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We are trying to eat less meat and more vegetarian and vegan. We love corned beef hash, but we also love mushrooms. Although not a huge source of protein (there is a little), there are many vitamins and minerals, fiber and absolutely no cholesterol in mushrooms. In addition, they offer a meaty texture to the dish.
The average, 165 pound person needs just 60 grams of protein a day – the average American eats more than 70 grams. This dish will provide about 5 grams without the egg – 10 with it – about 16% of the daily requirement for a 165 pound woman. If you don’t want to have the egg, add some chickpeas to the hash. One half cup is about the same amount of protein as one egg.
Start with the Potatoes
We don’t like hard potatoes. To make sure they are soft for the hash, add them to the frying pan with the water. Simmer, covered, on low for about 20 to 30 minutes. You can also use leftover baked or boiled potatoes.
When they are soft, pour off any extra water.
Making the Vegetarian Hash
Add the butter or avocado oil to the pan. Butter is a vegetarian product but not vegan. Use vegan butter if going full vegan.
Heat on medium heat. Add the mushrooms and onions. Continue cooking until the potatoes are starting to brown and the mushrooms are soft, about 20 to 30 minutes.
Next add the pepper and cook until it’s warmed through.
Add salt and pepper to taste.
If you are having the egg, push the hash to the side of the pan and fry the eggs in the same pan.
Serve the hash with the egg on top. Garnish with torn parsley leaves
© Copyright 2024 The Lazy Gastronome
An easy has made with potatoes, mushrooms and roasted red peppers
- 4 small to medium potatoes, cut into bite sized pieces
- 1/3 cup water
- 2 tablespoons butter or avocado oil
- 1/2 cup chopped onions
- 8 oz sliced crimini mushrooms
- 1/2 cup chopped fire roasted red peppers
- salt and pepper to taste
- parsley for garnish
- 4 large eggs
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Place the potatoes in the frying pan with the water. Simmer, covered, on low for about 20 to 30 minutes. You can also use leftover baked or boiled potatoes.
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When they are soft, pour off any extra water.
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Add the vegan butter or avocado oil to the pan.
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Heat on medium heat. Add the mushrooms and onions. Continue cooking until the potatoes are starting to brown and the mushrooms are soft.
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Next add the pepper and cook until it's warmed through.
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Add salt and pepper to taste.
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If you are having the egg, push the hash to the side of the pan and fry the eggs in the same pan.
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Serve the hash with the egg on top. Garnish with torn up parsley leaves
© Copyright 2024 The Lazy Gastronome
This recipe must be delicious. I’ll try it out. Thanks
We really enjoyed it. I’m going to try it with a mix of wild mushrooms and sweet potatoes next! Thanks for stopping by!
Such an easy recipe but so comforting. Perfect for when I want something homemade after work but am feeling lazy.
We had leftover potatoes from a dinner party so made this for brunch the next day. Was so good!
A flavorful and easy-to-make recipe! The whole family loved it! Thanks!
Oh my, this dish looks so delicious! Everything looks perfect and so enticing! An awesome comfort food that everyone will gonna love and enjoy!
This recipe was tasty and filling. I am also trying to eat less meat, so it was perfect!
I’m not a big fan of mushrooms, but this recipe is delicious! So easy to make and full of flavor.