So what’s a hash?
Let’s hash it out!
Apparently meat is usually involved…
Plus potatoes.
You fry those two up with onions then squirt some ketchup on there and call it good.
Except I like to do things a little differently, if you haven’t already noticed.
Instead we’re nixing the meat (obviously) and adding veggies! and lots of spices!! and avocado!!! for a healthy, yet tasty breakfast.
Or breakfast for dinner because for some reason breakfast food tastes better in the evening.
Now let’s start with the potatoes.
I like to bake potatoes in advance to have on hand for quick dinners throughout the week.
Just scrub, dry, poke, then bake right on the middle oven rack at 425 for 45 minutes to an hour, depending on the size of your tater(s).
You can use Russet or Yukon Golds, I just so happened to have some Russets on hand.
I cubed up my refrigerated baked potato then fried that sucker in a splash of evoo, until hot and crispy golden brown.
Of course I added diced green bell pepper, juicy sweet corn, fresh zesty lime juice, earthy ground cumin, spicy cayenne pepper, savory nutritional yeast, sea salt, black pepper, toasted pepitas, and roughly chopped cilantro!
Whew.
Creamy avocado slices topped the bowl off quite nicely.
P.S. I didn’t have any salsa on hand, but you good certainly serve this dish with your salsa of choice along with hot sauce for more of a kick if you like to be kept on your toes.
Pota-toes.
ha.
P.P.S. If your pan is looking super dry by the time you add the corn, add another little splash of oil so your corn cooks up plump and doesn’t shrivel (like mine, oops).