Southwestern Breakfast Hash
- 2 medium red potatoes, scrubbed and cut into 1-inch pieces
- 3 tablespoons canola oil
- 1/2 teaspoon ground cumin
- 1 jalapeno, seeded and finely diced
- 3 scallions, cut into 1/4-inch slices (reserve 1 for garnish)
- 8 ounces cherry tomatoes, halved
- 1 can (15 ounces) black beans, drained and rinsed
- 2 teaspoons nutritional yeast seasoning
- 1 package (8 ounces) plain, pasteurized organic tempeh, crumbled
- 1 medium avocado, coarsely chopped
- Coarse salt and freshly ground black pepper
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Avocado, medium (1)
- Black beans (1 can)
- Cherry tomatoes (8 ounces)
- Cumin, ground (1/2 teaspoon)
- Jalapeno (1)
- Pasteurized organic tempeh, plain (1 package)
- Red potatoes, medium (2)
- Scallions (3)
- Cooking & Baking
- Canola oil (3 tablespoons)
- Nutritional yeast seasoning (2 teaspoons)
- Salt and freshly ground black pepper, Coarse (1)
Preparation
Read recipe preparation on wholeliving.com
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Recipe Stats
Published January 30, 2012 (1 year ago).
43 people saved this recipe.
