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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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(5 from 1 votes)
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Carol Kellner6 months ago
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5 yummy

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Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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