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.

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