Corned Beef Hash With Tofu?!

Getting back to old-school breakfasts, I have become a fan of hashes. Essentially, I figure "hash" is as something in a skillet, mixed in with potatoes. A classic is corned beef hash. I've had it since I was little. Most of the time, for convenience, it comes from a can. Spread it out in a frying pan and fry until it gets crispy, then flip, add two eggs and fry until they are done to the "sunny side up" level. Flip one more time and remove from heat after about 30 seconds and serve hot.

Today I did something I never thought I'd do. I added firm tofu to corned beef hash. I expected a culture clash but we had the tofu left over from earlier in the week. I minced it finely and mixed it into the skillet with the canned corned beef hash. It worked just fine. The tofu flavor is subsumed by the corned beef and the seasonings. I did sprinkle some pepper over the whole thing just to make sure the flavor wasn't too diluted.




I also threw in cubed, half a baked potato from last night's dinner. It's a great extender and stretches the can out more without adding a lot of fat. Definitely worth browning the potato before frying the can of corned beef hash.

Bottom line: Would I have it again? Yes. Not bad at all. It still doesn't beat home made corned beef hash, but it is pretty good stuff.