Savory Breakfast Hash

Ingredients

3  large unpeeled russet potatoes, baked, cooled, and coarsely chopped
1-1/2 lbs. firm tofu, mashed
2 tablespoons soy sauce
1 medium onion, chopped
1 red bell pepper, chopped
1 cup corn kernels
2 cloves garlic, crushed
1 tablespoon olive oil
2 tablespoons chopped parsley
2 tablespoons chopped basil
1/2 teaspoon coarsely ground black pepper
Paprika

Preheat the oven to 325° F.

In a large bowl, mix together the potatoes, tofu, and soy sauce. In a saucepan, sauté the onion over medium heat in the oil until translucent. Add bell pepper and corn kernels and saute til tender. Add garlic and cook very briefly. Do not allow garlic to burn.

Add the onion and bell pepper mixture to the potatoes and tofu, and add the parsley, basil, and black pepper. Spread into an oiled 8 x 8 x 2-inch baking dish. Sprinkle with paprika and bake for 35 minutes. Or, divide into individual servings and freeze before baking, removing a serving the night before to allow it to thaw, and baking it in the morning. Makes eight servings.

Nutrition Information

Serving Size 173 g
Servings per Recipe: 8

Calories: 181
Calories from Fat:40
Total Fat: 4.5g, 7% of Daily Value*
Saturated Fat: 0.8g, 4% of Daily Value

Sodium: 245mg, 10% of Daily Value

Total Carbohydrates: 29.2g, 10% of Daily Value

Dietary Fiber: 5g, 20% of Daily Value

Sugars: 3.8g

Protein: 8.2g

Vitamin A 13%	•	Vitamin C 84%
Calcium 14%	•	Iron 11%

* Based on a 2000 calorie diet