Sunday, January 9, 2011

Breakfast Hash

I promised a breakfast hash posting a while back when I made it for the first time.  It is delicious.  Then I got the flu...bad flu...serious 103-degree temperature for four days flu...followed by three SOLID weeks of recovery while it lingered and clung on for dear life.  It was HORRID.  Then there was Christmas and my birthday.  It's the age-old holiday season excuse.  But I'm back, now, so let's just forget all that viral crap and put it behind us, shall we?

One thing I've really worked to recreate as a vegan is egg dishes...because I loved to eat them once upon a time.  Real eggs really, REALLY skeeve me out now, so I can't even "cheat" and eat one now and again.  I seriously find eggs and the entire concept of eating eggs revolting.

But I still miss the taste and texture I used to enjoy so much.

Fortunately for me, I have found a friend in tofu.  From the earliest days of my vegan eating, I have been pleased with tofu/turmeric scrambles.  They work for me.  Heck, I didn't even add anything to my tofu scrambles...just tofu, vegan butter, turmeric, and S&P.  Voila.  It might have all ended right there because I am a creature of implacable habits, but the trouble was that my husband didn't really like plain ol' tofu and turmeric scrambles.

So, from the very beginning, I have been on a mission to have yummy breakfast at home for Mr. Nix.  Sometime in late November of last year...I succeeded.  Here is our breakfast hash recipe.  It's simple, it's inexpensive, and my husband really likes to eat it.  Enjoy!

1:29 Project Breakfast Hash

1 medium yellow onion, chopped
1 medium bell pepper (any color), diced
1 large or 2 small potatoes, scrubbed and diced
2/3 block Firm Tofu, diced
1tsp Turmeric
1tsp Garlic Paste (or 3 cloves minced garlic)
1/4tsp Hot Chili Paste (or Red Pepper Flakes), optional
c. 2T Vegan Butter
c. 1T Extra Virgin Olive Oil
Salt and Pepper to taste

Over medium high heat, get your pan nice and warm.  Add the butter and oil.  Let those get really good and hot.  Add in the onion, bell pepper, tofu, and potatoes.  DON'T touch them, yet.  Just let them sit there in the hot fats.  While this is happening, throw in the garlic and chili.  After about a minute, stir this all up.  Get it good and mixed together and add the salt, pepper, and turmeric.  Once all of this is well-incorporated and happy together, put your spoon down again and let it sit.  We want browning to take place.  Put all your ingredients away and wipe down your counter while you let it sit there and cook (about 3 minutes).  At this point, you should see some lovely brown marks on your onions and potatoes.  Your breakfast hash is now ready to eat...however:  if you are like Mr. Nix, then you like your breakfast potatoes a little darker.   Allow the hash to cook to your personal texture preference from this point.  Remove from heat and serve.  We like to eat this with toast and jam.



  1. Welcome back and thanks for the awesome recipe. Talk about a coincidence, my wife just at this moment served me a tofu scrabble with hash browns as well. Next time we"ll try your recipe!

    Glad you're feeling better. The veggie blog world has missed you.

  2. Oh, Tony, you guys are fabulous. Thank you so much. We've really been through it in this new climate. Our Lizzie got it shortly after I did, and let's just say the spirit was willing but the body was down for the count this Christmas.

    I'm so happy to be out of my bed and back in the kitchen. :)

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