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.
Perfect for a weekend morning, in sum! Travis’s favorite part was peeling the potatoes.
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
- 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.
- 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.
- Meanwhile, prepare the tofu scramble: crumble the tofu into a bowl, and stir in the turmeric, 1/2 teaspoon salt, and black pepper.
- 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.
- Note: You can add shredded non-dairy cheddar, if desired, although we skipped it today.
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.