Dill Potato Hash...

Today the Andy's Market Test Kitchen whipped up some warm satisfying comfort food that was tasty AND nutritious.

Dill Potato Hash


2 medium Yukon Gold potatoes
2 medium red potatoes
1/2 an onion chopped
4 heaping tbsp of freshly chopped dill
1/4 cup nutritional yeast
1 package of George Washington Golden Broth
1-14 oz package of firm tofu
Salt and pepper to taste

To start with we used precooked potatoes, this cut down on the cooking time for this dish by quite a bit.  We started by sauting our diced onions in about a tablespoon of olive oil until soft and translucent.  Next we added in the diced cooked potatoes and chopped dill and tofu diced into small chunks.  To this mixture we sprinkled in the nutritional yeast and G.W. broth to evenly coat the potatoes and tofu.  Add in about a tsp more olive oil so the potatoes and tofu will get a crispy golden brown color to them as you stir and fry them in the pan, approximately 15 minutes or so.  Add salt and pepper to taste.

This dish is great for breakfast, lunch or dinner.  You could serve this with some tortillas as a breakfast burrito, or just as a side dish with dinner.  

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