown onion diced
- 1 jalapeño finely chopped
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 150 g cherry tomatoes (approx 15-20)
- 1 avocado sliced
- 1 bunch coriander/cilantro chopped
Bring a pot of well salted water to the boil, and boil the chopped potatoes for 5-10 minutes until they are just tender. Make sure you don’t over-boil the potatoes or they will fall apart when fried.
Next, heat a tablespoon of olive oil in a skillet over medium heat. Add the par-boiled potatoes and fry for 5 minutes, turning occasionally, until they are lightly brown and crispy on all sides, but not burning.
Add the diced onion and jalapeño to the pan and fry for 3-4 minutes more until they begin to soften.
Next, add the spices, stir to coat, then add the tomatoes. Cook for 5 minutes more until the tomatoes blister.
Serve the spicy Mexican breakfast potatoes immediately, topped with the avocado and cilantro.
STORAGE: For the best results, I wouldn’t recommend making this Mexican breakfast hash in advance. However, if you want to speed up the process in the morning, you could parboil the potatoes the night before and store them in an airtight container in the fridge until ready to cook.
Leftovers of this dish work well for lunches, although they do lose some of their crispiness. Keep them in an airtight container for up to 5 days in the fridge. Reheat them in the pan or oven to bring back some crispiness, or otherwise microwave until piping hot.
Calories: 404kcalCarbohydrates: 49gProtein: 8gFat: 22gSaturated Fat: 3gFiber: 11gSugar: 6g