Oumph! Mexican Spiced Fajita Loaded Hash Brown

The perfect dish to put in the middle of the table and share with friends for breakfast, lunch or dinner! It’s simple, easy to prepare and levelled up with loads of flavour packed toppings.

Done in 30 minutes

Serves 4

Mia Jacobs

Dish by Mia Jacobs



For the hash brown

550gpotatoes, grated

1 tspgarlic powder

to tastesalt and freshly cracked pepper

1 tbspvegan mayonnaise

1 tbspolive oil

For the guacamole


1/2red onion, half finely diced

to tastefresh lime juice

10gfresh coriander, finely chopped

to tastesalt

For the pickled onions

1/2red onion, very finely sliced

1/2lime, juiced

a pinchsalt

For the toppings

1 packOumph! Mexican Spiced Fajita strips

1 tbspolive oil

1jalapeño, finely sliced

1/2 tinsweetcorn, charred

1 tbspsriracha

2 tbspvegan mayonnaise

We’ve yet to meet a person who doesn’t like hash browns. They’re like tiny little chips all neatly layered together in one big crispy parcel. This one is loaded up with tonnes of delicious toppings, but most importantly some Oumph! Mexican Spiced Fajita strips. RUN don’t walk to Iceland or Tesco to get your mitts on some, they seriously level up any dish.


Grate the potatoes and leave to sit in cold water. Rinse and soak until the water runs clear.

Mash the avocados and add half the diced onion, lime juice, coriander and salt. Cover and set to one side.

Squeeze out any moisture from the soaked potatoes, then place in a large bowl and season with salt, pepper, garlic powder and vegan mayo.

Heat a pan with olive oil over a medium low heat. Tip in the potatoes, patting them down into a large, neat circle, and fry gently until brown and crisp on the bottom. Get into the oven for 10 minutes at 200 degrees to cook through. Remove and flip over (using a plate) then fry off on the other side for a few minutes.

While the potatoes are cooking, add some salt and lime juice to the thin slices of red onion and set to one side to pickle and turn a vibrant pink.

Lastly, fry the Oumph! Mexican Spiced Fajita strips in a drizzle of olive oil until golden brown and cooked through. Load up the crispy hash brown with the guacamole, the Oumph! Fajita strips, pickled onions, corn and jalapeños.

What do you think of the recipe?

Mia Jacobs

Mia Jacobs

Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

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