This weekends brunch ended up being a little more random then I had initially planned. I originally wanted to do something a little more Irishy but that would have meant that I would have had to go to the grocery store, and going to the grocery store on a saturday is something I like to avoid like the freakin’ plague. Seriously, what is up with that place? It’s like all the cranky people in the city decided to congregate with their screaming children in the produce department. So to avoid that whole mess, I took a peek in the pantry and came up with an impromptu plate of tasties.
I love cooking up some breakfast hash, it’s crazy easy to make and always turns out good. What’s not to like? Potatoes? Love. Sausage? Love. Other vegetabley things? Love. Fry it all up together in a pan and you’ve got yourself one hearty breakfast to chow down on. I noticed that the trend with breakfast hash is that people like to top it with a fried egg. Not something I was ever into but it totally reminded me of when I was growing up. My parents would always cook my eggs sunny side up, for some reason it was the only way I would eat them and I got into this weird habit of dipping my toast in the yoke, why? I have no bloody idea, I never even really liked the taste of yokes but the first time P saw me do it he was so completely disgusted by it that it only made sense that I would continue to do it just to mess with him, lol. Cause you know, getting your partner to be completely grossed out by something you do is every persons goal in life 😛
I’m proud to say that I got over that nasty ass habit pretty damn quick, and since topping hash with an egg appears to be the norm, I came up with my own “egg” to add to the mix. I went with Vegan Dad’s idea and made a fried tofu egg, which is made by slicing up some tofu, frying it on both sides, then mixing a paste out of spices, coating the tofu and re-frying it. They turned out super flavorful and would make a pretty rad addition to a breakfast sammich, just saying. I totally don’t miss those runny egg yolks but if you’re the kind of person who does and you’re feeling super ambitious, you can always give the ol’ injected tofu method a shot. How cool is that? I was not quite so ambitious because sometimes sunday mornings are not meant for ambition, they’re meant for lazing around, drinking hot cups of coffee and eating a delicious simple breakfast.
Breakfast Hash with Fried Tofu Eggs
Makes 4 to 6 servings
Tofu Egg Pattie Ingredients:
- 175g block extra or super-firm or extra-firm tofu, pressed and cut lengthwise into ¼-inch slices
- 1 tablespoon oil
- 1/2 teaspoon black salt
- 1/4 teaspoon mustard powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon nutritional yeast
- 1/2 teaspoon turmeric
- 1 tablespoon soy creamer
- Salt & pepper
Breakfast Hash Ingredients:
- 1 teaspoon oil
- 1 1/4 lbs red or yellow potatoes, cut into ½-inch pieces
- 1 tablespoon oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red pepper, seeded and chopped
- 1-2 vegan sausages, sliced (I used Tofurky Kielbasa)
- 1 1/2 teaspoon thyme
- 1 teaspoon paprika
- 1 cup baby spinach
- 1/4 cup green onion, diced
- 1/4 cup fresh parsley, minced
- Salt and pepper, to taste
Tofu egg patties: Heat oil in a medium skillet over medium heat and fry tofu on both sides until slightly browned. Mix together the remaining ingredients until a paste forms. Coat one side of the tofu with the paste and place back in skillet (coated side down). While the bottom side is cooking, coat the top side with remaining paste. Let the tofu cook for 2 to 3 minutes, allowing it to become well-browned. Once that occurs, flip the tofu and let the other side cook.
Breakfast Hash: Preheat oven to 400 degrees F. Toss potatoes with 1 teaspoon of oil, salt and pepper and spread out evenly on a lined baking sheet. Bake in preheated oven for 15 minutes, remove from oven and give potatoes a mix, then continue baking for another 15 to 20 minutes. Remove from oven and set aside.
In a skillet over medium heat, add oil and onion. Sauté until the onions are translucent, then add the red pepper, garlic and sausage. Cook until the sausage starts to brown, then add the roasted potatoes, thyme and paprika. Stir until the spices are evenly distributed, then add the spinach, green onion, parsley, salt and pepper. Cook just until the spinach has wilted, then serve topped with fried tofu egg.