ALL-IN-ONE SKILLET BREAKFAST HASH
SERVES 6 PORTIONS
2 tbsp coconut oil
2 cups diced russet potatoes
2 cups diced sweet potatoes
1 cup diced white onion
227g (8oz) extra-firm tofu, drained
2 tsp black salt
1 1⁄2 tsp onion powder
1 1⁄2 tsp garlic powder
1⁄2 tsp turmeric
1⁄2 tsp thyme
1⁄4 tsp ground black pepper
2 cups Slow Cooker Maple Breakfast Links, sliced
2 tbsp nutritional yeast
NUTRITIONAL VALUES
Calories: 230kcal
Fat: 8.6g (4.7g S.Fat)
Carbs: 30.1g
Protein: 10.8g
Sugar: 3.6g
Sodium: 890mg
METHOD
Heat the oil in a very large skillet, 12 inches wide or very deep, over medium-high heat. Cook for 10 minutes, flipping once, with the russet potatoes. Cook for 5 minutes more after adding the sweet potatoes and onion.
Push the potatoes and onions to the side of the pan and crumble the tofu into it. Mix in all of the spices with the tofu. Cook for 2 to 3 minutes, or until the turmeric is evenly distributed and the tofu has turned a golden colour.
Mix in the links and nutritional yeast, then the rest of the ingredients in the skillet. Cook for 2 to 3 minutes, or until the links are thoroughly heated. If desired, season with additional salt and pepper.
Push the potatoes and onions to the side of the pan and crumble the tofu into it. Mix in all of the spices with the tofu. Cook for 2 to 3 minutes, or until the turmeric is evenly distributed and the tofu has turned a golden colour.
Mix in the links and nutritional yeast, then the rest of the ingredients in the skillet. Cook for 2 to 3 minutes, or until the links are thoroughly heated. If desired, season with additional salt and pepper.
