Beyond Beef and Potato Hash makes a killer breakfast. This meal is gluten free, dairy free, vegan, vegetarian and all around good. You could absolutely use ground beef and real cheese if you do not have the above dietary restrictions. For those of you who have dietary restrictions or simple do not eat any animal products this hash recipe if for you. Beyond Beef makes a delicious stand in for ground beef. It has great texture, taste, and proper fat content to stay juicy.
Over the years I have scaled way back on eating beef because it causes inflammation in your body. When I was diagnosed with cancer I completely cut it out. I thought for sure I would miss it, but the longer you go without it the less you want it. If you decide to have a little one day, it doesn’t feel as satisfying as you thought it would. I tried some beef brisket one night and felt awful afterwards. It made me feel lethargic, itchy, achy, and all around horrible. You never realize what a food does to your body until you remove it for a while and then try it again.
Let’s Talk Hash
Hash is a dish composed of meat, potatoes, and onions. It originated as a way to use up leftovers. Hash had become very popular during the second World War due to the fact that fresh meat had a limited availability.
Hash recipes date back as far as the 18th century. Today, hash comes in many different forms depending on where you are in the country. For instance, we have all heard of corned beef hash, which originated in New England. If you go down south the hash may be made with pork and rice. In Texas it is more of a thick stew. You may even find a sophisticated version of hash on the menu of a high end restaurant.
I wanted to try making something different with beyond beef for my son. I thought beyond beef and potato hash sounds good and I have never made it before. We had it for dinner and then breakfast the next day. He is a potato lover, so I figured this should be a winner and it was.
INGREDIENTS – Beyond Beef and Potato Hash
- 1 lb Beyond Beef – vegan approved
- 2 medium to large potatoes
- 3 Tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, chopped
- peppers (I used peppadews)
- 1 teaspoon paprika
- salt
- pepper
- 4 slices Daiya American or cheddar cheese
Let’s make some beyond beef and potato hash.
The first thing you need to do is cut your potatoes into 1/4 – 1/2 inch cubes, cover them with cold water and let them sit for 5 minutes. Stir them around a bit and rinse them 1 or 2 times. This will get out some of the starch and allow your potatoes to get crispy.
Heat a cast iron pan over a medium high heat. Add the 2 tablespoons of oil and the potatoes, stirring occasionally. Cook until they are soft and golden brown, about 15 minutes. Take the potatoes out and set them to the side.
Add 1 tablespoon of oil to the pan along with the onion, garlic, mushrooms, and peppers. Saute this for about 5 minutes and then add the meat and spices. Cook for another 6-8 minutes. Now add the potatoes back in and stir to combine. Finally, add some cheese to the top of the beef and potato hash and melt. You can put a lid on it for a few minutes or stick it under the broiler to melt the cheese.
Final result is a pan full of deliciousness! The meat is plant based, and the rest is vegetables and plant based cheese. This beef and potato hash is gluten free, dairy free and plant based. It is suitable for vegans and vegetarians as well. I hope you enjoy it.
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