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Vegan Jack' Hash

Corned jackfruit, grated potatoes, onion, bell pepper, and a little parsley. This dish is both delicious and filling, making it a perfect vegan breakfast!
Servings 4

Ingredients

  • 2 20 oz cans green/young jackfruit, in brine or water. Drained, rinsed, and seeds removed.
  • 5 cups russet potato, peeled & grated (~5 small)
  • 3/4 cup yellow onion, diced (~1 small)
  • 1/2 bell pepper, diced (I used red)
  • 4 Tbsp vegan butter ensure nut-free if necessary
  • 1 Tbsp garlic, minced
  • 1/4 cup fresh parsley, chopped (Plus more for serving, if desired)
  • 1/2 tsp sea salt, or to taste (I added more when eating)
  • 1/2 tsp ground black pepper
  • 1/4 tsp paprika
  • beef flavored vegetable bullion, enough for 2 cups bullion — though we will only be making 1 cup. I use Not-Beef cubes by Edward & Sons.
  • 1/4 cup 100% beet juice
  • 1 Tbsp 100% pure maple syrup
  • 1 Tbsp Tamari, gluten free (or regular soy sauce if not gluten free)
  • 1 tsp apple cider vinegar
  • 1 tsp allspice berries
  • 1 tsp mustard seeds (yellow or brown are fine)
  • 1 tsp coriander seeds
  • 1 tsp red peper flakes
  • 1 tsp whole cloves
  • 1 tsp black peppercorns
  • 4 cardamon pods
  • 1 bay leaf
  • 3/4 tsp ginger powder
  • 1/2 stick cinnamon

Instructions

  • Trim off any hard, triangular pieces at the end of jackfruit chunks and discard. 
  • Toast allspice berries, mustard seeds, coriander seeds, red pepper flakes, cloves, peppercorns, and cardamon pods in a skillet over medium heat. Toast dry, do not use any oil. When mustard seeds begin to pop, remove from heat.
  • Crumble the bay leaf and add it to the toasted spices. Grind this mixture using a mortar and pestle. Add ginger powder and stir.
  • Dissolve bullion (enough for 2 cups broth) in 1 cup hot water. Whisk this together with the beet juice, maple syrup, tamari, apple cider vinegar, and your spice blend. Transfer the marinade to an 8x8 baking dish (or similar sized dish) and add the cinnamon stick and the jackfruit. Stir and let marinate for 2 hours or overnight. Stir the jackfruit periodically while it marinates.  
  • Heat a skillet to medium heat, add jackfruit with marinade. Cover with lid, and turn down heat enough to maintain a high simmer (about med-low). Let simmer for 20 minutes. 
  • In a separate, large skillet, over medium heat melt half the vegan butter. Add the onion and bell pepper and sauté for 2 minutes. Add the garlic and sauté for one minute more, or until onions are translucent.
  • Add the potatoes and the remaining butter to the skillet with the onion and bell pepper. Cover skillet and turn heat to low. After 5 minutes, remove lid and stir. Replace lid and let cook another 5 minutes or until potatoes are soft. 
  • Take two forks and shred the jackfruit. If there are any chunkier pieces which don't shred, use the back of the fork and smash them. Using tongs, carefully transfer the jackfruit (but NOT the remaining marinade) to the skillet with your potatoes. 
  • Add salt, pepper, paprika, and parsley to the skillet. Stir well, taste, and add more salt if needed. Press flat into the skillet with the back of a spatula. Let cook for 5 minutes without stirring. 
  • Flip hash over, then press and flatten again with the back of your spatula. Let cook another 5 minutes undisturbed, or until preferred darkness. Serve topped with fresh, chopped parsley, if desired. 

Notes

Serve along side Follow Your Heart VeganEgg, a scramble made from tofu or chickpeas, or with some gluten free toast!