Mexican Potato Hash
This Level 6: Soft & Bite-Sized Mexican Potato Hash is perfect for your next Mexican food craving while being easy to chew and easy to swallow.
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A weekend ritual
Almost every weekend, I make some sort of vegetable hash for breakfast. I’ll cook anything from sweet potatoes, to brussel sprouts, to white potatoes, to carrots…really the list doesn’t end.
I absolutely love a poached egg with a yolk that drips over the crunchy yet soft texture of roasted vegetables. Though some people prefer scrambled eggs, both are great for a soft and bite sized diet.
If you’re like me and love roasted vegetables, you’re in luck with this Mexican potato hash!
Even if you’re struggling with dysphagia, many vegetables roast well and make great soft, bite-sized pieces. I decided to make this recipe after having an intense craving for Mexican food. You’d think that living in Arizona I would just go buy myself some amazing Mexican food, but I decided to stay in and have a cozy Sunday instead.
There are two ways you can go about chopping the vegetables.
I like to chop them into small pieces and then roast them. However, it can be easy to let them get overly crispy. If you want to cut them into larger pieces and then roast them, you have that option. Just be sure to cut them down to a bite-sized piece after the roasting process. I think it adds extra work, but it’s always there to fall back on if you realize you’ve chopped your pieces too big.
Level 6: Soft & Bite-Sized
Level 6: Soft & Bite-Sized is appropriate for individuals who have good tongue control and force and can manage chewing. At this level, the size of each bite is predetermined, and can be appropriate for individuals with some pain or difficulty chewing, or those who may not choose appropriate bite sizes without help.
Food pieces can be no larger than 15mm square for adults or 8mm square for children. Foods must have no separate thin liquid, but should be soft and moist. The pressure from a fork or spoon must be able to mash the pieces easily; this is called the Fork Pressure or Spoon Pressure Test. In these tests, the utensil must be able to easily cut through or break apart the food using only the side of the utensil. When mashing the sample to test, only use as much pressure as causes your thumbnail or fingernail to blanche white. After mashing, the food must not return to its original shape. We recommend watching IDDSI’s Youtube video of the Fork Pressure and Spoon Pressure Test before you cook as well as during the testing of your final modified portion.
Always test your food before serving to ensure that it meets all the IDDSI testing guidelines.
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Level 6: Soft & Bite-Sized Mexican Potato Hash
- 4 medium potatoes
- 1 large onion
- 1 green bell pepper
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Olive oil for roasting vegetables
- Preheat the oven to 400.
- Wash and peel potatoes. Cut into 1 ½ cm cubes.
- Cut onion and bell pepper into 1 ½ cm cubes.
- Coat with olive oil and season with oregano, paprika, garlic powder, onion powder, and cumin. Add salt and pepper to taste.
- Roast vegetables for ~30 minutes, stirring at least once. The vegetables are done when they’re soft, but not crispy.
- Serve with a soft scrambled or poached egg, if desired.