Hash browns-who doesn't like hash browns! Here is my super easy hash brown recipe
Ingredients
10 small potatoes
Salt, pepper, chili powder to taste
EVOO
Preparation:
1. Wash the potatoes
2. Attach the grater blade to your food processor
3. Add all the potatoes
4. Squeeze excess liquid from the potatoes
5. Heat enough EVOO in a nonstick skillet to coat the bottom
6. Add the potatoes to form a single layer (I had to do two batches)
7. Add salt, pepper, and chili powder to your liking
8. Let one side get brown before flipping
9. If doing two batches, I had a pan in the oven at 350 to keep the potatoes warm before serving
Preparation: (I made the sauté first, placed in a bowl and added it to the tofu when it was done cooking)
1. Heat EVOO in a skillet over medium heat
2. Add the carrots and cook for several minutes
3. Add the green peppers
4. Cook until carrots and peppers are softened a bit
5. Add the tomatoes and cook until slightly soft
6. Add the spinach and cook until wilted
7. Add the cilantro and green onions
8 Set aside and drain out any extra liquid before mixing it with the tofu
9. Top with more scallions
5. Heat enough EVOO in a nonstick skillet to coat the bottom
6. Add the potatoes to form a single layer (I had to do two batches)
7. Add salt, pepper, and chili powder to your liking
8. Let one side get brown before flipping
9. If doing two batches, I had a pan in the oven at 350 to keep the potatoes warm before serving
Ingredients for Tofu Scramble
1 package of extra firm tofu, drained and throughly dried out
3 tablespoons NOOCH
2 Cloves of minced garlic
2 teaspoons salt
1 teaspoon pepper
1 teaspoon seasoning mix (I used Trader Joe's Everything Seasoning)
1 teaspoon turmeric
 |
| Turmeric doesn't add a lot of flavor, but it gives the tofu an "eggy" color |
Preparation:
1. Once tofu is dried out, crumble into a bowl
2. Add all the other ingredients and mix with your hands until all the tofu is coated
3. Heat veggie oil in a nonstick skillet on medium high heat
4. Add the tofu and cook until the tofu is tender
Ingredients for Veggie Saute
2 tablespoons EVOO for cooking
1 green pepper diced
1 tomato diced
2 carrots peeled and diced
2 tablespoons fresh green onion
2 cups fresh spinach
2 tablespoons fresh cilantro
Preparation: (I made the sauté first, placed in a bowl and added it to the tofu when it was done cooking)
1. Heat EVOO in a skillet over medium heat
2. Add the carrots and cook for several minutes
3. Add the green peppers
4. Cook until carrots and peppers are softened a bit
5. Add the tomatoes and cook until slightly soft
6. Add the spinach and cook until wilted
7. Add the cilantro and green onions
8 Set aside and drain out any extra liquid before mixing it with the tofu
9. Top with more scallions
I served brinner with a nice mimosa (optional, but delicious)
Happy Cooking!
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