Here’s the beauty of a hash: Everything comes together in one big pan there are plenty of textures to keep you interested, and it’s such a casual, spur-of-the-moment meal that you can make the seasonings work with almost anything you’ve got on hand.
Here I combined two of my fave brunch flavors, chipotle and curry, and pretty traditional hash ingredients: Yukon Gold potatoes, sausages (well, maybe vegan sausages aren’t traditional, but you get my drift), and onion. There’s a lot of smoky and spicy flavor going on, and a hint of lime juice at the end brightens everything up. I like this for dinner, too, so feel free to enjoy any time of day.
Often hash is served with a poached egg on top, and I completely understand why. It can get pretty dry, and it’s awesome to have something fatty, saucy, and delicious cutting through the flavors. To that end, I serve this with a mild tahini sauce and chopped avocado. They add creaminess and a nice flavor contrast, and the dressing is super easy to put together. I also serve it over steamed kale, because I do that with everything and because it sops up the sauce and because I enjoy the chewy texture. But a nice bed of fresh salad greens or raw spinach would be a fine touch, too.
Prepare the hash
Preheat a large skillet over medium-high heat and add 1 tablespoon of the oil.
Cook the potatoes in the oil with the salt for about 12 minutes, keeping the pan covered and flipping the potatoes every few minutes. The potatoes should be edible, but still very firm at this point, and lightly browned on a few sides. You can make the dressing while the potatoes are cooking (see directions below).
Add the onion and the remaining I tablespoon oil and cook for about 5 minutes, tossing frequently, until the onions are softened (no need to keep covered anymore).
Now add the sausages, cilantro, oregano, and curry, and cook for about 2 more minutes, just to brown and cook it through a bit. Add the chipotles and cook just to integrate the flavors and make sure the potato is tender enough to eat. Toss with the lime juice and taste for salt and seasonings.
Prepare the dressing
Add all of the ingredients to a small blender or food processor and purée until smooth. Start with ½ cup of the water and see if more is necessary.
Keep refrigerated until ready to use.
Pour the dressing over the top of the hash and sprinkle with the chopped avocado and cilantro.
For the hash:
- 2 tablespoons olive oil
- 1 pound Yukon Gold potatoes, diced into ½-inch pieces
- ½ teaspoon salt
- 1 small yellow onion, finely diced
- 2 vegan sausages (store-bought or homemade; see page 237), cut into
- ½-inch pieces (see Notes)
- ¼ cup chopped fresh cilantro
- 1 teaspoon dried oregano
- 1 teaspoon mild curry powder
- ⅛ cup chipotles in adobo sauce, seeded, finely chopped 2 tablespoons fresh lime juice
For the tahini dressing:
- 1 clove garlic, peeled / cup tahini
- 2 tablespoons nutritional yeast flakes
- 2 tablespoons mellow white miso
- ½ cup to ¾ cup water
For serving:
- 1 ripe avocado, pitted, peeled, and chopped into chunks
- Chopped fresh cilantro or scallions