Sunday, January 18, 2009

Sunday Morning Breakfast


Vegan SoyRizo Hash
Originally uploaded by Marni Molina
My Sunday meal post is going to be breakfast today because we've got plans later and I'm not making a big Sunday dinner like I usually do. I created this recipe on the fly this morning and The Husband and I were delighted with how tasty it turned out. It was our first experience with SoyRizo and we both thinks it's quite tasty. I was concerned it would be too spicy for me, but the spice was perfect. There was some heat to it, but it wasn't overwhelming. The Husband, however, dumped hot sauce all over his, because that's how he rolls.  Anyhow, hashes can be eaten any time of the day, of-course, but we just decided to have ours for breakfast.

Here's how it all came together:

SoyRizo Hash
Serves: 4
  • 2 TBSP peanut oil (or olive oil)
  • 5 cups waxy potatoes - 1" dice (about 2 pounds, skins on)
  • 1 cup chopped onion (about 1/2 of a large onion)
  • 2-4 cloves of garlic, minced
  • 1/2 package of SoyRizo
  • salt and pepper to taste
  • 1/4 cup chives, rough chopped
  1. Put the oil in a large skillet (like a fryer) over medium heat. When the oil is hot, carefully place the potatoes in the pan. Ensure they have good contact with the pan, but don't mess with them too much. You want to get a good crust going. Leave 'em alone until the edges begin to brown and the potatoes release from the pan, about 10 minutes.
  2. Continue cooking, gently turning the cubes to brown all sides but moving them as little as possible. Add more oil if you need to (I didn't) to prevent the potatoes from sticking. If they are getting too much color, turn the heat down a bit. Cook 'til they are tender and golden, about 20 minutes.
  3. Turn the heat up a bit to begin crisping the potatoes and add the onion and garlic. Remove the SoyRizo from the casing and put that into the pan at the same time. Cook, stirring gently to break up the SoyRizo, until the onions are soft and the SoyRizo is heated through.
  4. Add salt and pepper to taste. Add most of the chives (reserving some for garnish)l and stir another minute or two.
  5. Serve immediately, garnished with remaining chives.
Though this isn't really a low-fat recipe, per se, it is much healthier than the traditional version and uses a minimal amount of added fat. Even when I'm "dieting" I try to have one semi-indulgent meal a week so I don't feel deprived. The trick is not to go too bonkers and in the grand scheme of things, this one's not too naughty, anyway.

Per Serving:
  • 317 calories, 124 calories from fat, 14g fat, 1g sat fat, 0g trans fat, 0mg cholesterol, 343mg sodium, 43g carbs, 7g fiber, 5g sugars, 10g protein.
  • eGL: 18
  • Weight Watcher points: 7
This dish is a very good source of Vitamin C, providing 72% of the RDA per serving (based on a 2,000 calorie diet).

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