Marinated portobello mushrooms are the “meat” to the potatoes in this delicious, new hash. The marinade gives the mushrooms sausage-like flavor, while the mushrooms themselves along with red potatoes, create a hearty, and satisfying dish.
Believe it or not, this dish all started with a stew. Not one I was making, but one my husband made for me and the family. I drive home from school on Friday afternoons and Michael will often take care of the family dinner that night. One of my first weekends home after starting school in November, Michael made us a very tasty, vegan Spanish stew.
Like many stews, the one he made had carrots, potatoes, and onions for the veggies. For the “meat” in this dish, he used soya chunks (you thought I was going to say mushrooms, didn’t you?). He marinated the soya in tamari, not-beef broth, and liquid smoke.
I got a heavy sausage flavor from it, perhaps some of the other flavors in the stew contributed to that. I really liked it. I specifically enjoyed the “sausage” with the potatoes, and for whatever reason, I thought of portobello mushrooms. I could see them taking the place of the soya chunks for those who didn’t want or couldn’t have soy, and just the thought of sausage-like portobellos, as well as chunks of potatoes, made me think of a breakfast hash.
From that point on, the flavors for this hash were in my head. Which is where they stayed until I got them cooked up in a skillet and written onto paper.
For the base of my made my marinade, I used coconut aminos, which I like because it is soy-free for those who have allergies and because it’s naturally a little sweet. To the coconut aminos, I added liquid smoke, garlic, and an array of herbs and spices.
The first time I made this, I marinated the mushrooms for approximately two hours, giving them a chance to soak up all the delicious flavors. When making breakfast, however, you don’t always have that kind of time, or it may be lunch before your meal is done. For this reason, I try to think ahead, and let the mushrooms marinate in the fridge overnight. That way in the morning they are ready to use.
The potatoes I cook in two steps. After dicing, I first par-boil them. This makes it easier for them to cook evenly once in the skillet. By the time the outside of the potatoes are browned we want to make sure the insides are soft.
After crisping the potatoes in a skillet, I remove them and cook up the veggies. First, I sauté onions and bell peppers. After a minute, I add a little garlic. I then add the marinated mushrooms. When the mushrooms are soft I return the potatoes to the skillet along with some fresh parsley, and salt and pepper to taste.
As soon as the potatoes are heated through, the dish is ready to enjoy. I like to serve it alongside vegan eggs with either a little fruit or tomato slices. Have you tried JUST Egg before? Those are what I have included in these pictures. Even my mom, who eats eggs and is a tough critic, has said they are just as good as the real thing (they’re better if you ask me because they’re cruelty-free!). When I’m not in the mood for those, I’ll enjoy the hash on its own, or with a tofu or chickpea scramble.
I’m not going to lie, breakfast is my most skipped meal, but it also happens to be my most enjoyed. We may not always have the time or appetite to cook a big meal before we run out the door in the morning, but on the weekends I’ve always enjoyed making a great meal to enjoy with the family in our pj’s.
If you make and enjoy this recipe, as usual, I want to know! Please leave a comment below, or share a pic and tag me on Instagram, @veggiesattiffanis.
Portobello & Red Potato Hash
Ingredients
- 2 lb red potatoes diced med-large
- 1 lb portobello mushrooms diced med-large
- 1 small yellow onion diced small
- 1 small green bell pepper diced small
- 1/2 large red bell pepper diced small
- 1/4 cup parsley chopped
- 3 Tbsp garlic minced
- salt and pepper to taste
- oil of choice for cooking
For the marinade…
- 3/4 cup vegetable broth
- 1/4 cup + 2 Tbsp coconut aminos
- 3/4 tsp liquid smoke
- 2 Ttsp garlic minced
- 1/2 Tbsp onion powder
- 3/4 tsp dried sage
- 3/4 tsp dried thyme
- 3/4 tsp dried fennel
- 3/4 tsp dried rosemary
- 3/4 tsp ground cumin
- 3/4 tsp black pepper
- 3/4 tsp sea salt
Instructions
- Grind the fennel and rosemary, then add them to a bowl with the remaining marinade ingredients and whisk. Add the marinade and the diced mushrooms to a dish or container to marinate for as little to two hours or up to overnight. If the mushrooms are not covered completely by the marinade (which can vary depending on how wide your dish is) make sure to give it a good stir periodically or at least once, halfway through.
- Fill a large saucepan with water, about 3/4's full and place on the stove over high heat. Once boiling, add the diced potatoes and parboil 4 – 5 minutes. You should be able to pierce the potatoes with a fork, but they should still have a little resistance.
- Heat a large skillet (I use cast iron) over medium-high heat and cover with oil. Once the oil is hot, add the potatoes. Cook the potatoes, stirring occasionally until all sides have browned. Remove the potatoes from the skillet and add them to clean towels.
- Wipe the skillet clean, turn the heat down to medium, and lightly drizzle with more oil. Add the onions and peppers to the skillet and sauté for one minute. Next, add the garlic. Sauté two more minutes and then, using a slotted spoon, transfer the marinated mushrooms to the skillet. Drizzle with a little of the marinade (but NOT all!).
- Once veggies are soft and the liquid has cooked out, return the potatoes to the skillet and add in the parsley plus salt and pepper to taste (don't forget the salt!). Once potatoes have reheated, remove from heat and serve.