SERVES 4
Breakfast is the most important meal of the day and should fill you with hearty, nutrient-dense fuel that will keep you going strong. This Mexican Breakfast Hash was created by Tamal to honor his fond memories of the delicious Mexican food his mother would make when he was a child. His family used to devour large plates of black beans, tortillas, salsa, and Mexican potato enchiladas. Tamal set out to design a dish that will make you feel good during the day, but also has the comforting qualities of dinner — and so this Mexican Breakfast Hash was born! It is tangy, spicy, salty, and filling.
For the sauce
1 guajillo chile pepper, stemmed and deseeded
1 chile de arbol, stemmed and deseeded
1 pasilla chile pepper, stemmed and deseeded
2 bay leaves
½ tsp. cumin
½ tsp. oregano
½ tsp. paprika
1 Tbsp. apple cider vinegar
1 Tbsp. white sesame seeds
1 Tbsp. maple syrup
3 allspice berries
½ cup diced tomato
1 Tbsp. olive oil
½ cup chopped cilantro
¼ cup vegan mayonnaise, such as Vegenaise
½ tsp. Himalayan pink salt
1 Cook the guajillo, arbol, and pasilla peppers in a pot of boiling water for 2–3 minutes, or until tender.
2 Drain the peppers and put them in a food processor with the rest of the sauce ingredients. Process until mixed well (about 75 percent blended), stopping occasionally to scrape down the sides of the food processor with a spatula. Leaving the mixture slightly chunky gives it character and prevents it from becoming a dressing.
2 Tbsp. coconut oil, for cooking
1 cup diced russet potato (¼-inch pieces)
½ cup diced onion
1 cup minced mushrooms
½ cup diced walnuts
¼ tsp. Himalayan pink salt
To serve
Tortillas
Toppings of choice (optional)
1 Heat 1 Tbsp. of the coconut oil in a skillet and add the diced potatoes, sautéing until they are golden brown and tender. Transfer the potatoes to a bowl and set aside.
2 Add another 1 Tbsp. of coconut oil to the skillet plus the onions, cooking them until they are tender. Throw in the mushrooms and sauté until they are nice and soft.
3 Add the chopped walnuts to the onions and mushrooms. Sauté the mixture for 2–3 more minutes.
4 Then add the chile sauce, cooked potatoes, and ¼ tsp. salt. Mix well.
5 Serve on a plate with tortillas, Cashew Cream Everything Sauce, sliced avocados, and salsa. Everyone can make their own stuffed tortillas.