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This Mexican-style potato hash is an extremely satisfying dish, full of texture and spice. It has a wonderful element of freshness from the fresh cilantro, jalapeño, chives, tomato, and avocado. Serve this spicy hash for breakfast with a side of toast.

Mexican Potato Hash [Vegan, Gluten-Free]

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Ingredients You Need for Mexican Potato Hash [Vegan, Gluten-Free]

For the Hash:
  • 2 1/2 pounds potatoes
  • 2 tablespoons white vinegar
  • 1 poblano, roasted, de-seeded, de-stemmed, and diced
  • 1 medium red bell pepper, diced
  • 1 jalapeño, minced (optional)
  • 1 cob of corn, cut off the cob, or 1/2 cup frozen corn, thawed
  • 3 tablespoons extra virgin olive oil
  • 1/2 large white onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoon ancho powder
  • 1 teaspoon paprika
  • 1 1/2 teaspoon sea salt, or to taste

For the Topping:

  • 1/2 cup green onion, thinly sliced
  • 1 cup cilantro leaves, roughly chopped
  • 1 jalapeño, thinly sliced (optional)
  • 1 cup tomato, wedged or diced
  • 1–2 avocados, thinly sliced or diced
  • Salsa

How to Prepare Mexican Potato Hash [Vegan, Gluten-Free]

  1. Place the potato chunks into a large bowl filled with water. Set aside
  2. Roasted the poblano, remove stem and seeds, dice, and then refrigerate.
  3. Add the red pepper, jalapeño, and fresh-cut corn to a covered bowl and refrigerate.
  4. In another covered bowl, add the cilantro, green onions, and jalapeño and refrigerate.
  5.  Add the onions to a sauté pan with olive oil and saute on medium-low heat for 5 minutes. Add the garlic and jalapeño then continue cooking for an additional 5-7 minutes, or until the garlic starts to become golden. Stir in the red pepper, poblano, and corn. Cook for a couple additional minutes and take off the heat. Set aside.
  6. Put the potatoes in a 5-quart pot covered with water and add the vinegar. Bring to a boil, then turn the heat down to medium-low and continue to cook for about 8 minutes. You want them to be soft, but still a little firm. Strain.
  7. In a large skillet, add the olive oil and turn the heat to medium-high heat. When the oil becomes hot, add the potatoes. Let them brown a little before stirring. Add the ancho powder, paprika, and salt, then continue to stir and cook until they are golden brown. Add the onion mix, stir well and continue to cook for a couple minutes until the entire mixture is hot.
  8. Serve with a wedge of lime, tomatoes, avocado, and the cilantro mix.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 1933 | Total Carbs: 269 g | Total Fat: 88 g | Total Protein: 36 g | Total Sodium: 3215 g | Total Sugar: 25 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Stephanie McKinnie

See My Recipes

Stephanie has been into healthy vegetarian and vegan ways of cooking ever since she was a teenager. She believes that beauty comes from the inside out. Eating organic, non-GMO high nutrient foods helps keep your body healthy, disease-free, feeling good, and looking young.
Her focus is on the beauty and creativity of food, wine, recipe development, styling, and photography. Check out more on her website, Cali Zona.

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