Serves 4
Breakfast hash is a satisfying way to start the day. By substituting some of the starchy potatoes for sweet potatoes, and substituting savory condiments for fatty pork products, we’ve reduced the fat and calories, without skimping on flavor.
Ingredients
- 1 Tbsp vegetable oil
- 1 cup finely chopped red onions
- 1 large chopped jalapeno, chopped
- kosher salt
- Freshly ground pepper
- 4 cups peeled roast sweet potatoes, cubed
- 2 tablespoon ketchup
- 4 teaspoon Worcestershire sauce
- 4 teaspoon chopped parsley
- 8oz. baked tofu, diced
- Chopped scallions for garnish
- Hot sauce, ketchup (for serving)
Method
- Heat oil in a non-stick skillet over medium-high heat. Add onions and jalapeno and season with salt. Cook until golden, about 5 minutes.
- Add cubed potatoes, ketchup and Worcestershire sauce to the skillet. Season with salt, press mixture down into the skillet, reduce heat to medium, and cook until golden, about five to seven minutes.
- While the potatoes are cooking, cut the tofu into quarter-inch dice, about the same size as the potatoes. When potatoes are cooked, gently add diced tofu.
- Place hash on a plate, top with parsley. Serve with hot sauce and ketchup if desired.