3 Latino Sides for Hash Browns

This time I’m going to show my love for hash browns, they one of the most fast and easy ways to have a filling and economic meal. I love how versatile they are, you can pair them with the simplest vegetable or any stir fry and it will be amazing. There is no error choosing hash browns for any hour of the day.

So here is the way I make hash browns at home, from scratch, along with 3 other “Latin American” inspired recipes to pair them: Mexican, Chilean and Cuban Style:

Hash browns

  • Servings: one person
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Ingredients:

2 medium size potatoes

1 Tsp Garlic powder

1 Tsp Onion powder

1/4 Tsp Black pepper

1 Tsp olive oil

Salt to taste

  • On the stove place a skillet to get temperature to a medium high heat.
  • Peel and shred the potatoes. Rinse them with cold water and squeeze the most you can to get all the liquid off. Dry the potatoes with a paper towel.
  • In a big bowl place the potatoes and season with the spices: garlic and onion powder, black pepper and salt. Mix very well.
  • back on the hot skillet spread the oil evenly and pour the shredded potatoes, trying to press all the shredded potatoes into a patty of an inch thick, let the patty cook for about 15 minutes at low heat, with out touching it or moving it.
  • After 15 minute you’ll see golden edges, and with the help of a spatula, flip the patty to cook the other side. Give another 15 minutes at low heat. then your hash brown is ready.

Now that we have the hash browns let’s make some Latin American sides:

Mexican Style  ~Black bean & corn Sauce~

For this side we have a classic refried black beans sauce with corn and a spicy – smoky flavor from chipotle. This sauce it can be found in some supermarkets, but I’m not really into its flavor: for me the vinegar taste is over powered, making the whole sauce taste very acid.

That’s why I’m very into make my own sauces from scratch. Sound like too much work, but take a look on this recipe and you’ll see how easy and fast this is.

Mexican Style ~Black bean & corn Sauce~

Ingredients:

1 Cup cooked black beans + 1/2 Cup concoction liquid. (you can use canned beans too)

1/2 Cup frozen corn

1/2 Onion, diced

1/3 Cup diced green or red bell peppers

2 Cloves of garlic finely chopped

1 Tsp of Vegan boullion

1 Bay leaf

1/2 Tbsp cumin

1/2 Tsp black pepper

1 Chipotle in sauce

Salt to taste

  • In a sauce pan at medium heat, stir fry the onion, bay leaf and garlic.
  • Once the onion is tender add the bell peppers and frozen corn. Let it cook for about 2 minutes.
  • Add the beans and stir. Let it cook for about 3 minutes stirring occasionally and let the flavors mix. After those 3 minutes take the bay leaf off from the pan.
  • Add the beans liquid and the spices: bullion, black pepper, cumin and chipotle chili. Reduce the heat to medium low and cook without lid for about 5 minutes, this will let the sauce thickens.
  • After that time, take a cup of the sauce and blend it in a food processor, and  pour the mixture back to the pan and stir well.
  • Add salt if its needed, and is ready to serve over your hash browns.

This sauce is an excellent side for hash browns: is creamy, savory and deep in flavor. Black beans are so tasty, and with that smoky chipotle kick, you will be so happy after eating this plate. In the correct amount this fit perfectly as breakfast, and if you are very hungry you can have seconds!

Chilean Style ~ Chorrillana ~

Chorrillanas are a traditional dish very common in Chilean bars and pubs. Is junk food, plenty of oil and salt, and obviously the original recipe is not vegan: consist in a big plate with fried potatoes as base and has layers of fried Juliane onions, meats, sausages and two eggs on top. It is served as a big “community” dish to share with friends along with drinking beers.


So here I did a vegan version of Chorrillanas over hash browns, with “beefless” strips and tofu + turmeric as eggs, which is not quite the same as the original since those eggs are with raw yolks … ( ew ), but definitely this tofu is better than that! This side dish is super filling, and I think if you aren’t very hungry you should share this with a partner.

Chorrillana over Hash Browns

Ingredients:

1/2 medium size onion in Juliane

2 garlic cloves

1/2 Cup of “beefless” strips of you choice (vegan meat substitute)

1 vegan hot dog or seitan chopped in chips (Here you have a Chorizo style recipe)

1/4  Block of firm tofu

1 Tbsp vegetable oil

1/2 Tsp turmeric

1/2 Tsp Oregano

1/2 Tsp black pepper

salt to taste

  • Squeeze the tofu to get most the liquid off. You can use a clean dish towel to squeeze it. Does not matter if the block falls apart a little.
  • Once you have it free of liquid, crumble it into different sizes bits over a bowl, imitating scrambled eggs. Add the turmeric and a little bit of salt, mix very well and let it reserve for later.
  • On a skillet at medium high heat Add some oil drops to stir fry the hot dog chips and the “beefless” strips, once they are golden brown on both sides, get them off the skillet and reserve for later.
  • On the same skillet pour the rest of the oil to stir fry the onion and garlic for at least 2 minutes. Season with the Oregano, pepper and a dash of salt.
  • On the skillet, move the onion to a side and add the tofu next to it and let it cook for other 3 minutes. Stir occasionally both the onion and the tofu in separated sides trying not to mix them together.
  • Once the onion gets tender and the tofu is steaming, we can assembly our plate: Place the hash brown as a base add layers of  tofu, onion, “beefless” strips and hot dog chips on top.
  • Fold the hash brown because is ready to eat.

This dish is very indulgent, and having it with some ketchup and mustard is almost a must. This will fit perfectly on a vegan BBQ party with friends: you can make some hash browns ahead along with the other stir fried ingredients and place them separately. Making those sausages and hot dogs in the BBQ it will gives a smoky touch, resembling better the original Chilean chorrillanas.

Cuban Style ~ Pulled Jack fruit “meat”~

I was not very familiar with jack fruit, but after seeing it pop up every where I felt that I need to try it. For me the most attractive characteristic of jack fruit is the appearance and texture that gives after cooked and pulled, and don’t even mention its versatility marinating it. Is like a blessing for everyone who do not eat meat and once in a while wants to make a old non vegan dish.

I’ve make 2 trials on the spices combination to make it as close is possible to a sort of pulled meat, and the second was easy, fast and simple. Despite this “meat” resembles more a “light” kind of beef rather than a pulled pork, my taste says that is very good for the few amount of seasonings that it has in comparison with the majority of homemade vegan “meats”.

Since I was looking for a Cuban touch on this side dish, this one is loaded with cumin, oregano and garlic, also has the traditional green pepper bell and onions in Juliane always present in every Cuban pulled meat (Pulled pork and “ropa vieja” —> which means “old clothes”: this is going to be a topic for other time).

 

Ingredients:

1 Can of young jack fruit in brine

1/2 green or red bell pepper in Juliane

1/2 Onion in Juliane

1 Tbsp olive oil

2 Garlic cloves minced

1 Tsp of vegan vegetable or “meat” bullion ( you can use 1/4 of vegetable stock too)

1 Tsp soy sauce

1Tsp BBQ sauce

1/2 Tsp black pepper.

1 Tsp cumin

1/2 Tsp dried oregano

Salt to taste

  • Rinse and shred the jack fruit bites under running water. If you find seed pockets try to shred them with help of a knife, same for the hard bites of the fruit itself. Squeeze the liquid excess and reserve.
  • On a hot skillet stir fry the onion, garlic and bell peppers at medium heat for about 3 minutes.
  • Add the shredded fruit and mix well, stir frying for another couple of minutes letting everything  get incorporated.
  • Add the soy sauce, BBQ sauce, Vegetable broth or bullion and mix for a minute.
  • Get the seasoning in: Cumin, black pepper and oregano. Mix everything together and let it sit for a couple of minutes, stirring occasionally.
  • Turn off the heat and taste it, Now you can add some salt if it is needed, since the soy sauce and bullion are very high in sodium, using salt only will depend on your taste buds. Enjoy!!!

Having those hash browns with this pulled jack fruit is so delicious! If you will have this for “brunch” or dinner I would suggest to make a small portion of tomato salad, or pair it with some “pico de gallo”.

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