All Recipes Best Recipe Breakfast and Brunch Recipes Potatoes

Ingredients

1 pound baby Yukon Gold potatoes 3 tablespoons olive oil, divided 1 pinch ground black pepper to taste 1 cup chopped kale 1 cup chopped cabbage ½ onion, sliced ½ red bell pepper, diced 4 ounces firm tofu, crumbled 1 tablespoon soy sauce salt and ground black pepper to taste

Nutrition Info

227.3 calories carbohydrate: 26.5 g cholesterol: : - fat: 11.8 g fiber: 3.4 g protein: 6 g saturatedFat: 1.7 g servingSize: - sodium: 285.7 mg sugar: 2.1 g transFat: : - unsaturatedFat: : -

Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain in a colander.
Warm 1 1/2 tablespoons olive oil on a griddle or in a saute pan. Add potatoes and carefully smash each potato to about 1/2-inch thickness using the back of a spatula. Sear potatoes on each side until crispy, about 3 minutes. Season with pepper and transfer to a large bowl.
Meanwhile, heat remaining 1 1/2 tablespoons olive oil over medium-high heat in a saute pan. Add kale, cabbage, onion, and bell pepper and saute for about 3 minutes. Crumble tofu over the top of the vegetables. Pour in soy sauce and continue cooking until any liquid has evaporated, 3 to 5 minutes. Season with salt and pepper and transfer to the bowl with the smashed potatoes. Mix and serve.

4 servings

Nobody will miss the eggs with this protein-laden vegan hash! Smashed potatoes are mixed into a veggie-tofu saute for a bright and tasty breakfast!