Vegan Potato Breakfast Hash
Breakfast is one of my favorite meals of the day. And, that usually has nothing to do with the food. Breakfast is our family time and even though it’s a hurried affair 96% of the time, it’s the best part of my day.
We get up early around these parts. Mostly because Van has decided that by 5:30AM he’s had enough and is ready to play. We get it babe, we’re usually ready to be reconnected around that time as well. (Side note- Van has refused to sleep in our bed since around 6 months and it kills me. I cannot wait for the day when he’s a little older and hopefully thinks it’s cool to have sleepovers again. I miss that cuddly body next to me!)
After a snuggly feeding, we usually do some kind of activity. I’ll either head to a yoga class at a studio down the street or we’ll do a family run/walk around the neighborhood. Thankfully, V loves the stroller and enjoys getting some fresh air while BL and I sweat.
It’s no wonder that I am typically starving around 7:30AM. While I used to prefer breakfast at a much later time once I become settled in at my office, that’s no longer the case. I need a hearty meal, which suits Van just fine. I’ll pull his highchair into the kitchen and feed him segments as I prep our breakfast and lunch.
This kid is a natural when it comes to food. He lights up whenever we go into the kitchen, knowing that it’s likely only a matter of time before he gets to taste something delicious. He’s the perfect partner to sit and eat while I cook.
This potato breakfast hash take a little more time than other options, but are so worth it. And, most of the prep time is hands off. Toss the potatoes with spices, then roast until golden perfection. Saute the tofu and kale, then pile everything into a bowl with creamy avocado and spicy salsa. It’s exactly what a hearty breakfast should look like.
I love hearing how many of you have tried The Little Potato Company and love their potatoes as much as we do! They really are the best potatoes we’ve ever had and incredibly convenient. No washing or scrubbing required; just halve, toss and roast. That’s it! I can get these into the oven in just minutes, essential timing when I’ve got a hungry baby in my arms.
While we love all of their potatoes, the Terrific Trio is one that I gravitate towards over and over again. A blend of red, yellow and blue Creamer potatoes so you get the best of both worlds. The yellow Creamer is noticeably smooth and buttery, while the red has a sweet, earthy taste. The blue Creamer surprises with deep purple skin and pronounced potato flavor. My advice- make two bags at once so you’ve got extra roasted potatoes in the fridge. The perfect topping for salads, wraps or eating straight out of the fridge. This is BL’s preferred way of eating leftover Little Potato Company potatoes, complete with more ketchup and BBQ sauce than should be allowed.
Cook the potatoes and quickly assemble the tofu and kale scramble. This is a riff on a scramble that I make for our family often. Vander cannot get enough of turmeric tofu and BL prefers to pile everything into a tortilla wrap as he heads out the door.
To top, I like the contrast of creamy avocado and spicy salsa (or hot sauce) but to each his own. Enjoy this protein-rich, healthy breakfast hash. Xo
Vegan Potato Breakfast Hash
Equipment
Ingredients
- 1.5 pounds red potatoes
- 2 tablespoons olive oil, divided
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 shallot, diced
- 8 ounces extra-firm tofu, drained and pressed
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon kala namak salt, see notes
- 1 large bundle kale, large stems removed then stacked leaves, rolled up and sliced lengthwise to make kale ribbons
- 2 avocados, for serving
Instructions
- Preheat oven to 400 degrees F. Halve potatoes and toss with 1 tablespoon olive oil, paprika, cumin and 1/2 teaspoon salt. Place in a single layer on a baking sheet and roast for 25-30 minutes until crispy and cooked through.
- While the potatoes are cooking, heat the remaining tablespoon of oil in a large skillet over medium heat. Add the shallot and cook until softened, about 5 minutes. Crumble in the tofu, turmeric and kala namak salt, if using, and cook, breaking down the tofu and you toss it until it’s chewy on the outside and warmed through, about 5 minutes.
- Add in the kale and cook another 2-3 minutes until kale is wilted.
- To serve, divide the potatoes among 4 bowls and top with the kale and tofu mixture. Add 1/2 avocado to each bowl along with a dash of hot sauce or salsa. Optional, but delicious!
Notes
- Kala Namak salt is an Indian salt that has a sulphur flavor that makes tofu scramble taste ‘eggy.’ It’s optional of course, but I like sprinkling a little of this onto tofu when I make scrambles. If you don’t have it, then you can sub in regular salt.