Name: Spicy Breakfast Hash Scramble
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 100g or so leftover potatoes (we had leftovers from Spanish style spicy potatoes, but you could use plain boiled or roasted potatoes too. ); 1 Tbsp olive oil; handful cherry tomatoes, halved; 200g (or half pack) firm tofu; 2 Tbsp Rubies in the Rubble Chipotle Mayo; 2 Tbsp nutritional yeast; 1/2 tsp turmeric; pinch black salt (this gives an eggy taste- you can leave this ingredient out ); 1/2 tsp smoked paprika; 50ml plant milk

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We have a go-to end of week dinner that we utterly love (this recipe) that’s basically potatoes that are trying to be patatas bravas, but easier. I always end up making WAY too many & so end up creating this Spicy Breakfast Hash Scramble for Stop Food Waste Day.

It’s been said (possibly even by me) that there is no such thing as left over potato, but i have a tendency to always over cater. I can’t help myself. I also hate wasted food. I grow a lot of my own veggies and now I know how much love, blood & sweat is poured into producing my favourites, I cannot but look at a lonely tomato or a sad left over tattie and think- I have a use for you!

This means that I constantly have a food dilemma in my kitchen. On the one hand, a bunch of delicious food that I over catered for. On the other. I don’t want to bin perfectly edible yums.

And this. THIS.. is where I get creative. And a little lazy.

You see. Left overs are food that’s already cooked. You don’t wanna mess up a bunch of new pans making them taste good. You need them to be chucked into a one pan wonder, or made into a sandwich.

My thrifty brekky Hash Scramble is PERFECT for this. Those spicy brava potatoes that I greedily made yesterday (from this recipe) , pair amazingly with a tofu scramble.

Add some spicy extra Chipotle Mayo from our faves, Rubies in the Rubble (also made with left over chickpea juice) and you have the PERFECT long weekend breakfast.

All you need to do is add a wholesome green juice & some coffee…

We teamed up with Rubies in The Rubble https://rubiesintherubble.com/

to bring you this recipe for Stop Food Waste Day. We love the ethos of this amazing company that makes condiments out of surplus fruit and veg. Started by Jenny Costa who got the idea for Rubies after noticing beautiful fresh products being discarded at markets, destined for landfill, often because they simply don’t look right. From this, Rubies in the Rubble was born. They produce not only sustainable condiments, but they are also super yummy! From the ketchup and mayo, to their chutneys and relish, they really have shown you can make the most creative and tasty products from waste. Their condiments are packed with ingredients that would otherwise have gone to landfill. Since they’ve launched they’ve saved 7 Million pieces of fruit & veg from going to waste!

We’ve been so happy to team up with a company like Rubies in the Rubble not only for this recipe, but also for our Deluxe vegan boxes. You can find the Chipotle Mayo from this recipe in our April Deluxe box!

Stop Food Waste Day

We’re so excited to be part of Stop Food Waste Day on 24 April 2019. This campaign encourages consumers to take a pledge and become a Food Waste Warrior! They also provide some key stats and information plus some brilliant tips to help consumers make changes at home. We hope our recipe will encourage people to make the yummiest dishes from surplus food. Our favourite tips from the Stop Food Waste Day campaign are; freeze food before it goes off, and turn overcooked veggies into soups (we have LOADS of yummy soups on our blog so you can see why we love this one!). Some of the stats they give which make us more determined to use up every scrap of food are that 33% of all food produced globally is lost or wasted every year, and that 25% of the food wasted globally could feed all 795 million undernourished people in the world.

Breakfast Scramble Hash with Rubies in the Rubble Chipotle Mayo

Spicy Breakfast Hash Scramble

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

A super easy breakfast that's made extra delicious with some Chiptle Mayo!

Course: Breakfast, brunch

Cuisine: Vegan

Keyword: hashbrowns, potatohash, scramble, tofuscramble

Servings: 2

Author: Louise-Claire Cayzer

Ingredients

100g or so leftover potatoes we had leftovers from Spanish style spicy potatoes, but you could use plain boiled or roasted potatoes too.
1 Tbsp olive oil
handful cherry tomatoes, halved

For the scramble

200g (or half pack) firm tofu
2 Tbsp Rubies in the Rubble Chipotle Mayo
2 Tbsp nutritional yeast
1/2 tsp turmeric
pinch black salt this gives an eggy taste- you can leave this ingredient out
1/2 tsp smoked paprika
50ml plant milk

Instructions

Mash and mix together all the ingredients for the scramble. It should look a little like scrambled eggs.
In a frying, heat the oil, then add the potatoes, the cherry tomatoes and the scramble ingredients.
Cook on a medium heat for around 5 minutes, breaking up the potatoes so they are a bit squished and ensuring that the scramble mix is heated through.
Serve with extra dollops of Chipotle Mayo & toast.