Make a tasty breakfast potato hash with canned jackfruit. Young, green jackfruit makes a great meat substitute that works well in this classic breakfast recipe of potato and peppers. Canned jackfruit is easy to use, it’s inexpensive, and a very versatile ingredient. Unripe jackfruit adds a nice texture when pulled apart, and its neutral flavor makes it ideal for many recipes. If you like breakfast hash with a bit of sausage, next time pick up a can of jackfruit and give it a try instead. You can use jackfruit in all kinds of recipes, including faux pulled pork BBQ, meatless tacos, and I’ve even used it in Indian recipes.
A printable copy of this jackfruit potato hash recipe can be found at http://www.myfoodchannel.com/canned-j…
Ingredients for Jackfruit Potato Hash
1 20oz can young, green JACKFRUIT
1 cup chopped POTATO (any kind you like, sweet potato makes a nice change-up) ½ cup chopped ONION chopped PEPPERS (I like using a combo of jalapeno and bell peppers, but use whatever you prefer) finely chopped GARLIC (optional, but always a good idea)
1 tsp CUMIN POWDER
1 tsp PAPRIKA
1 tsp TURMERIC
2 Tbsp WORCERSTERSHIRE some SALT and PEPPER
How to Make Jackfruit Potato Hash Rinse and drain Jackfruit. Shred it. I do this by hand, it’s very easy, but you can use a knife, too. Heat oil in a skillet on medium high heat. Add chopped onion and peppers and saute 3-4 minutes. Add garlic and cook 1 minute. Add seasoning and mix well, continue sauteing for another minute. Add in shredded jackfruit and Worcestershire sauce and mix well. Raise skillet heat and add in potato. Add 1 can of water and mix. Cover skillet and allow ingredients to come to a bubble. Reduce heat to a simmer and continue cooking until potatoes are near done. Remove cover and continue cooking hash until potatoes are done. Serve as a breakfast side or the main dish. Top with eggs, if desired.
What is Jackfruit?
Jackfruit is exactly what it sounds like, a fruit, but it’s HUGE. A 50 pound jackfruit is not uncommon. This giant tropical fruit grows on trees and is very popular in Asia. Unripe, jackfruit can be treated like a starch, cooked and used in savory dishes. Ripened jackfruit can be eaten raw and is very juicy and sweet; quite a combo. Buying and cleaning a fresh jackfruit is quite an chore. For me, canned jackfruit is a perfect ingredient. I prefer unripe, young, green jackfruit and find it to be a terrific ingredient to experiment with in a variety of recipes. The texture of unripe jackfruit makes it a fantastic faux meat, and the mildness of its flavor allows it to be incredibly versatile. I’ve used it as a meatless pulled pork BBQ, as a faux meat filling in tacos, in an Indian-style variation of Jackfruit Tikka Masala, and as a potato hash for breakfast. It’s readily available at Asian markets, and well worth giving a try.
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