1smallbeet (optional) for color and a little sweetness. I use the pre-cooked ones that come in a vacuum sealed pack in the produce section. You can also use a fresh beet, but just blanch it and peel it before adding it to the pot. (You can also add a few drops of red food coloring and a tsp of brown sugar instead).
What you will need for the hash:
1 mediumonion
2tablespoonsoilany neutral flavored oil will work
4cupspotatoesshredded. The frozen type works well.
Make a flavored brine by adding 5 cups of water, 1 tbsp salt, 1 tsp pickling spice, 1 tsp mustard and 1 tsp coriander seeds, a bay leaf, and 1 small beet to a medium-sized pot.
Boil the brine for about 10 minutes to get the spices to release flavor.
Add 1 package cubed tofu (or another meat alternative like seitan, TVP, soy curls, or jackfruit).
Simmer for about 5 minutes and then turn off heat and let it sit for about 30 minutes. (or cover and put in the fridge until you are ready to cook).
Pour the tofu in a colander and let it drain well.
Put some oil in the bottom of an iron skillet or nonstick skillet and fry for about 6-8 minutes until slightly crispy. (or bake the tofu on an oiled cookie sheet at 375° F (190°C) for about 45 minutes until it starts to get crispy at the edges).
Remove from the skillet and make the hash.
To make the vegan breakfast hash…
Sauté a diced onion over low heat in 2 tbsp oil for about 5 minutes until translucent.
Turn up the heat to medium-high.
Add 4 cups of shredded potato hash to the onions.
Add 1 cup of beans that have been drained and rinsed.
Sprinkle with 1 tsp salt and 1/4 tsp pepper.
Stir frequently with a spatula flipping the potato hash to cook it through. This will take about 10 minutes depending on if you use fresh or frozen potatoes or the size of the potato shreds. (Smash up the beans a little when stirring).
Add the tofu “corned beef” to the skillet and mix well.
Notes
You can simply omit the tofu or replace it with some mushroom and/or bell peppers for a delicious veggie hash!
Use a well-seasoned iron skillet or a non-stick frying pan. (tofu sticks easily when pan frying, but it never sticks to my well-seasoned iron skillet)!