"Hash" is diced or chopped leftover meat and often vegetables. Throw out the meat and substitute tofu...for a light a flavorful meal.
Serves 4
4 Tbs. (60 mil) olive oil
1 1/2 pounds (750 g) organic russet potatoes (about 2 medium), chopped into 1-inch (2,5 cm) cubes
pinch or two of black pepper, nutmeg, and sea salt
1 medium chopped organic onion
1 organic red bell pepper, cut into 1/2-inch (1,25 cm) pieces
1 organic tomato, chopped
handful of olives, cut in half
4 cups (800 g) organic spinach leaves
1 Tbs. (15 g) chopped thyme or 1 tsp. (4 g) dried thyme
zest of 1/2 organic orange
1 (12-ounce) (340 g) organic extra-firm tofu, drained, patted dry, and cut into 1/2-inch (2,5 cm) cubes
1. In a nonstick skillet, heat 2 Tsp. (30 ml) oil over medium-high heat.
2. Add the potatoes salt and pepper.
3. Cook, stir, until brown and crisp, about 25 minutes.
4. Use a slotted spoon to remove the potatoes and drain on paper towels.
5. In the same pan, add the remaining oil, the onions, bell peppers, tomatoes, and pinch of salt.
6. Cook, stir, over medium-heat until the vegetables are soft, abut 5 minutes.
7. Add the spinach, thyme, nutmeg, orange zest, olives, pinch of salt and pepper.
8. Cook until the spinach is wilted, about 2 minutes.
9. Add the tofu and cook and stir about 3 minutes.
10. Stir in the potatoes toward, about a minutes.
11. Serve hot.
-modified Giada
