Country Western Breakfast

Country Scramble (5)

This hearty breakfast recipe from Raddish Kids was such a different way to start the day in our household, making leisurely time to cook together and listening to country tunes all the while.

Country Scramble (3)

Perfect for a weekend morning, in sum! Travis’s favorite part was peeling the potatoes.

Country Scramble (1)


For the potato hash:

  • 1 pound yellow potatoes
  • 1 small onion
  • 1 red bell pepper
  • 2 tablespoons canola oil
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme

For the tofu scramble:

  • 1 (1-pound) package extra-firm tofu
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 (8- ounce) package button mushrooms, chopped
  1. To prepare the hash, peel and cube the potatoes and place in a large bowl. Chop the onion and bell pepper and add to the potatoes; drizzle with the canola oil.
  2. Sprinkle with 1 teaspoon salt, the garlic powder, paprika, and thyme, stirring to coat. Spoon the mixture onto a baking sheet and bake at 425 degrees F for 33 minutes.
  3. Meanwhile, prepare the tofu scramble: crumble the tofu into a bowl, and stir in the turmeric, 1/2 teaspoon salt, and black pepper.
  4. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 3 minutes. Add the tofu mixture and cook for an additional 3 minutes.
  5. Note: You can add shredded non-dairy cheddar, if desired, although we skipped it today.

Country Scramble (2)

Yee haw! Both kids loved the scramble, and the hash was a close second. As we dined, I read Travis the facts about country music on the recipe card, as well as an informative sound bite about how to build a balanced meal from at least 3 food groups.

Country Scramble (6)

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