Enjoy a healthy vegan spin-off of the classic Irish dish “corned beef hash.” Corned bean hash is a great breakfast dish (or anytime dish!) with a bean and potato base. The hash encompasses the flavors of the original Irish dish, but in a new way.
Please note that all ingredients are Non-GMO Project Verified and/or organic. Look for Verified products by brand or category on our shopping list.
Total Time: 25 minutes
- 2 tablespoons sunflower oil (or other high heat oil)
- 1 cup onion, diced
- 1 cup cooked kidney beans, mostly mashed
- 1 cup potatoes, diced into 1/2 in. chunks
- 1/4 cup tahini
- 1-2 tablespoons liquid aminos or soy sauce
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon water
Heat oil in a cast iron skillet on medium to high heat. Next, add chopped onions and cook until they soften and brown slightly.
Separately, mash your kidney beans until they are just mashed enough to bind thing together. They should still be a little chunky. When the onions are ready, throw in the kidney beans, potato, tahini, liquid aminos, and water. Stir to combine all the ingredients just right.
Cover and cook on medium heat for about 15 to 20 minutes, until potatoes soften, stirring occasionally to prevent sticking. Once its ready, remove the cover and cook several more minutes on each side, letting both sides get a little browned and crispy.
Serve hot, straight from the skillet!
Remember: liquid aminos and soy sauce are very salty. Start with one Tablespoon and add a little bit more, to taste.