Recipe: Breakfast Home-Fry Hash

from the The China Study Cookbook

Serves 4

• 4 large potatoes, scrubbed and sliced
• 6 tablespoons vegetable broth, divided
• 1 onion, thinly sliced
• 1 green bell pepper, diced
• 4 teaspoons light soy sauce or tamari
• ¼ teaspoon black pepper
• 6 cherry tomatoes, cut into quarters
• 2 green onions, thinly sliced
• Cut the potatoes into 1/2-inch cubes and steam them until just tender when pierced with a sharp knife, about 10 minutes. Remove from heat and set aside.
• Heat 3 tablespoons vegetable broth in a large nonstick skillet over medium-high heat, and add the onion and green pepper. Cook, stirring frequently.
• Add the diced potatoes, 3 tablespoons vegetable broth, soy sauce or tamari and black pepper. Cook, turning gently with a spatula, until the potatoes are golden brown.
• Garnish with cherry tomatoes and green onions.

Posted: to Recipes on Fri, Dec 27, 2013
Updated: Fri, Dec 27, 2013