Mexican Vegetable Hash | Cooksmart | Sanjeev Kapoor Khazana
Typical Mexican snack – vegetable and potato hash served over tortilla chips
MEXICAN VEGETABLE HASH
Ingredients
1 cup cooked kidney beans (rajma)
3-4 medium potatoes, boiled, peeled and mashed
½ medium red capsicum, chopped
½ cup boiled American sweetcorn kernels
4 tbsps olive oil
1 tbsp freshly crushed garlic
Salt to taste
1 tsp crushed black peppercorns
2-3 pickled jalapeno peppers
Tortilla chips, as required
A few thin strips of green capsicum
Method
1. Put the kidney beans in a hand blender jar and crush slightly.
2. Heat 2 tbsps olive oil in a flat non-stick pan, add garlic and saute for 1 minute. Add sweetcorn kernels and kidney beans, mix well and saute.
3. Add red capsicum and mashed potatoes and mix well, mashing the mixture with the back of the ladle all the while.
4. Transfer the mixture into a bowl, add salt, crushed black peppercorns. Chop jalapeno peppers and add and mix well.
5. Heat 1 tbsp olive oil in the pan, put the mixture in it, drizzle 1 tbsp olive oil on top and spread evenly. Cook on medium heat.
6. When the underside turns a light golden and crisp flip it and let the other side cook similarly.
7. Arrange tortilla chips on the serving plate. Shape the hash into quenelles with two teaspoons and place one on each chip. Garnish with a few thin strips of green capsicum and serve hot.
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Mexican Hash Browns and Egg with Chorizo Burritos
Easy and Delicious Tacos
Ingredients for Burrito
3 links of chorizo
6 eggs
Flour Tortillas
Salt and pepper to taste
This recipe makes about three burritos
Ingredients for Mexican Hash-browns:
4 potatoes
One Jalapeño
Two tomatoes
1/3 of an onion
1 to 1 1/2 cups of shredded cheese
Salt, pepper, and Garlic powder to taste
Sweet Potato Hash (breakfast, brunch or lunch idea)
Get the Recipe:
⭐️ Make sweet potato hash with oven-roasted sweet potatoes to unleash the caramelized and slightly charred flavor of the spuds.
Top it with your favorite condiments; we love lime, cilantro, and avocado. You're in for one of the tastiest Mexican-inspired meals, perfect for breakfast, lunch or a family dinner.
⭐️ Ingredients
FOR ROASTING THE SWEET POTATOES
6 cups (about 2 pounds) sweet potatoes cut into ¾-Inch or 2cm dice
1½ tablespoons olive oil
1 teaspoon paprika
½ teaspoon salt
FOR THE HASH
1½ tablespoons olive oil
1 yellow onion
4 cloves garlic
1½ teaspoons cumin
1 can (15-ounce) black beans
1 yellow bell pepper
3 scallions
1 teaspoon salt
¼ teaspoon black pepper
TOPPINGS
avocado, lime, cilantro *see notes for more ideas
Metric:
FOR ROASTING THE SWEET POTATOES
800 grams sweet potatoes cut into ¾-Inch or 2cm dice
20 grams olive oil
1 teaspoon paprika
½ teaspoon salt
FOR THE HASH
20 grams olive oil
1 yellow onion
4 cloves garlic
1½ teaspoons cumin
240 grams black beans
1 yellow bell pepper
3 scallions
1 teaspoon salt
¼ teaspoon black pepper
TOPPINGS
avocado, lime, cilantro *see notes for more ideas
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
My Recipe for Mexican Hash Brown Casserole with Enchilada Sauce
This Mexican Hashbrown Casserole was so good, my whole family loved it. We served it with a small salad and sour cream and it was almost all eaten. I wanted to let you all know about my new blog. I am not very computer literate so it is very simple. The recipes will be there and you can either copy and paste it or like it or it will be posted on my Facebook Page. The blog is at
Recipe of the Day: Mexican Hash
By STL Veg Girl
Ingredients
garlic
chili powder
cumin
cilantro
black beans
paprika
lime
red bell pepper
kale
onion
avocado
pobalno pepper
salsa
jalapeno
green onions
Setup
2 pounds of potatoes -( I like to use tri-colored or even purple sweet potatoes), cleaned and chopped to 1 pieces, do not peel
1/2 cup sour cream
1/2 yellow onion, chopped small
1/2 poblano pepper, chopped small
1/2 red bell pepper, chopped small
2 garlic cloves, minced
2 teaspoons smoky chili powder
1 teaspoon paprika
1/2 teaspoon cumin powder
1 cup cooked black beans
1 cup finely chopped fresh kale
1/4 cup pickled jalapeno, chopped
1 avocado, chopped
1/2 lime, cut into 4 wedges
choice of salsa - optional
cilantro + green onions as garnish
Directions
Steam the potatoes for 10-15 minutes or until just barely soft. Drain and set aside.
In a separate pre-heated skillet, add the onions and peppers. Continuously stirring and adding a tablespoon of water at a time to de-glaze if the food starts to stick to the pan. When the onions become translucent, add the garlic, chili powder, paprika and cumin powder. Cook for another 46-60 seconds and then add the potatoes.
Cover and allow to cook for 3-4 minutes. Stir and repeat. You're looking to add a little crisp to the outside of the potatoes. Add in the beans, kale and jalapeno. Cover and allow the kale to wilt - about 2-3 minutes.
Transfer to 4 plates or a platter and top with avocado, lime wedges, salsa (if using) and cilantro and green onions. Serve with sour cream.
Easy Low-Carb Mexican Breakfast Hash
Healthy quick-prep Mexican hash made with chorizo, pepper, zucchini, eggs and avocado. The ideal meal for the ketogenic and paleo diet.
Full recipe is at:
Ingredients (makes 2 servings):
1 tbsp ghee or lard
½ small white or yellow onion, chopped (35 g/ 1.2 oz)
½ cup sliced green pepper (46 g/ 1.6 oz)
1 cup chopped zucchini (124 g/ 4.4 oz)
½ cup chopped tomatoes (75 g/ 2.6 oz)
6 oz Mexican chorizo, casing removed (170 g)
2 cups chopped chard or spinach (72 g/ 2.5 oz)
2 large eggs
salt and pepper to taste
½ cup diced avocado (75 g/ 2.6 oz)
fresh cilantro for garnish
Nutrition facts per serving:
Total carbs: 13.4 g
Net carbs: 7.5 g
Protein: 22.8 g
Fat: 34.9 g
Energy: 452 kcal (calories)
Carbs (7%) : Protein (21%) : Fat (72%)
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