This super simple sweet potato hash makes for a hearty, healthy breakfast.
Sweet potatoes are not only a great source of fiber and vitamins, like vitamin A, but they are packed with antioxidants, making them a great addition to any meal. I love having them at breakfast time, or as an evening snack with some peanut butter.
For this breakfast hash, start with a baked sweet potato. I did this by piercing the potato in multiple places and putting it in the microwave for 2 minutes, flipping it to the other side, and cooking for another 2 minutes. Times may vary depending on your microwave and potato size. Once the potato is cooled some, you can get to work. Depending on the size of your potato, this could make 1 or 2 portions.
INGREDIENTS
1 baked sweet potato
handful of diced tomatoes
handful of diced onions
handful of chopped kale (fresh or frozen)
1/3 block of pressed tofu
LET'S COOK
1. Cube 1 baked sweet potato. Leave the skin on to reap the nutritious benefits.
2. Heat a skillet over medium heat. Add a bit of preferred cooking oil to the pan, then add the sweet potato cubes, tossing them to coat.
3. Let them cook for a few minutes, stirring them around occasionally.
4. Add chopped onions, tomatoes, and kale. I used frozen but you can also use fresh.
5. Lower the heat and put a lid on the pan. Let cook for a few more minutes.
6. Once the potatoes start to brown, remove from heat.
7. Prepare your tofu scramble. Heat another pan over medium heat.
8. Add cooking oil of choice and then crumble up the tofu into the pan.
9. Use a spatula to move the tofu around. As it starts to cook, add spices and a spoonful of nutritional yeast if desired. You can also use black salt which will add an egg-y flavor.
10. Once the tofu starts to get some color, remove from heat.
11. Add to the sweet potato hash, mix, and serve!
You can add a sauce to the hash if you'd like, but I found that this has enough flavor all on its own!
-Kat