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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.

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

  1. 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.
  2. 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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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project 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 for more.

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