Name: Potato-Edamame Hash on Toast
Total time: 20 min
Ingredients: 1 pound russet potatoes, cut into ¾-inch pieces; 1 cup coarsely chopped red bell pepper; ¼ cup finely chopped shallots; 2 cups frozen edamame, thawed; 1 cup coarsely chopped tomatoes; ½ teaspoon garlic powder; Sea salt and black pepper, to taste; 12 slices whole grain bread, toasted

Ready In: 20 minutes
Serves 6
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This colorful and comforting hash-on-toast recipe makes a memorable breakfast and could easily serve as a light supper on a busy night.

By Darshana Thacker Wendel, Nov 1, 2017

Ingredients

1 pound russet potatoes, cut into ¾-inch pieces
1 cup coarsely chopped red bell pepper
¼ cup finely chopped shallots
2 cups frozen edamame, thawed
1 cup coarsely chopped tomatoes
½ teaspoon garlic powder
Sea salt and black pepper, to taste
12 slices whole grain bread, toasted

Instructions

Place the potatoes in a steamer basket in a large saucepan. Add enough water to the saucepan to reach just below the basket. Bring to water to a boil, cover pan, and steam potatoes 8 to 10 minutes or until tender.
Transfer potatoes to a large skillet. Add bell pepper and shallots; cook over medium-high heat 3 to 5 minutes or just until pepper is tender, stirring occasionally. Add edamame; cook 3 to 4 minutes more. Stir in tomatoes and garlic powder; heat through. Season with salt and black pepper. Serve hash over toast.

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(5 from 1 votes)

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Carol Kellner1 year ago

5 yummy

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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