Breakfast Hash Bowl


Breakfast Hash Bowl

  • Prep Time 15m
  • Cook Time 30m
  • Servings 2


  •  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


  • 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.

Recipe Adapted From hot for food