Besides being incredibly delicious, potatoes are actually good for you – it’s often the toppings that add unnecessary sodium and saturated fat to your meal.
Potatoes contain fiber, potassium, iron, and calcium, plus vitamins C and B6. You can easily make adjustments for baked potato toppings to help boost the health value by switching sour cream for Greek yogurt and adding a few more veggies instead of piling on the cheese.
Bluegrass Grill’s Cilantro Lime Hash
4-6
servings15
minutes10
minutesIngredients
- For the cilantro lime paste:
- ¼ lb.
fresh cilantro
- ⅛ cup
garlic powder
- ⅛ cup
onion powder
- ⅛ cup
salt
- ¾ cup
lime juice
- ½ cup
olive oil
zest from ¼ lime
- For the tofu:
- 8 oz.
firm tofu
- ½ Tbsp.
onion powder
- ½ Tbsp.
garlic powder
- 1 Tbsp.
turmeric
- 1 Tbsp.
soy sauce
- 1 Tbsp.
dill
- For the hash:
- 2 Tbsp.
olive oil
- 16 oz.
portabella mushrooms, diced
- 8 oz.
bell peppers, diced
- 8 oz.
green onions, diced
- 8 oz.
fresh spinach, roughly chopped
- 8 oz.
tomatoes, diced
- ½ cup
cilantro lime paste, to taste
- 8 oz.
tofu mix
- 16 oz.
russet potatoes, cubed and roasted
Directions
- For the cilantro lime paste
Place all ingredients in blender, and blend until smooth. Set aside.
- For the tofu:
In a bowl, crumble tofu and mix in seasonings. Set aside.
- For the hash:
In a hot skillet, add oil, mushrooms, peppers, green onions, and spinach.
Sauté for 1 minute on high heat.
Next, add tomatoes, cilantro lime paste, tofu, and roasted potatoes.
Sauté until vegetables are cooked and everything is hot.
Enjoy!
Note
- You can save the rest of the cilantro lime paste in the refrigerator for 7-10 days or in the freezer for 6 weeks.
“Russet potatoes are childhood nostalgia for me; my grandmother often made hash. I like russet potatoes for being so versatile as well as being part of a well-balanced, nutritious diet. Here, they bring everything together and add carbohydrates for an overall healthy dish. You can adapt this dish with any seasonal vegetables, like beets and kale for winter.”
