According to Southern folklore, black-eyed peas should be the first food eaten on New Year’s Day for luck and prosperity in the year ahead. This Country Hash from Everyday Vegan Eats by Zsu Dever contains black-eyed peas, making in the perfect dish for New Year’s Day breakfast or brunch. Hash should have a crispy crust, creamy potatoes, flavorful herbs and spices, and plenty of kick. This hash will not disappoint. It’s a far cry from the same-old tofu scramble you might be used to for breakfast.
- 1 pound russet potatoes, cut into 1/2- inch dice
- 1 bay leaf
- 2 tablespoons vegan butter, divided
- 14-ounces soft or firm tofu, pressed for 10 minutes and mashed
- 2 tablespoons nutritional yeast flakes
- 1/4 teaspoon black salt, optional
- 1/8 teaspoon ground turmeric
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 teaspoons dried chives
- 3/4 teaspoon sea salt
- 1/4 teaspoon fresh or dried thyme
- 1/4 teaspoon dried oregano
- 1/8 teaspoon fresh or dried dill
- 1/8 teaspoon ground coriander
- fresh ground black pepper
- 1 cup canned black-eyed peas, rinsed and drained
- 1/8 teaspoon cayenne
- garnish: 1 scallion, finely chopped
- Place the potatoes and bay leaf in a medium saucepan with just enough water to cover and bring to a boil, then reduce to a simmer. Cook for 5 minutes, then drain and set aside. Remove and discard the bay leaf.
- In a medium bowl, combine the mashed tofu, nutritional yeast, black salt, and turmeric. Set aside.
- Heat 1 tablespoon of butter in a large skillet over medium heat. Stir in the onion, garlic, and chives. Cook, stirring, until softened, about 3 minutes.
- Stir the drained potatoes into the onion mixture. Stir in the salt, thyme, oregano, dill, coriander, and black pepper, to taste. Cook until the potatoes are tender, stirring occasionally, about 10 minutes. When the potatoes begin to stick to the pan, add 2 tablespoons of water to the pan and use a sturdy spatula to stir. This will help the potatoes cook as well as avoid having to add more butter each time. You may add up to 1/2 cup of water to the pan in increments.
- When the potatoes are tender and nicely browned, stir in 1 tablespoon of butter, reserved tofu, and black- eyed peas. Season with cayenne, salt, and black pep- per as needed. For a crispy crust, firmly press down on the mixture with the back of the spatula. Cook until a light crust develops on the bottom, about 2 minutes. Flip portions of the hash, press down with a spatula again, and cook in the same way for a few minutes. Repeat as needed. Serve garnished with scallions.
If you are using canned beans, freeze the remaining legumes in an airtight container for future use.
From Everyday Vegan Eats by Zsu Dever. ©2014 Zsu Dever. Used by permission from Vegan Heritage Press.