Breakfast Hash Bowl
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Breakfast Hash Bowl

Recipe by hot for food
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 2 cups peeled and cubed potatoes

  • 1–2 Tbsp oil

  • 1/4 tsp paprika

  • Salt, to taste

  • Pepper, to taste

  • 1/2 pkg medium-firm tofu

  • 1/2 cup chopped mushrooms

  • 1/2 tsp turmeric

  • 1 Tbsp nutritional yeast

  • 1 Tbsp non-dairy milk

  • 1/2 cup spinach, finely chopped

  • 2 Tbsp salsa

Directions

  • Boil the potatoes for 10 minutes then drain.
  • Put 1 tablespoonful of oil and the potatoes in a large pan over medium heat. Mash to a chunky texture and spread evenly in the pan. Sprinkle with the paprika and seasoning and cook for approximately 7 to 8 minutes, or until the underside is golden and crispy. Flip and cook over medium-low heat for another 7 to 8 minutes, until crispy, adding another tablespoonful of oil, if necessary. Transfer to a serving bowl and cover with foil.
  • Re-heat the pan over medium heat, crumble in the tofu, and add the mushrooms. Cook for 2 minutes.
  • Add the turmeric, nutritional yeast, non-dairy milk, and additional seasoning to taste. Stir well and cook for 3 to 4 minutes, or until the mushrooms are nearly soft. Add the spinach and cook for 1 minute, or until wilted and soft.
  • Spread the tofu scramble on the potato hash and top with the salsa. Serve immediately.

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