When my family skis in Steamboat Springs, Colorado, our favorite breakfast is called a “Hobo” at a local restaurant. It keeps us warm and energized all morning on the slopes. I’ve managed to improve its nutritional profile while staying true to the taste by hiding White Bean Puree, tofu, and egg whites in the hash.
Servings: 2 servings
- 1 tablespoon extra-virgin olive oil
- 1⁄2 small onion diced (about 1⁄2 cup)
- 1⁄2 cup frozen shredded low-fat hash browns thawed and drained
- 2 large eggs
- 2 egg whites
- 1⁄4 cup salsa plus additional for serving
- 2 tablespoons White Bean Puree Make Ahead
- 1⁄4 cup extra-firm tofu diced, 1⁄8 of a 14-ounce block
- 1⁄4 cup Shredded low-fat cheese any type
- Salt and freshly ground pepper to taste
- Optional extra boost: 1 green bell pepper diced
- Heat the oil over medium-high heat in a large ovenproof skillet.
- Add the onion and cook until lightly browned, about 5 minutes. Add the hash browns and bell pepper, if using, and stir to combine.
- Cook until the potatoes are crisp, about 5 minutes.
- Preheat the broiler. In a medium-size bowl, whisk together the eggs, egg whites, salsa, White Bean Puree, and tofu.
- Pour the egg mixture over the potatoes and onions in the skillet and let it set without stirring it. After about 3 minutes, sprinkle the cheese evenly over the top and put the skillet under the broiler for 2 to 3 minutes, until the cheese is slightly browned.
- Season with salt and pepper and serve with extra salsa.