Tofu and Potato Hash Browns


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This breakfast side dish is a unique twist on traditional hash browns.

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Serving Size / Yield

6-8 servings


  • 4 to 5 medium potatoes
  • 1 16-oz. tub extra-firm tofu
  • 1 1/2 Tbs. olive oil
  • 1 medium onion, finely chopped
  • 1/2 medium green bell pepper, minced
  • 1 pinch paprika to taste
  • 1 pinch salt to taste
  • 1 pinch pepper to taste

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Bake or microwave potatoes in their skin until done, but still firm.  When cool, peel and cut into small dice.

Cut tofu into 1/2-inch thick slices.  Blot well, then dice.  Heat oil in skillet.  Add onion and saute until translucent.  Add potatoes, tofu, and bell pepper.  Saute over medium-high heat, until mixture is golden brown. 

Sprinkle in a little bit of paprika, season with salt and pepper, and serve.

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