Vegetable Hash Breakfast Skillet
Vegetable hash is a skillet breakfast. This breakfast hash is easy to make and quick also.
Servings: 4 servings
Calories: 265kcal
Equipment
- 1 Skillet/ Pan with lid
- 1 Spatula
Ingredients
- 2 medium potatoes
- ¼ cup green beans
- ¼ cup green peas
- ¼ cup carrots
- 1 medium onion sliced
- ¼ cup red pepper diced
- 1 cup diced tofu (pressed)
- 1 tsp corn starch
- 2 tbsp vegetable broth
- 2 tbsp olive oil
Spices
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp paprika
- ½ tsp cayenne pepper
- 1 tsp garlic powder or 3 cloves garlic minced
- salt to taste
Alternatively Take Taco Seasoning 1½ - 2 tbsp
Instructions
- Prep the veggies. Peel off the potatoes, dice into bite-sized pieces.
- Wash the potatoes once or twice to get rid of the starch and make them crispier.
- Take the tofu pieces in a mixing bowl.
- Add 1 tsp oil, cornstarch, and 1 tsp seasonings to the tofu.
- Rub to mix them well. Now let it sit for 5 - 10 minutes to marinate the tofu.
- Heat oil in a skillet and place the marinated tofu cubes.
- Cook each side for 1 - 2 minutes, till they turn golden brown and crispy.
- Once tone remove the tofu from the pan.
- Now add potatoes and cover the pan with a lid.
- Cook for 3 - 4 minutes stirring them once occasionally.
- Then remove lid and add other vegetables.
- Give the veggies a nice stir.
- Add the seasonings and stir again.
- Add 2 tbsp broth or water and stir all.
- Now cook on low - medium heat for 5 - 7 minutes covering with the lid.
- Now turn to high heat for last 1 minute giving them a nice gentle stir.
- Cook till the veggies are cooked well and all liquid evaporated completely.
- In the end add the crispy tofu and toss once.
- Add some cilantro leaves or parsley leaves finely chopped and remove from heat.
- Serve hot.
Nutrition
Serving: 1bowl (serving) | Calories: 265kcal