I had been thinking about a vegan/vegetarian substitute for corned-beef hash.
I was getting pretty hungry and needed something to fill my belly. This did, and I have more in the fridge for another breakfast when I need something filling that will last. I ate about half of it this morning with a little ketchup and a slice of Italian or bread around 9 or 10 AM. At 6:14 PM, I’m still not hungry. It’s a good breakfast to hold you over for the day. (I’m not saying it will work for everyone’s appetite, but it’s still delicious.)
- 1 cup pecan or walnut meal (pecans or walnuts ground into a meal, like flour, but grainy)
- 1/2 cup chick pea or oat flour (in a blender, you can grind up oats in a into a powder to make the flour)
- 1-2 small potato(es), peeled and diced very small
- 1 small sweet pepper or 1/4 bell pepper, chopped, sliced fine, or diced very small
- 1/4 onion or 1/2 small onion, peeled and chopped
- 1 or 2 pinches of salt
- 1 Tbsp oil
- 1/2 cup water
- Pour oil into a small frying pan.
- Add potato, pepper, and onion prepared according to directions above under “Ingredients”.
- On medium heat, cook, covered, for about 5-10 minutes, stirring occasionally, until potatoes soften.
- Add pecan meal and chick pea or oat flour.
- Add salt.
- Mix well.
- Add water.
- Mix well.
- Cook for about 5 minutes, stirring frequently. The hash may begin to brown. At the very least, it should clump together. The water should be fully absorbed and all ingredients should stick together.
If desired, you can add more salt to taste. It’s delicious with or without ketchup, and goes well with bread or toast, and on bread or toast.