Canned Jackfruit Breakfast Hash

Make a tasty breakfast potato hash with canned jackfruit. Young, green jackfruit makes a great meat substitute in this classic breakfast recipe of potato and peppers. Canned jackfruit is easy to use, inexpensive, and a versatile ingredient. Unripe jackfruit adds a meaty 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-jackfruit/

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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)
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.
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