Morning Harvest Hash

We wanted something to satisfy our breakfast appetite for lunch, so we decided to make Morning Harvest Hash for Tim's dad's birthday! It was amazing! We also made Amy's Favorite Cinnamon Rolls and Craig's Cracked Wheat Bread!

8 oz shredded Vegan cheddar cheese or mozzarella

1 - 12.3 oz package Mori-Nu Organic Silken Tofu, drained, patted dry and crumbled (for a more scrambled egg texture, use firm or extra firm tofu, drained, patted dry and crumbled)

2 tomatoes, diced

1/2 t fresh cracked black pepper

1/2 t paprika

1 T refined coconut oil, divided

8 oz Vegan chorizo, crumbled OR Vegan bacon or breakfast sausage, crumbled

1/2 onion, chopped

1/2 red bell pepper, diced

2 cloves garlic, crushed

1 lb baby medley potatoes or 2 russet potatoes cut into cubes (roast on an oiled pan in a 350 degree oven for approximately 30-40 minutes OR boil your potatoes until fork tender)

In a large bowl, combine the cheddar cheese, tofu, tomatoes, black pepper and paprika. Set aside.

In a large non-stick or cast iron frying pan over medium heat, add 1/2 T of the coconut oil. Add the Vegan chorizo, onion, garlic and red bell pepper. Heat and stir the chorizo mixture until onions are soft. Turn off the heat, add the chorizo mixture to the tofu mixture and toss. Heat the frying pan again and add the other 1/2 T coconut oil. Pour all ingredients back into the heated pan, stir gently and simmer until bubbling. Stir in the hot potatoes and serve.

Serves 4 - 6