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


Linzey said...

That looks really good! I will have to try it soon. My hubby LOVES seitan, which is nice since he loves meat too. I'm sure he's enjoy this! :)

Jessica said...

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.

Anonymous said...

My grandmother always makes hash every time she has a Pot Roast, using the left overs. Using a grinder to grind up to roast, potatoes, and onions, and using the rest of the gravy.

I want to try doing that, with the Seitan Pot Roast recipe I I could do it, and grandma wouldn't know the difference!

I am still exploring the versatile nature of, "Wheat Meat" ;)

Benjamin said...

what if you have no cast iron skillet?

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