Ingredients

For the hash

1 tablespoon vegetable oil

1 cup finely chopped red onion

1 large jalapeño, chopped

Kosher salt, to taste

Freshly ground pepper

4 cups peeled, roasted sweet potatoes, 1-inch cubed

2 tablespoons ketchup

4 tablespoons Worcestershire sauce

8 ounces baked tofu, diced

4 teaspoons chopped parsley

For serving

Scallions, chopped

Hot sauce

Ketchup

Preparation

  1. In a nonstick skillet, heat the oil over medium-high heat. Add the onions and the jalapeño, and season with salt and pepper. Cook until golden, about 5 minutes.

  2. Add the cubed potatoes, ketchup and Worcestershire sauce, and season with salt. Press the mixture down into the skillet, reduce the heat to medium and cook until golden, about 5 to 7 minutes.

  3. While the potatoes are cooking, cut the tofu into quarter-inch dice, about the same size as the potatoes. When potatoes are cooked, gently add diced tofu.

  4. Place the hash on a plate and top with parsley. Serve with scallions, hot sauce and ketchup, if desired.