Or rather, for dinner.
I don’t always buy my dinner at the grocery store whenever I have errands to run. Every once in a while, I plan ahead. I will say the planning process is easier when I don’t have to work but I am endeavoring to change all my bad habits. Yesterday (being Sunday) I prepared dinner ahead of time and thus was able to avoid the tasty pre-made options in the grocery store’s freezer section. I knew I was making hash for dinner so scrubbed potatoes, pierced them with a fork, and popped them in the oven so they’d cook while I did other things.
I was excited to try hash because, before my becoming vegan, I used to eat a great deal of corned beef hash. Worse, I ate the canned hash. I shudder when I think of the amount of salt in that stuff but the fact remains I still like hash. It is possible to have vegan versions of old favorites and I was looking forward to coming up with a go-to hash recipe. As all hashes must, in my opinion; mine started with the a fore mentioned potatoes.
With the onset of cold weather, I am less inclined to have a smoothie for breakfast and desire things like hot oatmeal and miso soup. I like my miso soup with a little diced tofu so I had the remnant of a block of tofu in the fridge. A little soy sauce and turmeric and I had “egg” for my hash.
My last hash component was a Tofurky Italian Sausage link. The links had made an appearance in a dirty rice recipe a few days ago and I still had one I needed to use. I am following a modified McDougall diet-I say modified because I’m eating an English muffin with almond butter and fig jam as I write this-and so do not cook with oil. With no oil in the pan, I was concerned my hash would either stick to the pan or turn out too dry but, since I wouldn’t know until I tried, I set to work.
I cooked the Tofurky link first, thinking it had enough oil in the marinade to glaze the pan. While that cooked, I chopped my potato. I read somewhere that a potato has most of its nutrients directly under the skin. I have also read that this isn’t true but I figure it’s best to eat a vegetable in its entirety whenever possible so I left the skin on. When my sausage link was done, I transferred it to the cutting board to cool and crumbled my tofu into the same pan. A splash of soy sauce and a sprinkle of turmeric and my “eggs” were officially cooking. I let that heat through then added the potato to the pan along with a little fresh cracked pepper, fresh ground sea salt (not too much because of the soy sauce), and some red pepper flakes. While that heated through I diced the sausage link and added then added the pieces to the pan. I moved my hash around with a wooden spatula and, when I thought it was cooked through enough, I scooped the lot onto a plate.
Now, the verdict. Was it too dry? Did I need to use a little oil in order to make things edible? The answer? No! Part of my concern stemmed from the fact that I’d used a russet potato and I find those are always a little dry. Not this time. My hash had no sauce but it wasn’t dry at all and I’m finding the lack of oil in my food refreshing. The taste is lighter and my tongue can distinguish more spices when the food isn’t drenched in oil. There wasn’t a great deal of subtle spice in this recipe but my red pepper flakes made it tongue-tingling. My sausage and tofu eggs rounded out the hash, making it a satisfying and filling meal. Best of all, it was quick. The potatoes baked themselves requiring only my looking in on them from time to time. The hash itself was done in ten minutes. Healthy fast food!
Forgive my photos: I’m working on getting different lights. The yellow overhead lights in the kitchen aren’t the best choice for photos.