Red Flannel Hash

[Guest guest]

Red Flannel Hash

 

1 tbsp. olive oil

6 ounces " veggie bacon " or smoked tofu, cut into strips

1 tbsp. canola oil

2 cups minced onion

1 pound sweet potatoes, cooked, peeled, and diced

1/2 pound beets, cooked, peeled, and diced

1 tbsp. minced garlic

1/2 tsp. salt

..

Heat the olive oil in a medium-sized skillet over medium heat. When the oil is

hot enough to sizzle a bread crumb, add the veggie bacon or tofu in a single

layer.

Fry over medium-high heat for about 5 minutes on each side, until crisp, then

remove from the pan with a slotted spoon and drain on a double thickness of

paper towels. Set aside.

Reheat the skillet over medium heat. (It's okay if some of the safflower oil is

still left in it.) When the pan is hot, add the canola oil and the onions and

saute for 5 to 8 minutes, or until the onion is soft and translucent.

Stir in the sweet potatoes, beets, garlic, and salt, and spread the mixture out

to allow maximum contact with the hot pan. Let it cook without stirring for

about 5 minutes, then stir it around and continue to cook until it is lightly

crisped all over.

Stir in the bacon or tofu and serve hot, topped with slices of hard-boiled egg

and a drizzle of Apple Balsamic Syrup, if desired.

Makes 4 to 6 servings.

 

 

 

Low, Low, Low Rates! Check out Messenger's cheap PC-to-Phone call rates.