Serving size: 3-4
Time: 40 minutes

Ingredients

Trumpet Chorizo
250 g trumpet mushrooms, roughly chopped
1/2 tsp. sea salt
2 ancho chiles, stemmed and soaked
in boiling water for 30 min or until soft
and pliable
1 arbol chile, stemmed and soaked
in boiling water for 30 min or until soft
and pliable
3 Tbsp. Spanish paprika or sweet/regular
1/2 Tbsp. smoked paprika
1 1/2 Tbsp. cumin powder
1/2 tsp. fennel seeds
1/2 tsp. coriander seeds
1 tsp. oregano
1 tsp. cracked black pepper
2 cloves garlic
1 Tbsp. tamari
1 Tbsp. rice or apple cider vinegar + 2
Tbsp. for deglazing
3 Tbsp. extra virgin olive oil

Root Hash
1.5 lb fingerling potatoes, quartered
1-2 carrots, cut into 1 inch chunks
1 medium sweet red pepper, chopped
3 leaves of kale, destemmed, chopped,
and massaged with 1 tsp. of lemon juice
1/4 cup high heat oil (such as avocado,
grapeseed, or sunflower)
Sea salt to taste

Morning Zing Sauce
2 scallions, roughly chopped
1 head of cilantro, tops roughly chopped
1 lemon, juiced
1 Tbsp. rice vinegar or ACV
1 tsp. salt
1 green chile (optional)
2 Tbsp. vegan mayonnaise

Directions

Step 1 - MAKE THE MUSHROOM CHORIZO Blitz roughly chopped
mushrooms in a food processor until crumbly. Transfer
into a mixing bowl, fold in salt.

Step 2 - Blend chopped soaked chiles, spices, garlic, tamari,
and vinegar in a food processor until it becomes a paste
but chile seeds are still visible. Fold in chorizo spice
paste with mushroom crumbles.

Step 3 - Add olive oil and trumpet chorizo to a cast iron skillet
heated over medium high. Mix well, then evenly cover
the skillet with the chorizo and cover for 3 minutes. Stir
and cover again until caramelized, 2–3 minutes, then
pour over reserved vinegar to deglaze. Turn off heat and
keep pan uncovered to allow water to evaporate, then
reserve cooked chorizo in a bowl for serving.

Step 4 - MAKE THE MORNING ZING SAUCE Blend cilantro,
scallion, lemon, and vinegar in a food processor for 30
seconds. Remove into a small bowl, mix in mayonnaise.

Step 5 - MAKE THE HASH Put the cast iron skillet back on
medium heat and add your high heat oil along with the
chopped potatoes, carrots, and pepper. Toss to coat with
the oil and add a heavy pinch of salt. Cover the pan to let
them soften whilst becoming crispy, resisting the urge
to bother them with your spatula. Remove lid every 2–3
minutes to observe until you see a golden color around
the edges, then toss, salt, and cover again! When it’s all
crispy and tender, around 25–30 minutes, add prepped
kale and one last sprinkle of salt and cover for 1 minute.

Step 6 - ASSEMBLE Put a nice swipe of Morning Zing sauce on
the bottom of a bowl, then pile with potato and dollops
of mushroom chorizo. Garnish with sliced scallions, salt,
pepper, and more Morning Zing sauce.