Vegan Breakfast Hash with Smashed Potatoes and Tofu

01Method

1. 1

   Add potatoes to a large pot, cover with salted water, and bring to a boil. Lower the heat and simmer until fork-tender, about 10 minutes, then drain in a colander.

2. 2

   Heat half the olive oil on a griddle or in a sauté pan. Add the drained potatoes and flatten each one to roughly 1/2-inch thickness using the back of a spatula. Cook on each side until golden and crispy, about 3 minutes per side. Season with pepper and move to a large bowl.

3. 3

   In a separate sauté pan, heat the remaining olive oil over medium-high heat. Add the kale, cabbage, onion, and bell pepper and cook for about 3 minutes. Scatter the crumbled tofu over the vegetables, drizzle in the soy sauce, and continue cooking until all liquid has cooked off, 3 to 5 minutes. Season with salt and pepper, then combine with the smashed potatoes in the bowl and serve.