HASH BROWN SCRAMBLE
What to do with those restaurant or home leftover baked potatoes all shriveled up in the fridge? Do The Hash Brown Scramble! Breakfast, lunch or dinner!
Serves 6 with or without a side of plant meat
2 T. extra virgin olive oil
1/2 c. diced fresh sweet red pepper, 3/8 inch squares
1/2 lg. sweet onion diced, 1/2 inch squares
salt to taste
5 med. baked potatoes, cold, cut into cubes (keep the peels on)
1 lg. handful fresh cilantro including stems
salt and pepper
12.3 oz. pkg. extra firm Silken tofu, rinsed and cut into cubes
1/2 c. JUST EGG liquid egg substitute
salt and pepper to taste
extra fresh cilantro for garnish
1- In extra-large skillet, over medium-low heat, melt oil. Add peppers, onion and a little salt and pepper. Saute till wilted and a little charred.
2- Add mealy potato cilantro mix all at once. Mix with peppers and onion. Salt and pepper to taste. Distribute evenly in skillet, raise heat to medium and let set for a couple minutes.
3- When potatoes are golden brown, flip in segments and brown.
4- Add tofu cubes, stir to evenly disperse, salt a little as needed. Cook about 4 minutes.
5- Pour JUST EGG liquid evenly over mix, stir, lift and turn till even throughout. Cook till liquid is no longer apparent and total mixture is firm not mushy.
6- Serve with additional chopped cilantro, ketchup and if you have it on hand, a little plant parmasen cheese.
Notes: Hash browns are hash just like the word indicates. They’re not shredded potato or cubed potato. But who cares? Do what you want, call them what you want, that’s what freedom is all about.
Yet, it did dawn on me as I was processing these leftover baked potatoes to make a hash out of them, and further, a breakfast hash. Hash is made primarily from ground cooked potatoes.
Although I used only 1/2 cup JUST EGG, you could easily use a full cup. It binds the potato nicely.