Corned beef hash was a big holiday food in our family when I was growing up. Obviously, I don’t eat beef now, but sometimes I still crave the salty, rich flavor of the hash and how great an addition to breakfast it was. This recipe cleverly uses lighter, healthier kidney beans to mimic the missing protein and tahini for flavor. It’s so good, you’ll fool even the heartiest of meat-eaters!
Ingredients, serves 4
1 cup (230 g) cooked kidney beans
1 tbsp (15 ml) coconut or olive oil
1 clove garlic, minced
1 cup (151 g) finely diced white onion
1 cup (175 g) chopped red potatoes (1/2″ [13 mm]) chunks)
¼ cup (62 g) tahini
1 tbsp (15 ml) soy sauce or coconut aminos
¼ tsp salt
¼ tsp pepper
1/8 tsp cayenne
Chives, for garnish
– In a small bowl, mash about three-fourths of the kidney beans with a fork and set aside.
– Heat the oil in a large skillet over medium heat. Sauté the garlic and onions for 3 to 5 minutes, or until softened and fragrant. Toss in the potatoes, tahini, soy sauce, salt, pepper and cayenne, stirring to combine.
– Cover and continue to cook over medium heat for 15 to 20 minutes, or until the potatoes are fork-tender. If things start getting stuck to the pan before the potatoes are ready, you can add 1 tablespoon (15 ml) of water as needed to loosen things up. Once the mixture is becoming browned and crispy, remove from the heat. Garnish with fresh chives and serve!
– Leftovers can be refrigerated and reheated as needed for up to 1 week.
Recipe reprinted from Homestyle Vegan by Amber St. Peter with the permission of Page Street Publishing Co.
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