Name: Ultimate Vegan Breakfast Hash with Crispy Smashed Potatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: US
Ingredients: 1 pound baby Yukon Gold potatoes; 3 tablespoons olive oil, divided; Ground black pepper to taste; 1 cup chopped kale; 1 cup chopped cabbage; 0.5 onion, sliced; 0.5 red bell pepper, diced; 4 ounces firm tofu, crumbled; 1 tablespoon soy sauce; Salt to taste; Ground black pepper to taste

Wake up your palate with this vibrant and hearty vegan hash! Crispy smashed potatoes mingle with a savory tofu and vegetable medley, creating a breakfast that's both satisfying and bursting with flavor. This dish is a celebration of textures and tastes, proving that vegan breakfasts can be just as exciting as their traditional counterparts.

Follow The Directions

01

Step

Boil the Potatoes: Place potatoes in a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low and simmer until tender (approximately 10 minutes). Drain thoroughly in a colander.

02

Step

Smash and Sear: Warm 1 1/2 tablespoons of olive oil on a griddle or in a large saute pan over medium heat. Add the drained potatoes and carefully smash each one to about 1/2-inch thickness using the back of a spatula. Sear the smashed potatoes on each side until golden brown and crispy (about 3 minutes per side). Season with ground black pepper. Transfer the seared potatoes to a large bowl.

03

Step

Sauté the Vegetables and Tofu: In the same saute pan, heat the remaining 1 1/2 tablespoons of olive oil over medium-high heat. Add the chopped kale, cabbage, sliced onion, and diced red bell pepper. Sauté until the vegetables begin to soften (about 3 minutes). Crumble the firm tofu over the top of the vegetables. Pour in the soy sauce and continue cooking until any excess liquid has evaporated and the tofu is lightly browned (3 to 5 minutes). Season with salt and ground black pepper to taste.

04

Step

Combine and Serve: Transfer the sautéed vegetable and tofu mixture to the bowl with the smashed potatoes. Gently mix everything together to combine. Serve immediately and enjoy!

For extra flavor, consider adding a pinch of red pepper flakes to the vegetable sauté.
Make sure your pan is hot enough before adding the potatoes to achieve a crispy sear.
The type of tofu used affects texture. Firmer tofus are best for crumbling and holding their shape during sautéing.
Experiment with different vegetables. Mushrooms, spinach, or other leafy greens would be excellent additions.