16 Reviews

I haven't been so pleased to come across a recipe like this in a loooong time! I actually made this over the weekend, but just finished up the last bit yesterday for lunch. This is such a versatile recipe! I pretty much followed the ingredients, except used 3 cups of sweet potato and 1 cup of white potato, not on purpose, I just didn't have enough sweet potato in the house. And that's the beauty of this recipe, you can alternate, mix it up, just stay within the amounts and follow the instructions. I started out having this with some cooked wheatberries, then used it again rolled up in a tortilla. I finally had the last of it yesterday for lunch, mixed with some multi-colored pasta. Next time I make it (which will be this weekend), I think I'll add some cubed tofu and some fresh champignion mushrooms. Dancer, this recipe is truly superb, and thanks so much for posting it!

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Mirj May 29, 2002

Yummy! I had this on brown rice for dinner last night topped with a little cheddar, and my meat-and-potato man loved it (very surprising). With the leftovers I am going to add some black beans and maybe some stewed tomatoes for an easy veg chili. I think I will also kick it up with a little hot sauce. Delicious, thank you!

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Pippy May 31, 2002

This is great... as written it makes huge, delicious, more-than-satisfying portions without guilt tied to it. I did not use safflower oil and it was fine without it. Make this! Eat it! Be happy.

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mal grey September 27, 2009

This was great! I enjoyed it on its own, but it was even better wrapped in a tortilla for lunch. Thanks for sharing.

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Aunt Cookie October 20, 2010

Very good recipe. I used only one jalapeno with the seeds and it gave just enough spice. I served this over white rice (that I seasoned with cayenne and chili powder). Very tasty, and healthy. Thanks!

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Dominick & Amanda September 05, 2009

Amazing!!! I am speechless, I have made it a couple times this week. Even my meat loving co-workers and husband could not get enough! I added chili powder, and a dash of cayenne and spiced it up!

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kimisfamous March 22, 2008

This is awesome! My vegan daughter was visiting and I made this and she flipped. She ate it for several days. Thank you for an awesome recipe.

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carolyn lynch February 05, 2008

This is a colorful, healthy-tasting hash. My soon-to-be-husband doesn't like bell pepper, so I had to leave those out. Otherwise I prepared it exactly as listed. He even ate it for breakfast!

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mensan98th December 21, 2007

I just finished my first Hacienda Hash tortilla wrap! Yum! I LOVE the concept and the versatility (thanks for all the great ideas everyone!), and while I'll definitely make it again, I'll need to do some adjusting. I have to either get some new chili powder (no doubt) and/or bump up the spices considerably. I forgot the corn today, but added black beans for the protein, and a dab of sour cream for just a little juiciness for the wrap. I also found it a little on the sweet side, but if I adjust the spices to my liking, that may not be an issue. (The lime juice sounds like a great addition!) If it's still too sweet, I'd use less sweet potatoes but more bell peppers, zuke and onions. DEFINITELY a keeper. Thanks so much!

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Althiona September 26, 2007

Admittedly I'm not vegan, but I had 50+ guests and only one non-vegan person really liked this. I followed it exactly, but I guess I just didn't have the knack for the TLC.

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AliciaGski June 20, 2006
Vegan Hacienda Hash