This is a favorite brunch on lazy days when we want some comfort food. The secret to crispy, not soggy, hashbrowns is to rinse the potatoes of starch and then to squeeze out the liquid through cloth or paper towels. You want the potatoes to be very dry before you attempt to cook them.
I prepared and cooked this frittata in the same cast-iron pan, and I recommend this method; everything tastes better when it's cooked in cast-iron. You can use a round or square baking dish instead, if you don't have cast-iron available.
ingredients 4 garlic cloves, minced
1 onion, diced
1 green bell pepper, diced
3 russet potatoes, shredded (use a food processor for fast work), rinsed and squeezed until dry
1 lb. tofu
1/4 c.
chicken-free broth powder (omit soymilk powder) or nutritional yeast
2 T. Bragg's or other soy sauce
2 t. dry basil
1 1/2 t. dry thyme
1 t. paprika
1/2 t. turmeric
2-4 T. plant milk, as needed
4 oz. tempeh, crumbled
3 T. Bragg's or other soy sauce
1/2 t. liquid smoke
1/4 c. chives, minced
salt, black pepper and crushed red pepper flakes, to taste
instructions 1. Preheat the oven to 350F.
2. Heat 1 T. oil in a large cast-iron skillet and add the onion, garlic and green pepper. Cook until softened, stirring regularly.
3. Add another T. of oil and add the potatoes to the pan, tossing to combine with the onion mixture.
4. Cook the potatoes, flipping every few minutes, until browned and beginning to crisp. (This takes about 10 minutes.)
5. In another small skillet, heat 1 T. of oil and add the tempeh. Cook, stirring regularly, until browned. Remove from heat and stir in the Bragg's and liquid smoke.
6. While the potatoes and tempeh are cooking, combine the tofu, broth powder or yeast, Bragg's, basil, thyme, paprika and turmeric in a blender. Process until smooth, adding milk as needed to get it moving.
7. Remove the tofu mixture to a large bowl and fold in the hashbrown mixture. Sprinkle liberally with salt and black pepper.
8. Rinse out the skillet to remove any stuck-on pieces of potato. Grease the pan very well. Pour in the frittata batter. Sprinkle the top with the smoky tempeh.
9. Bake the frittata for 35-40 minutes, until the edges are golden-brown and the middle is set. Let stand 10 minutes before slicing into wedges and serving, garnished with chives and crushed red pepper.
This is a favorite brunch on lazy days when we want some comfort food. The secret to crispy, not soggy, hashbrowns is to rinse the potatoes of starch and then to squeeze out the liquid through cloth or paper towels. You want the potatoes to be very dry before you attempt to cook them.
I prepared and cooked this frittata in the same cast-iron pan, and I recommend this method; everything tastes better when it's cooked in cast-iron. You can use a round or square baking dish instead, if you don't have cast-iron available.
ingredients
4 garlic cloves, minced
1 onion, diced
1 green bell pepper, diced
3 russet potatoes, shredded (use a food processor for fast work), rinsed and squeezed until dry
1 lb. tofu
1/4 c. chicken-free broth powder (omit soymilk powder) or nutritional yeast
2 T. Bragg's or other soy sauce
2 t. dry basil
1 1/2 t. dry thyme
1 t. paprika
1/2 t. turmeric
2-4 T. plant milk, as needed
4 oz. tempeh, crumbled
3 T. Bragg's or other soy sauce
1/2 t. liquid smoke
1/4 c. chives, minced
salt, black pepper and crushed red pepper flakes, to taste
instructions
1. Preheat the oven to 350F.
2. Heat 1 T. oil in a large cast-iron skillet and add the onion, garlic and green pepper. Cook until softened, stirring regularly.
3. Add another T. of oil and add the potatoes to the pan, tossing to combine with the onion mixture.
4. Cook the potatoes, flipping every few minutes, until browned and beginning to crisp. (This takes about 10 minutes.)
5. In another small skillet, heat 1 T. of oil and add the tempeh. Cook, stirring regularly, until browned. Remove from heat and stir in the Bragg's and liquid smoke.
6. While the potatoes and tempeh are cooking, combine the tofu, broth powder or yeast, Bragg's, basil, thyme, paprika and turmeric in a blender. Process until smooth, adding milk as needed to get it moving.
7. Remove the tofu mixture to a large bowl and fold in the hashbrown mixture. Sprinkle liberally with salt and black pepper.
8. Rinse out the skillet to remove any stuck-on pieces of potato. Grease the pan very well. Pour in the frittata batter. Sprinkle the top with the smoky tempeh.
9. Bake the frittata for 35-40 minutes, until the edges are golden-brown and the middle is set. Let stand 10 minutes before slicing into wedges and serving, garnished with chives and crushed red pepper.