Seitan Potato Hash

After thirteen years of not eating meat, I have come to realize I am over tofu. Don’t get me wrong, I love it as much as the next person but I fell into a rut of cooking everything with tofu, ordering everything with tofu, and basically not expanding outside of my tofu bubble. This past summer I started having issues digesting soy so I cut it out from my diet. The result is better health and a new outlook on my food options. I’ve never made my own seitan, bought it to make at home or ordered it in dishes while out because good ole reliable tofu was always there instead. With tofu out of my life, seitan has snuck in and become my new best friend. My options for breakfast have definitely been limited by eliminating tofu from my diet. Enter seitan to save the day. This seitan potato hash hit the spot like the millions of tofu scrambles I’ve made in my day. The options are endless but this is the version I put together this morning.

Seitan Potato Hash

2 tbsp grapeseed oil, divided
1 medium onion, diced
1 green pepper, diced
1 red pepper, diced
1 jalapeño, minced
5-7 red potatoes, cubed
1/4 cup water
1 1/2 cups seitan, cubes or strips
2 tbsp coconut amino acids or soy sauce
fresh ground salt and pepper

1. In a cast iron skillet warm 1tbsp of oil on medium high heat. Add onions and peppers and some fresh ground salt and pepper. Saute for 4-5 minutes.

2. Add potatoes and a 1/4 cup of water. Mix well then cover to create steam. Stir occasionally.
3. While the potatoes are cooking, heat remaining tbsp of oil in a separate cast iron skillet. Add seitan and quickly saute to brown on all sides. Once browned, splash with coconut amino acids or soy sauce and toss until absorbed. If you don’t have two cast iron skillets, you can perform this step before cooking onions and peppers and set aside until needed.
4. When potatoes appear almost done, add seitan to main skillet and mix well. Cook until potatoes are softened and flavors are combined. Add more salt and pepper as needed. Serve hot.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2

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4 thoughts on “Seitan Potato Hash

  1. Your seitan is so wonderfully browned! I enjoy seitan and actually fell for it first, as it was easier to prepare store-bought seitan than tofu when I was learning to cook. Looks like a wonderful hearty breakfast.

  2. I’m getting a little bored with tofu too. (It’s been 18 years of vegetarianism for me) I’m going to be making my first batch of seitan next weekend. This looks like a quick recipe to try out with the finished product. Just found your site and find it really helpful 🙂 Thanks.

    • Thank you for the sweet compliment! I’ve been doing breakfast hashes with either potatoes or seitan for some time now, tofu rarely makes an appearance, I tend to only have it when I’m out. Good luck with the recipe!

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