Vegan Corned Seitan Hash
Let’s turn those St. Patrick’s Day leftovers into a whole new meal with this quick and easy plant-based alternative to corned beef hash!
A Glazed Corned Seitan Roast is cubed then tossed with potatoes and spices for a simple and savory meal the whole family will love!
Yes, you do have to make the Glazed Corned Seitan Roast first but, I promise it’s super easy and absolutely the key to greatness with this recipe.
You will only need half of the roast for the recipe but that’s not a big deal either because you can do like I do and save the other half to serve with Whole Grain Mustard Mashed Potatoes and peas or slice it thin for Blackened Seitan Cheesesteak sandwiches.
What exactly is hash anyway?
According to Wikipedia, a hash can be served for breakfast, lunch or dinner.
It is defined as “a culinary dish consisting of chopped up meat (or in our case, seitan) and onions fried.
The name is derived from French: hacher, meaning “to chop”.[1]
It originated as a way to use up leftovers.”
So, there you go.
On to the hash recipe…
Ingredients for Vegan Corned Seitan Hash:
- vegan butter
- shallot
- Yukon Gold Potatoes
- 1/2 recipe of prepared Glazed Corned Seitan Hash
- parsley
- sea salt
- ground black pepper
- dried thyme
How to make Vegan Corned Seitan Hash:
Into a medium-size pot, add cubed potatoes.
Cover with 1 inch of water.
Over medium-high heat, bring water to a boil.
Allow potatoes to cook until fork-tender.
Drain potatoes and set aside.
Into a large, deep skillet, add butter.
When butter is melted, add the shallot.
Cook, stirring frequently for about 2 minutes, until softened.
To the skillet, add the cubed potatoes.
Cook for about 5 minutes, until lightly browned.
Add corned seitan, parsley, salt, pepper, and thyme.
Continue cooking, stirring frequently, about 10 minutes, until lightly crisped.
Serve warm.
Cheers!
Vegan Corned Seitan Hash
Ingredients
- 2 tablespoons vegan butter
- 1/4 cup shallot chopped
- 1 pound Yukon Gold Potatoes cut into 1/2-inch cubes
- 1 pound prepared Glazed Corned Seitan Hash
- 2 tablespoons parsley chopped
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon dried thyme
Instructions
- Into a medium-size pot, add cubed potatoes. Cover with 1 inch of water.
- Over medium-high heat, bring water to a boil. Allow potatoes to cook until fork-tender. Drain potatoes and set aside.
- Into a large, deep skillet, add butter. When butter is melted, add the shallot.
- Cook, stirring frequently for about 2 minutes, until softened.
- To the skillet, add the cubed potatoes. Cook for about 5 minutes, until lightly browned.
- Add corned seitan, parsley, salt, pepper, and thyme. Continue cooking, stirring frequently, about 10 minutes, until lightly crisped.
- Serve warm.
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