Homemade breakfast hash

Sundays call for a lazy, yet delicious breakfast. I think this is the perfect combination of all things delicious for your lazy sunday (or monday or any day). I adapted it from one ingredient chef,  a wonderful food blog you should most likely take a look at. For this recipe I used a sweet potato (because they're amazing) but if you dont prefer sweet potato simply substitute 2 russet potatoes (should be about 2 cups grated potato). You could even use frozen hashbrowns..but hey, Im not going encourage that because homemade hashbrowns are delicious.

Ingredients:
1 tsp. tumeric
1 tsp. nutritional yeast
1 cup tofu

1 med. sweet potato
1 med. potato
1 tbsp rice bran oil
1 cup black beans
1 green pepper
1/2 onion, diced
1 tsp. garlic powder (to taste)

For this morning specifically I scrambled my tofu, you can cube it or scramble it or not use it at all-your choice. If you are going to use it (as I do!) please oh please use an organic, non gmo brand. (soyganic is great!) any healthfood store or grocery store with an organic section should carry it.

1.Take your 1 cup tofu and scramble it in the pan with a fork, add tumeric and nutritional yeast. Remove from pan. (check out this post about properly preparing tofu)
2.Heat oil in fry pan and grate your potatoes, squeeze out as much moisture as you can from the grated potatoes. It's easiest to do this with a potato ricer, using it much like you would a garlic press, except you don't force the potatoes through the ricer. You just press out the moisture. If you don't have a ricer, use paper towels to squeeze out as much moisture as you can from the grated potatoes. Add potatoes to fry pan with diced onions. Allow to cook for 4min (or until crispy) and 'flip' the hashbrowns to cook evenly on the other side.
3. add remaining ingredients(including tofu) and cook for 10-12min, stirring occasionally.

 how I will actually be eating it...smothered in homemade organic ketchup and a cup of coffee. yes please.