Hatch Pepper Hash and Savory Soy Scramble
By Nancy Eisman
The Hatch pepper season is in full swing and we hope you’ve been enjoying your fair share of New Mexico’s most delicious export. If you’re lucky enough to have a copy of Melissa’s Hatch Chile Cookbook*, you already know that Hatch peppers work in recipes from soup to nuts, from savory to sweet, and from breakfast to dinner. Hatch peppers are a great ingredient to unleash your culinary creativity, and you can choose the heat level too!
This month’s PB411 recipe is actually a twofer that illustrates how breakfast for dinner is another way to mix it up in the kitchen. It starts with a pretty basic plant-based staple, scrambled tofu, which is paired with a traditional breakfast hash, of course, with a Hatch pepper twist. Hash, which means to chop food into small pieces, is typically made with potatoes, chopped vegetables and seasonings, all fried up together until browned. As always, use my recipe as a guide, but feel free to swap in or out other potatoes, veggies, herbs and spices to please your own palate.
This meal solution works for breakfast, brunch, lunch or dinner, and the fabulous flavors and nutrition-rich ingredients will satisfy you any time of day.
Hatch Pepper Hash
1 1.5 lb. (24 oz.) package of Melissa’s DYPs (or ½ DYPs and ½ Baby Purple Potatoes)
¼ cup vegetable oil
1 ½ cups Hatch, Perfect Sweet or red onion, diced
1 fresh Hatch pepper, diced or 1 cup roasted Hatch peppers, diced
1 red bell pepper, diced or 1 cup Fire Roasted Red Bell Peppers, diced
3 cloves garlic, minced
Salt & Pepper
½ teaspoon smoked paprika
2 tablespoons fresh cilantro, for garnish
In a stock pot steam the potatoes for about 15-20 minutes until just tender. Remove from the heat, and set aside to cool. Cut into ¼” cubes.
Heat the vegetable oil in a cast iron or non-stick pan over medium-high heat. Add in the onions and peppers, sprinkle with salt and pepper, and stir to coat. Cook about 5 minutes.
Add the garlic and potatoes and stir to combine. Cook another 10-15 minutes.
Add in the smoked paprika and then season to taste with more salt and pepper.
Garnish with fresh cilantro and serve alongside of the Savory Soy Scramble. Add one of Melissa’s new Fresh Hatch Pepper Salsas as an additional accompaniment for maximum deliciousness.
Savory Soy Scramble
2 tablespoons plant-based butter
1 package (14 oz.) Melissa’s Organic Firm Tofu
1/3 cup plain, unsweetened Soy or Almond Milk
1 1/2 tablespoons fresh turmeric, grated
3 teaspoons nutritional yeast
1 teaspoon kala namak (Indian black salt for eggy flavor)
1 teaspoon fresh ground black pepper
1 teaspoon dried parsley
In a cast iron or non-stick pan melt the butter over medium-high heat. Add in the tofu by crumbling it with your hands or use a potato masher to break it up into “scrambled egg” pieces. Stir and cook about 5 minutes.
Put the milk in a cup and add the turmeric, nutritional yeast and kala namak and stir to combine. Pour the mixture over the tofu and stir to coat. Cook another 5 minutes until the moisture is mostly evaporated.
Sprinkle with pepper and parsley, remove from the heat, and serve with the Hatch Pepper Hash and Fresh Hatch Pepper Salsa. Some warm tortillas or thick toasted bread would be another fine accompaniment.
The Hatch pepper season is in full swing and we hope you’ve been enjoying your fair share of New Mexico’s most delicious export. If you’re lucky enough to have a copy of Melissa’s Hatch Chile Cookbook*, you already know that Hatch peppers work in recipes from soup to nuts, from savory to sweet, and from breakfast to dinner. Hatch peppers are a great ingredient to unleash your culinary creativity, and you can choose the heat level too!
This month’s PB411 recipe is actually a twofer that illustrates how breakfast for dinner is another way to mix it up in the kitchen. It starts with a pretty basic plant-based staple, scrambled tofu, which is paired with a traditional breakfast hash, of course, with a Hatch pepper twist. Hash, which means to chop food into small pieces, is typically made with potatoes, chopped vegetables and seasonings, all fried up together until browned. As always, use my recipe as a guide, but feel free to swap in or out other potatoes, veggies, herbs and spices to please your own palate.
This meal solution works for breakfast, brunch, lunch or dinner, and the fabulous flavors and nutrition-rich ingredients will satisfy you any time of day.
Hatch Pepper Hash
1 1.5 lb. (24 oz.) package of Melissa’s DYPs (or ½ DYPs and ½ Baby Purple Potatoes)
¼ cup vegetable oil
1 ½ cups Hatch, Perfect Sweet or red onion, diced
1 fresh Hatch pepper, diced or 1 cup roasted Hatch peppers, diced
1 red bell pepper, diced or 1 cup Fire Roasted Red Bell Peppers, diced
3 cloves garlic, minced
Salt & Pepper
½ teaspoon smoked paprika
2 tablespoons fresh cilantro, for garnish
In a stock pot steam the potatoes for about 15-20 minutes until just tender. Remove from the heat, and set aside to cool. Cut into ¼” cubes.
Heat the vegetable oil in a cast iron or non-stick pan over medium-high heat. Add in the onions and peppers, sprinkle with salt and pepper, and stir to coat. Cook about 5 minutes.
Add the garlic and potatoes and stir to combine. Cook another 10-15 minutes.
Add in the smoked paprika and then season to taste with more salt and pepper.
Garnish with fresh cilantro and serve alongside of the Savory Soy Scramble. Add one of Melissa’s new Fresh Hatch Pepper Salsas as an additional accompaniment for maximum deliciousness.
Savory Soy Scramble
2 tablespoons plant-based butter
1 package (14 oz.) Melissa’s Organic Firm Tofu
1/3 cup plain, unsweetened Soy or Almond Milk
1 1/2 tablespoons fresh turmeric, grated
3 teaspoons nutritional yeast
1 teaspoon kala namak (Indian black salt for eggy flavor)
1 teaspoon fresh ground black pepper
1 teaspoon dried parsley
In a cast iron or non-stick pan melt the butter over medium-high heat. Add in the tofu by crumbling it with your hands or use a potato masher to break it up into “scrambled egg” pieces. Stir and cook about 5 minutes.
Put the milk in a cup and add the turmeric, nutritional yeast and kala namak and stir to combine. Pour the mixture over the tofu and stir to coat. Cook another 5 minutes until the moisture is mostly evaporated.
Sprinkle with pepper and parsley, remove from the heat, and serve with the Hatch Pepper Hash and Fresh Hatch Pepper Salsa. Some warm tortillas or thick toasted bread would be another fine accompaniment.
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