Corned Bean Breakfast Hash

Servings: 6     Cal: 135     Carb: 19g     Fat: 3g      Protein: 8g



Non-stick cooking spray

1 cup onion, diced

1 bell pepper, diced

2 stalks celery, diced

2 cloves garlic, diced

1 cup cooked kidney beans, mostly mashed (with fork or potato masher)

1 large sweet potato, cut into ½ inch pieces

½ container extra firm tofu

1 tablespoon peanut butter

2 tablespoons soy sauce (Bragg’s brand)

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

½ cup vegetable broth (water can also be used)



  1. Heat skillet sprayed with non-stick cooking spray on medium/ high heat.
  2. Add garlic and chopped onions and cook until they soften and brown slightly. Then add celery and bell pepper and cook for 5-7 minutes
  3. Add beans, potato, peanut butter, tofu, soy sauce, and vegetable broth.
  4. Cover and cook on medium heat for about 20-minutess, until potatoes soften. Stir periodically to prevent sticking. If sticking does occur add a small amount of water to the pan (about 1 teaspoon as a time.
  5. Remove lid and cook for an additional 10 minutes

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