Country Hash 

for New Years Day luck

From our friends at Vegan Heritage

According to Southern folklore, black-eyed peas
should be the first food eaten on New Year’s Day for luck and prosperity in the
year ahead. This Country Hash contains black-eyed peas, making in the perfect
dish for New Year’s Day breakfast or brunch. Hash should have a crispy
crust, creamy potatoes, flavorful herbs and spices, and plenty of kick. This
hash will not disappoint. It’s a far cry from the same-old tofu scramble you
might be used to for breakfast.

Serves: 4




1 pound russet potatoes, cut into 1/2- inch dice

1 bay leaf

2 tablespoons vegan butter, divided

14-ounces soft or firm tofu, pressed for 10
minutes and mashed

tablespoons nutritional yeast flakes

1/4 teaspoon black salt, optional

1/8 teaspoon ground turmeric

1 medium onion, finely chopped

2 garlic cloves, minced

2 teaspoons dried chives

3/4 teaspoon sea salt

1/4 teaspoon fresh or dried thyme

1/4 teaspoon dried oregano

1/8 teaspoon fresh or dried dill

1/8 teaspoon ground coriander

fresh ground black pepper

1 cup canned black-eyed peas, rinsed and drained

1/8 teaspoon cayenne

1 scallion, finely chopped



Place the potatoes and bay leaf in a medium
saucepan with just enough water to cover and bring to a boil, then reduce to a
simmer. Cook for 5 minutes, then drain and set aside. Remove and discard the
bay leaf.

In a medium bowl, combine the mashed tofu,
nutritional yeast, black salt, and turmeric. Set aside.

Heat 1 tablespoon of butter in a large skillet
over medium heat. Stir in the onion, garlic, and chives. Cook, stirring, until
softened, about 3 minutes.

Stir the drained potatoes into the onion
mixture. Stir in the salt, thyme, oregano, dill, coriander, and black pepper,
to taste. Cook until the potatoes are tender, stirring occasionally, about 10
minutes. When the potatoes begin to stick to the pan, add 2 tablespoons of
water to the pan and use a sturdy spatula to stir. This will help the potatoes
cook as well as avoid having to add more butter each time. You may add up to
1/2 cup of water to the pan in increments.

When the potatoes are tender and nicely browned,
stir in 1 tablespoon of butter, reserved tofu, and black- eyed peas. Season
with cayenne, salt, and black pep- per as needed. For a crispy crust, firmly
press down on the mixture with the back of the spatula. Cook until a light
crust develops on the bottom, about 2 minutes. Flip portions of the hash, press
down with a spatula again, and cook in the same way for a few minutes. Repeat
as needed. Serve garnished with scallions.

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Have a Healthy Day!,


Rod Stone
Publisher and Founder of r Healthy Living Solutions, LLC,  Supplier of Healthy Living information and products to improve
your life.