Southwestern Breakfast Hash

Whole Living, April 2011
  • Yield Serves 4
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  • 2 medium red potatoes, scrubbed and cut into 1-inch pieces
  • 3 tablespoons canola oil
  • 1/2 teaspoon ground cumin
  • 1 jalapeno, seeded and finely diced
  • 3 scallions, cut into 1/4-inch slices (reserve 1 for garnish)
  • 8 ounces cherry tomatoes, halved
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 teaspoons nutritional yeast seasoning
  • 1 package (8 ounces) plain, pasteurized organic tempeh, crumbled
  • 1 medium avocado, coarsely chopped
  • Coarse salt and freshly ground black pepper


  1. Bring potatoes to a boil in a pot of salted water. Cook until knife-tender, about 6 minutes. Drain and set aside.

  2. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add cumin and cook until fragrant, about 30 seconds. Add potatoes and cook, stirring occasionally, until golden, 5 to 7 minutes. Transfer to a bowl; set aside.

  3. Heat remaining oil over medium heat. Cook jalapeno, scallions, tomatoes, beans, yeast, and tempeh, stirring, until tomatoes begin to break down, 5 to 7 minutes. Add potatoes and cook until heated
    through. Remove pan from heat and gently stir in avocado. Season with salt and pepper. Garnish with reserved scallion.

Recipe Reviews

Reviews (4)

  • greer45 28 Feb, 2013

    I made this without the avocado or tempeh as I did not have on hand. Used a small onion diced rather than scallions. I also added a pinch of red chili pepper flakes along with the cumin step. Then a pinch of black pepper stirred in at the end. I did not use salt as on salt restricted diet. The nutritional yeast adds a lot. Delicious. I made this for lunch, and wanted to eat the whole pan! For breakfast I would crack a couple of eggs on top and serve after they soft set. Will make again.

  • SueJordan 23 Jan, 2013

    This is delicious! My meat-and-potatoes husband wolfed it down and asked me to make it again next week. I upped the cumin and included the seeds and ribs of the pepper because we like the heat. Easy to prepare. I added cilantro at the end and will hit with a squeeze of fresh lime juice at the end next time, as someone else suggested. I found this recipe in Martha's new cookbook, "Meatless". Have yet to find a recipe I don't love!

  • Jeff Walker 27 Dec, 2012

    This is a very hearty and healthy breakfast that comes together quick and the recipe is very versatile. Follow the instructions carefully to infuse the flavors of the spices into the oil and other ingredients. I've made this a couple of times now and it's always a winner.

  • sabrooks 30 Jan, 2012

    Overall, this was a quick recipe but ended up bland. There was no depth of flavor. It was enough to try and work with so next time I plan on adding cilantro, a squeeze of lime and maybe some corn.