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Simply sweet 'n' spicy Mexican hash

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JUNE 14, 2017

Mexican food, the ever so comforting and delicious-at-any-time food. Tacos, burritos, quesadillas, taquitos, enchiladas, you name it. My mouth’s watering.

Since I’m from Southern California, Mexican food is definitely one of my main food groups. The one downside? Mexican food is not exactly vegan-friendly, nor is all the yummy ooey-gooey cheese the healthiest. In my transitioning to veganism, giving up Mexican was just about my biggest fear, until I learned simple, low budget ways to recreate my favorite Latin flavors.

Nothin’ beats a delicious Mexican hash for breakfast. You can jam-pack all of your veggies in for the day in this easy and versatile recipe. Throw an organic corn tortilla on the side, and you have an ideal and wholesome breakfast that’ll keep you going through all 18 units.

This recipe is extremely forgiving, and I often make it when I have vegetables that need to be used ASAP. It tastes good with just about anything you have!


2 cloves of garlic

½ a sweet yellow onion

Potatoes! Sweet or regular old Yukon Gold, you got it? Let’s use it!

Zucchini, cauliflower, mushrooms, spinach, kale

½ a can of black beans

½ a can of organic corn (optional)

2 organic corn tortillas (optional)



Chili powder (chipotle chili powder for an extra somethin’ somethin’)

Black pepper

Pink salt

A dash of cinnamon


Homemade guacamole

2 avocados

2 green onions

Salt and pepper to taste


Cilantro (optional)

Your favorite salsa!

Sour cream (optional)

Start by dicing your garlic and onion. Throw the garlic and onion in a pan on medium heat with a little coconut oil, letting them get all nice and fragrant. Next, dice your potatoes. The smaller, the tastier, and they’ll cook faster. Add them to your pan with a little Himalayan pink salt so they can get nice and cooked.

Allee Friesel / Staff

While your potatoes are cooking, you can get crafty with your avos. Mash two (or more) with some diced green onions, cilantro, salt and pepper to taste and a squeeze of lime. Set aside.

Allee Friesel / Staff

After your potatoes are nicely cooked (but not mushy), throw in your choice of veggies – I used some zucchini, cauliflower and mushrooms – and stir those babies up.

Allee Friesel / Staff

Next, pop in your spices. A shake of cumin (don’t overdo the cumin!), a bit of paprika, a shake of chili powder (I love chipotle for that extra smoky flavor boost), some salt and pepper to taste, and finally, a small dash of cinnamon. If you don’t have all of these, that’s okay! They aren’t all-inclusive. You can use any that you happen to have and they’ll absolutely enhance the flavor. When everything is cooked to your liking, add the black beans and corn to the pan.

Put your lovely creation in a bowl and top it off with your homemade guacamole, salsa, sour cream, whatever you like! You can also put this on top of some corn tortillas or even use the corn tortilla chips to scoop it. Enjoy!

Allee Friesel / Staff
Contact Alle Friesel at [email protected].

JUNE 14, 2017