Tex-Mex Breakfast Hash

Yield: Serves 4

Equipment Needed: oven, sheet tray, sauce bottle


In today’s episode of El Zapatista taking over all of your favorite Tex Mex meals, this breakfast hash is nothing short of a favorite in your list of No Evil go-to’s. Filling, warm and amped up with zesty Chorizo protein, over 2 lbs of baby potatoes and creamy avocado, this breakfast hash will convert any ol’ meat ‘n potatoes eater to an instant plant-based believer. We’re lookin’ at you, Uncle Joe.


  • 10 oz. El Zapatista, crumbled
  • 2 pounds of potatoes – We used petit red and baby dutch yellow
  • ½ tablespoon garlic powder
  • 2 peppers, julienned, any color
  • 1 medium onion, julienned
  • 1 jalapeno, deseeded and julienned
  • ½ cup salsa
  • ¼ cup vegan sour cream
  • ½ cup vegan cheese, shredded
  • 1 avocado

Garnish: salsa, sour cream, cheese, avocado

The How To

  1. Preheat oven 400 and place sheet tray inside to warm.
  2. Dice potatoes, coat in olive oil, salt, pepper, and garlic powder.
  3. Once oven is up to temperature, place potatoes on hot sheet tray and cook for 20 mins or until golden brown.
  4. Saute peppers, onion, and jalapeno over medium heat until onions are translucent.  Salt and pepper to taste. Set aside.
  5. Sautee crumbled chorizo in generous oil until crispy.
  6. Assemble potatoes, chorizo, onions and peppers.  Top with cheese, sour cream, salsa, and avocado.