Harissa Potato Breakfast Hash Recipe

Ian and Henry say: “A spicy, smoky breakfast hash loaded with crispy smoked tofu, golden potatoes, and vibrant veg. It’s finished with harissa paste, warming spices, and zippy lemon for a bright, satisfying, and energy-fuelled start to your weekend.”

Serves:

Ingredients

280g smoked tofu
3 medium potatoes, such as Maris Piper or King Edwards (around 350–400g/10–12oz total weight)
1 courgette
1 red pepper
1 small red onion
2 garlic cloves
1 tbsp olive oil
Generous pinch of sea salt, plus extra to season
100g baby spinach leaves
1 tbsp harissa paste
1 tsp sweet smoked paprika
1 tsp ground cumin
½ lemon
1 tbsp nooch (aka nutritional yeast)
Freshly ground black pepper

To serve

Sliced avocado
Fresh chopped chillies

Method

1. Before you start: you will need a large frying pan with lid. Drain and pat dry the tofu with kitchen paper to remove any excess moisture, then cut it into 1cm (½ in) cubes. Dice the potatoes (no need to peel), courgette, and pepper, discarding the seedy core, into 1cm (½ in) cubes. Peel and finely slice the onion and garlic.

2. Heat the olive oil in a large frying pan over a medium heat. Add the potatoes with a generous pinch of salt, cover with the lid, and cook for 8–10 minutes, stirring occasionally, until lightly golden on the outside and starting to soften on the inside. Add the smoked tofu, onion, courgette, and pepper and cook for 8–10 minutes, until everything is cooked through and golden brown.

3. Add the garlic, spinach, harissa, smoked paprika, and cumin, then squeeze in the juice of ½ lemon. Stir and cook for 1–2 minutes, until the spinach wilts. Add the nooch, taste and season with extra salt and some pepper, if needed.

4. Top the hash with slices of avocado and chilli. Finish with a sprinkling of herbs. Bring to the table and dig in.

BOSH! More Plants: 30-minute plant-based meals by Henry Firth and Ian Theasby is out now, priced at £22 (Published by DK.)

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