breakfast hash bowl

If you aren’t starting with leftover cooked potatoes, peel and cube 2 small potatoes and boil for 10 minutes. Drain from water (do not rinse).

In a large pan heated to medium, add 1 tablespoon of grapeseed oil and the cooked potatoes. Using a fork or a potato masher, mash up the potatoes so they are chunky and sort of half mashed. Spread them out in an even layer in the pan and allow them to cook on one side for approximately 7 to 8 minutes, or until the underside is golden and crispy. Flip the potato mash and add another tablespoon of grapeseed oil to the bottom of the pan, if necessary, and cook the other side for another 7 to 8 minutes or until golden and crispy. Watch the heat and lower to medium-low to prevent burning. Once the potatoes are done crisping, transfer them to your serving bowl and cover with foil to keep warm.

You can use the same pan for the tofu scramble since there will be residual oil in the pan you can use. Heat the pan over medium heat again, crumble the tofu in the pan and add chopped mushrooms. Cook for 2 minutes.

Add turmeric, nutritional yeast, nondairy milk, and sea salt and ground black pepper to taste. Stir to combine well and cook for 3 to 4 minutes or until mushrooms are nearly done. Add spinach in during the last minute of cooking, allowing it to wilt and soften.

Put tofu scramble on top of potato hash and add a dollop of your favorite salsa on top. Serve immediately.