Mexican-style potato and veg 'hash' recipe
Fancy something a bit more refreshing this Boxing Day? Our leftover hash is just the ticket. Chuck any leftovers into a pan then serve with smashed avocado and a dollop of yogurt.
See method- Serves 6
- 15 mins to prepare and 10 mins to cook
- 486 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 1 tbsp vegetable oil
- 2 red onions, 1½ finely sliced, ½ finely chopped
- 6 Plant Chef Cumberland-style bangers
- 500g leftover roast potatoes, roughly chopped
- 500g leftover roasted vegetables, such as parsnips, carrots and Brussels sprouts, roughly chopped
- 2 tsp smoked paprika, plus extra to garnish
- 1 tbsp cumin seeds
- 1 red chilli, deseeded and finely chopped
- 30g coriander, finely chopped
- 2 large ripe avocados
- 3 limes
- 6 tbsp Plant Chef soya alternative to Greek-style yogurt
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Shop ingredientsEach serving contains
- Energy
- 2030kJ 486.0kcal
- Fat
- 26g
- Saturates
- 4g
- Salt
- 1.3g
- Sugars
- 9g
of the Reference intake
Carbohydrate 46.7gProtein 11.2gFibre 11.7g
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Method
- Heat the oil in a large frying pan over a medium-high heat. Add the sliced onion and bangers and cook for 5-6 mins, breaking up the sausages into smaller chunks using a wooden spoon. Add the potatoes and vegetables to the pan and fry for a further 10 mins until piping hot and crisping around the edges. Sprinkle over the paprika, cumin and half the chili and cook for 2-3 mins until fragrant. Season to taste with freshly ground black pepper and sprinkle over a pinch of smoked paprika and half the coriander.
- Meanwhile, mash the avocado with a fork until smooth. Stir through the remaining chili, coriander, finely chopped red onion and the juice of 2 limes. Season to taste with freshly ground black pepper.
- Serve the hash with the guacamole, a spoonful of yogurt and the remaining lime, cut into wedges.
- See more Christmas leftovers recipes
