Preparation time: 25 to 30 minutes
Yield: 4 to 6 servings, depending on the context
Traditional
New England Red Flannel Hash contains bacon in addition to the
standard potatoes and beets (which bestow their lovely rosy hue,
hence the name). This intensely colorful vegetarian departure
features sweet potatoes and a"bacon presence" made from soy
("veggie bacon" or smoked tofu), imparting a similar smoky flavor,
a crisp texture–and a significant hit of protein.- You will notice two kinds of oil
in the recipe. The first, high oleic safflower oil, can be heated
safely and effectively to very high temperatures, which gets
whatever you're frying really crisp. Canola oil is a good
all-around oil for sautÚing at medium temperatures. If you
can't find high-oleic safflower oil, use olive oil in its
place.
1 tablespoon high-oleic safflower oil
6 ounces "Canadian Veggie Bacon" or smoked tofu, cut into strips
1 tablespoon canola oil
2 cups minced onion
1/2 pound beets, cooked, peeled, and diced
1 pound sweet potatoes–cooked, peeled, and diced
1 tablespoon minced garlic
1/2 teaspoon salt
Optional toppings:
Balsamic Syrup
Hard-boiled eggs, cut into wedges
6 ounces "Canadian Veggie Bacon" or smoked tofu, cut into strips
1 tablespoon canola oil
2 cups minced onion
1/2 pound beets, cooked, peeled, and diced
1 pound sweet potatoes–cooked, peeled, and diced
1 tablespoon minced garlic
1/2 teaspoon salt
Optional toppings:
Balsamic Syrup
Hard-boiled eggs, cut into wedges
- Heat the high-oleic safflower oil in a medium-sized skillet over medium heat. When the oil is hot enough to sizzle a drop of water on contact, add the "veggie bacon" or the tofu in a single layer. Fry over medium-high heat for about 5 minutes on each side (until crisp), then remove from the pan with a slotted spoon and drain on a double thickness of paper towels. Set aside.
- Reheat the skillet over medium heat. ( It's okay if there is still some of the safflower oil left in it.) When the pan is hot, add the canola oil and the onions, and sautÚ for about 5 to 8 minutes, or until the onion is soft and translucent.
- Stir in the sweet potatoes, beets, garlic, and salt, and spread the mixture out to allow maximum contact with the hot pan. Wait about 5 minutes, then stir it around, and continue to cook until it is lightly crisped all over.
- Stir in the "bacon" or tofu, and serve hot, topped with slices of hard-boiled egg and a drizzle of Balsamic Syrup, if desired.
PEELING SWEET POTATOES AND BEETS
- Cut unpeeled sweet potatoes laterally into 1-inch circles and
boil or steam them until tender. When they're cool enough to
handle, the skin will just strip off by hand.
- Roast or boil whole, unpeeled beets until tender. After they're cooked and cooled, simply peel them with a paring knife.