Vegan Hash

Just a variation of a tree-hugging hippy shops at the organic co-op sandal but not patchouli wearing vegan Buck Fush kinda hash.

1 Large Russet potato, 1/4-in cube
1/4 Green pepper, diced
1 medium shallot minced
1 tomato chopped
6-oz extra-firm tofu, 1/4-in cube
2 cups spinach, rough chopped
1/4 tspn Garlic salt
1/2 tspn Paprika
Salt and pepper to taste
A little flat leaf parsley, chopped
1 tbsp Extra virgin olive oil
Tabasco

In a large skillet, heat the olive oil on medium heat and toss in the potatoes. Turn every couple of minutes. After about 5 minutes toss in the green pepper and shallots. Cook for 5 minutes more until potatoes are browned on the outside and cooked through.

Remove the potatoes and set aside. Throw in the tofu and tomato and give the skillet a shake. Saute. After a few minutes, add the spinach and toss until wilted. You want to cook these wet ingredients separately and long enough to evaporate some of the water so you don't soak your potatoes with moisture. When most of the moisture has evaporated, after about 4 minutes, add the potatoes back, adding the garlic salt and paprika. Salt and pepper to taste and toss gently.

Plate with a little of the parsley for garnish. Add a few drops of Tabasco if desired.

Serves 2