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Mexican-style potato and veg 'hash' recipe

Mexican-style potato and veg 'hash' recipe

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Fancy something a bit more refreshing this Boxing Day? Our leftover hash is just the ticket. Chuck any leftovers into a pan then serve with smashed avocado and a dollop of yogurt. See method

  • Serves 6
  • 15 mins to prepare and 10 mins to cook
  • 486 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1 tbsp vegetable oil
  • 2 red onions, 1½ finely sliced, ½ finely chopped
  • 6 Plant Chef Cumberland-style bangers
  • 500g leftover roast potatoes, roughly chopped
  • 500g leftover roasted vegetables, such as parsnips, carrots and Brussels sprouts, roughly chopped
  • 2 tsp smoked paprika, plus extra to garnish
  • 1 tbsp cumin seeds
  • 1 red chilli, deseeded and finely chopped​
  • 30g coriander, finely chopped
  • 2 large ripe avocados
  • 3 limes
  • 6 tbsp Plant Chef soya alternative to Greek-style yogurt
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    26g 37%
  • Saturates

    4g 19%
  • Sugars

    9g 10%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 46.7g Protein 11.2g Fibre 11.7g


  1. Heat the oil in a large frying pan over a medium-high heat. Add the sliced onion and bangers and cook for 5-6 mins, breaking up the sausages into smaller chunks using a wooden spoon. Add the potatoes and vegetables to the pan and fry for a further 10 mins until piping hot and crisping around the edges. Sprinkle over the paprika, cumin and half the chili and cook for 2-3 mins until fragrant. Season to taste with freshly ground black pepper and sprinkle over a pinch of smoked paprika and half the coriander.
  2. Meanwhile, mash the avocado with a fork until smooth. Stir through the remaining chili, coriander, finely chopped red onion and the juice of 2 limes. Season to taste with freshly ground black pepper.
  3. Serve the hash with the guacamole, a spoonful of yogurt and the remaining lime, cut into wedges.

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