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.

Ingredients:

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.

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.