Southwestern Breakfast Hash

The birds woke me up at a very inappropriate hour for a Sunday this morning, so what was I supposed to do? Catch up on my magazines of course! In the April issue of Whole Living I found this amazing recipe for breakfast and couldn't wait for it to be breakfast time so I could make it for us. (That's how early I was up -- way too early.)

As soon as I heard W rustling around and getting into the shower I headed to the kitchen. By the time he came out, I was up to my elbows in breakfast preparations.

"What are you making me!?" He asked just as excitedly as I was making it. Then he saw the magazine on the counter and said in even more amazement, "You're following a recipe?" Recipes for breakfast are a big deal around here, since we usually toast a bagel and put some tomatoes and avocado on it or just eat a bowl of Multigrain O's from Trader Joes.

Surely, I was following this recipe from Whole Living Magazine and it turned out to be delicious and everything we were expecting it to be. I also added my own version of scrambled tofu so it was more like a scramble-hash or something. I made a few modifications so I'll just write how I made it. Here you go:

Southwestern Breakfast Hash

2 medium russet potatoes, scrubbed and cut into 1-inch pieces
3 Tbsp safflower oil
1/2 tsp ground tumeric
2 jalapenos, finely chopped
1/4 cup onion, finely chopped
1/2 cup cherry tomatoes, halved and quartered
1 can black beans, drained and rinsed
2 tsp nutritional yeast seasoning
Sea salt and black pepper to taste

1. Bring potatoes to a boil in a pot of salted water. Cook about 6 minutes. Drain and set aside.
2. Heat 2 Tbsp of the oil in a skillet (I used an electric) over medium heat. Add tumeric and cook until fragrant, about 30 seconds. Add potatoes and cook, stirring occasionally about 5-7 minutes. Transfer to bowl; set aside.
3. Heat remaining oil in the same skillet over medium heat. Add jalapeno, onions, tomatoes, beans, and yeast, stirring until tomatoes begin to break down, about 5 minutes. Add potatoes and cook until everything is nice and mixed together and heated through.

We put the potatoes and tofu scramble side-by-side on our plates, but ended up just mixing it all together to create our scramble-hash and it was delicious.

While I was making the hash, W made fresh juice from a grapefruit, mango, apple and kiwi. We enjoyed it with our healthy, vegan recipe-breakfast, and life is good.