Vegan Hacienda Hash

Vegan Hacienda Hash

  • Prep Time: 15 mins
  • Total Time: 37 mins
  • Servings: 4-6

    • About This Recipe

    “I have used this for many different thing, such as a side dish, or as part of a filling for sandwiches or wraps, or mixed with grains for a hearty entree, or as a chunky dip for tortilla chips or crackers. It just works with everything and kids love it which surprised me.”

    Ingredients

  • 4cupssweet potatoes, peeled,and diced
  • 1 1/2 tablespoonssafflower oil
  • 1 1/2 cups onions or 1 1/2 cupsred onions, diced
  • 2cupszucchini, diced
  • 1cupcut corn( fresh or frozen)
  • 1cupred pepper, destemmed,deseeded,and diced
  • 1cupgreen pepper, destemmed,deseeded,and diced
  • 1/4 cupjalapeno pepper, destemmed,deseeded,and diced
  • 3/4 cupgreen onion, thinly sliced
  • 1tablespoongarlic, minced
  • 1/4 cupfreshly chopped cilantro
  • 1/4 cupfreshly chopped parsley
  • 1 1/2 teaspoonschili powder
  • 1teaspoonground cumin
  • 1teaspoonsalt
  • 1/4 teaspoonfreshly ground black pepper

    • Directions

  • In a large non-stick skillet, saute the sweet potato in the safflower oil for 5 minutes.
  • Add the onion and saute an additional 5 minutes, stirring often.
  • Add the zucchini, corn, all of the peppers, and continue to saute the mixture for 5 additional minutes, stirring often.
  • Add the green onions and garlic, and saute an additional 3 to 5 minutes or until the vegetables are tender.
  • Add the remaining ingredients and cook an additional 2 minutes to allow the flavors to blend.

    • Reviews

  • “I haven’t been so pleased to come across a recipe like this in a loooong time!I actually made this over the weekend, but just finished up the last bit yesterday for lunch.This is such a versatile recipe!I pretty much followed the ingredients, except used 3 cups of sweet potato and 1 cup of white potato, not on purpose, I just didn’t have enough sweet potato in the house.And that’s the beauty of this recipe, you can alternate, mix it up, just stay within the amounts and follow the instructions.I started out having this with some cooked wheatberries, then used it again rolled up in a tortilla.I finally had the last of it yesterday for lunch, mixed with some multi-colored pasta.Next time I make it (which will be this weekend), I think I’ll add some cubed tofu and some fresh champignion mushrooms.Dancer, this recipe is truly superb, and thanks so much for posting it!”

  • “Yummy!I had this on brown rice for dinner last night topped with a little cheddar, and my meat-and-potato man loved it (very surprising).With the leftovers I am going to add some black beans and maybe some stewed tomatoes for an easy veg chili.I think I will also kick it up with a little hot sauce.Delicious, thank you!”

  • “This is great… as written it makes huge, delicious, more-than-satisfying portions without guilt tied to it.I did not use safflower oil and it was fine without it.Make this!Eat it!Be happy.”

  • “This was great! I enjoyed it on its own, but it was even better wrapped in a tortilla for lunch. Thanks for sharing.”

  • “Very good recipe.I used only one jalapeno with the seeds and it gave just enough spice.I served this over white rice (that I seasoned with cayenne and chili powder).Very tasty, and healthy.Thanks!”

  • “Amazing!!! I am speechless, I have made it a couple times this week. Even my meat loving co-workers and husband could not get enough! I added chili powder, and a dash of cayenne and spiced it up!”

  • “This is awesome! My vegan daughter was visiting and I made this and she flipped. She ate it for several days. Thank you for an awesome recipe.”

  • “This is a colorful, healthy-tasting hash. My soon-to-be-husband doesn’t like bell pepper, so I had to leave those out. Otherwise I prepared it exactly as listed. He even ate it for breakfast!”

  • “I just finished my first Hacienda Hash tortilla wrap! Yum! I LOVE the concept and the versatility (thanks for all the great ideas everyone!), and while I’ll definitely make it again, I’ll need to do some adjusting. I have to either get some new chili powder (no doubt) and/or bump up the spices considerably. I forgot the corn today, but added black beans for the protein, and a dab of sour cream for just a little juiciness for the wrap. I also found it a little on the sweet side, but if I adjust the spices to my liking, that may not be an issue. (The lime juice sounds like a great addition!) If it’s still too sweet, I’d use less sweet potatoes but more bell peppers, zuke and onions. DEFINITELY a keeper. Thanks so much!”

  • “Admittedly I’m not vegan, but I had 50+ guests and only one non-vegan person really liked this. I followed it exactly, but I guess I just didn’t have the knack for the TLC.”

  • “I would give this 5 stars but we found it much to spicy. I suspect it was the chilli powder I used – it was obviously too strong. I will definately make againwith only 1/2 tsp chilli powder amd 1/2 tsp paprika instead, as we loved the range of veges used and texture in the tortilla wraps.”

  • “i made this completely as directed and loved it!!It is a great vegetarian dish and next time I make enchiladas this will be the side dish.”

  • “yummy!I made so many substitutions and it still turned out amazing.I will certainly be making this again….and again!Thank you.”

  • “I really enjoyed this delightful different dish.I added a russet tater to the recipe also.Thanks for a beyond 5 star”

  • “I made this tonight.I was afraid the sweet potato would make this very sweet and didn’t think it would go with the spices.WRONG!It’s marvelous, I used this as a side dish with a salad.I will make this again and use as a dip next month when I throw a birthday party.Thank you cookin'”Dancer””

  • “Excellent nutrient-dense meal!Try it with a squirt of lime.”

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