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Jump start your day with a simple vegan hash to please any palate

Chill's version of vegan hash
Chill's version of vegan hash
Photo taken by author: Lisa Altmann

Trying to find a breakfast food that will please everyone at the table can be quite difficult for a vegan in a carnivore household. Normal morning foods might consist of eggs, bacon or sausage, toast and orange juice. Out of that menu, a vegan will eat the toast and juice. However, by adding a great vegan hash to this list will make it a well-rounded breakfast for each diner.

Chill Restaurant and Lounge creates a vegan hash that I’ve recreated for the home cook. It’s full of vegetables with just a touch of olive oil used in frying. This dish pairs well with a bowl of blueberries and mango chunks. And it makes a great addition to the rest of your families breakfast foods, as well.

For 2 servings you will need 1 large russet potato, 1 large tomato, 1 medium onion, 2 cups of baby spinach leaves, steak seasoning and extra virgin olive oil. Dice up the potatoes, onions and tomato. Rough chop the spinach, or even sliver it into small strips for a more even distribution throughout the hash.

Heat a non-stick skillet drizzled with a teaspoon of olive oil over medium heat. Layer onions then potatoes and season with steak seasoning. Don't stir or turn the mix at this point, while a nice crispy layer of onions is formed. Cover and to steam the potatoes a bit. After about 5 minutes toss the potatoes and onions together and fry over high heat to brown the potatoes.

Test the potatoes and if needed, cover with lid and reduce heat until cooked through. Add spinach and tomatoes, turn heat to lowest setting and toss mixture lightly. Cover with lid for about 2-5 minutes until spinach is slightly wilted and tomatoes just begin to release their juices. Divide between 2 plates and top with your favorite salsa or marinara sauce.

Serve a bowl of blueberries and chunks of mango along with this hash to complete the vegan meal. Your carnivore family and friends will love this hash as it is a nice complement to their eggs and bacon breakfast. Offer hot or iced hibiscus-green tea sweetened with honey to increase the antioxidant levels. Now the day has been jump started in a healthy way.

Ingredients for vegan Hash
Ingredients for vegan Hash Lisa Altmann

Ingredients for vegan Hash

For 2 servings you will need 1 large russet potato, 1 large tomato, 1 medium onion, 2 cups of baby spinach leaves, steak seasoning and extra virgin olive oil. Dice up the potatoes, onions and tomato. Rough chop the spinach.

Layered onions and potatoes
Layered onions and potatoes Lisa Altmann

Layered onions and potatoes

In a non-stick skillet over medium heat, drizzle a teaspoon of olive oil, spread the onions in a single layer topped by the diced potatoes. Sprinkle with the steak seasoning to your taste. If you like it spicier, add more. Do not mix the potatoes and onions. Cover pan with a lid and simmer for 5 minutes.

Remove lid and raise heat to medium-high, still not stirring or mixing. A nice browned onion layer is being achieved. Allow the moisture to evaporate a little while continuing to cook for 2 minutes.

Lower heat back to medium and toss potatoes and onions to mix thoroughly. Test a potato for consistency. If still not done, replace lid and cook for a few minutes until potatoes are done.

Remove lid and continue to fry until potatoes begin to crisp, tossing or flipping to evenly distribute heat and allow everything to brown.

Once this mixture is cooked completely, add tomatoes and spinach. Toss lightly and cover with lid. Reduce heat to low and cook for 3-5 minutes, just until spinach is slightly wilted and tomatoes have released some of their juices. Don't overcook at this point.

Vegan Hash
Vegan Hash Lisa Altmann

Vegan Hash

Divide hash onto 2 plates and top with either salsa or marinara sauce. Serve with a bowl of fresh blueberries and chunks of mango. Add a cup of hibiscus-green tea to complete this breakfast.