2 medium-large potatoes, peeled and shredded
1 tablespoon vegan margarine
salt and pepper to taste
1 cup vegan chorizo sausage (I use Soyrizo)
1 cup beans (pinto or black are great)
1/4 cup cilantro, chopped
1 teaspoon oil
2 cloves garlic, finely chopped
1/2 a medium onion, chopped
1/2 cup bell pepper, chopped
1/2 cup black olives, chopped
nutritional yeast, optional
ketchup, to serve
1. For hash browns, melt margarine in a large frying pan over medium-high heat. Using a potato ricer or cheesecloth, strain as much water from the potatoes as you can. Add the potatoes to your skillet, season with salt and pepper, then stir to combine with the margarine.
2. Spread them out thinly and evenly in the pan and cook for 5-7 minutes on one side. Divide into four sections with your spatula, then flip each section, cooking for another 5-7 minutes. Each side should be a nice, crispy golden brown.
3. Add vegan chorizo, beans, and cilantro to pan over low-medium heat for 2-3 minutes. Set aside. Sauté the garlic, onion, bell pepper, and olives in oil until onions start to look translucent, but don't over-cook. Put on top of your chorizo and beans.
4. Serve hash browns beside your chorizo mixture topped with vegetables. Sprinkle nutritional yeast over everything, if desired. Include hash browns, chorizo mixture, and vegetables in each bite with a bit of ketchup for a nice tangy flavor.