New Recipe

My husband is (IMO) not typical when it comes to things he likes to eat for breakfast. The rest of us are completely satisfied with the normal fare of fruit, pancakes, waffles, French toast, hot/cold cereal, toast and the like. My sweet man however, prefers big dinner type breakfasts that will carry him through for 5-6 hrs at a time. He has told me that pancakes and similar meals just don't do that for him. One of his favorite breakfasts consist of scrambled tofu, fried potatoes and toast. Actually, any meal that has potatoes of some kind is a winner for him. Thankfully, we all like that too!

Being that we are vegetarian (leaning more toward vegan) it has been rather difficult for me to come up with a dish that hits that special spot for my sweetie. The other day I found a recipe and was very hopeful that I'd be able to add this one to our regular menu plan. As I read through the ingredients it had brown rice AND potatoes. Two dishes he loves... this one had potential!

I quickly printed it out and set out to make breakfast. We were sitting there enjoying each other's company, eating away, and the next thing I hear from sweetie is: "I like this, this is really good!" Then the children chimed in with similar sentiments. That was music to my ears! Needless to say, I'll be fixing this dish again, and regularly.

HURRY-UP HEARTY HASH

2 C. cooked brown rice
1/2 C. sauteed onions
1/2 C. chopped celery
1/4 C. brewers yeast flakes
2 C. shredded raw potatoes, unpeeled
2 T. oil
1/2 t. salt
1/8 t. garlic powder (optional)
2 T. soy sauce or Bragg's Liquid Aminos

Wash the potatoes well and remove any spots. Shred on a medium shredder. Combine all ingredients. Stir well enough to mix. Place into a lightly oiled skillet on medium heat. Cover and let cook until nicely browned, about 10 minutes. Scrape from the bottom of skillet and turn. Cover and let cook 10 minutes longer. Stir and reduce heat, let cook an additional 5 minutes. Serve.

Servings: 6