BRYANNA’S CAJUN RED BEAN BREAKFAST HASH
Serves 3-4 (UPDATED October 2014)
Meat and potato hash is an old-fashioned way of serving leftovers for breakfast. This is a tasty modern take-off on that concept, using Cajun spices and the New Orleans staple, red beans. Serve with Vegan “Ham” Gravy (recipe below), or with ketchup. For a special breakfast, serve with scrambled tofu (my favorite is Julie Hasson's recipe).
6 ounces new or red (waxy) potato, diced small
6 ounces sweet potato (orange-flesh), peeled and diced small
(See Note below at beginning of recipe instructions.)
1/2 large green bell pepper, chopped
1 small onion, finely-chopped
2 green onions, finely-chopped
2 cloves garlic, minced
2 cups cooked or canned (a 19-ounce can) small red beans (or red kidney beans, or even pinto beans), rinsed and drained
2 teaspoons Cajun seasoning (for a good homemade recipe, see this one from Mother Earth News)
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 cup vegetarian broth
Steam the diced potatoes and sweet potatoes until just tender. (Note: You can use leftover cooked sweet potatoes and/or potatoes if you have some around.)
Use a 10-inch or so heavy skillet that can go under your oven's broiler (such as cast iron or hard-anodized). Spread the bottom to cover with dark sesame oil. Sauté the green pepper, onions, green onions, and garlic over medium-high heat until the onion is softened and starting to brown a little. Add the steamed potatoes and sweet potatoes, and the beans. Mash the potatoes and beans coarsely right in the skillet with a potato masher. Add the Cajun seasoning, thyme and salt, and the broth. Mix well.
Turn on your oven's broiler to High and set rack about 6 inches below.
Turn down the heat under the pan on the stove to medium. Smooth the hash out evenly over the skillet and cover. Cook for about 5 minutes, or until a crust forms on the bottom. Cut the "cake" into four to six pieces and carefully loosen it from the pan with a thin spatula. Place the pan under the broiler heat and broil for a few minutes, checking carefully, until the top is a bit browned and crispy. Remove from the broiler (using a good hot pad to protect your hands!)
Serve hot with "ham gravy" (see recipe below) or ketchup.
Nutrition (per 1/4 recipe): 200.3 calories; 1% calories from fat; 0.3g total fat; 0.0mg cholesterol; 272.0mg sodium; 811.8mg potassium; 40.5g carbohydrates; 11.3g fiber; 3.3g sugar; 10.7g protein.