BREAKFAST HASH TACOS
“Thanks to our friends at Club Mexicana in London and Piña in Sheffield, we’ve developed a taste for great-quality tacos. Given that we can’t get enough of them, we thought tacos for breakfast seemed like a good idea and this recipe is the result. Packed full of punchy flavour, these are the perfect weekend pick-me-up and a great way to start the day.”
INGREDIENTS (MAKES 4 TACOS)
- 200g baby potatoes
- 200g mushrooms (preferably chestnut)
- 4 vegan sausages
- 2 tbsp olive oil
- 8 corn tortillas
- 1 ripe avocado
- ½ lime
- 200g cherry tomatoes
- 4 spring onions
- 1 garlic clove
- 2 tsp fajita seasoning
- 100g fresh spinach
- Bunch of fresh coriander
- Salt and black pepper
FOR THE PICKLED RED ONIONS
- 1 red onion
- 3 tbsp red wine vinegar
- Big pinch of salt
- Big pinch of sugar
- Hot sauce (optional)
• Microwaveable bowl • Clingfilm • Microwave • Large frying pan • Medium frying pan • Clean tea towel • Microplane or fine grater
• Peel and finely slice the red onion and add to a bowl.
• Add the vinegar, salt and sugar, toss to combine, then set aside.
• Chop the potatoes into 1–2cm chunks and put them into the microwaveable bowl.
Cover with clingfilm and microwave for 5 minutes until soft.
Meanwhile, cook the mushrooms and sausages. Slice the mushrooms and roughly chop the sausages.
Put the large frying pan over a high heat and add the oil. Add the sausages to the hot oil and stir roughly to break them up.
Add the mushrooms and pinch of salt. Fry for 5 minutes, stirring occasionally. Put the medium frying pan over a high heat.
When the pan is hot, drop in a tortilla and toast for about 15 seconds. Flip and toast for another 15 seconds.
Transfer to a plate and cover with a tea towel. Repeat with the remaining tortillas.
Halve and stone the avocado, peel and slice the flesh, place in a bowl and set aside.
Cut the lime into wedges. Quarter the cherry tomatoes. Slice the spring onions.
Take the potatoes out of the microwave and toss them into the sausage pan.
Peel the garlic then grate it directly into the pan. Sprinkle over the fajita seasoning and cook for 2 minutes.
Add the fresh spinach and cook until wilted.
Add the chopped cherry tomatoes and half the spring onions. Season to taste and remove from the heat.
Shape the tortillas into pockets in your hands and fill them with hash.
Top with picked onions, sliced avocado, hot sauce, fresh coriander and the remaining spring onions. Or bring everything to the table and let everyone build their own.
PER SERVING Kcals: 389 | Protein: 12g | Carbs: 45.1g | Fat: 17.9g