Alberta Country Hash Recipe (Egg-free, Gluten-free, Dairy-free)

Looking for a quick, hearty, and satisfying vegan skillet dish? This Potato-Tofu Hash is a perfect way to use up leftover potatoes, or you can start fresh with a batch of boiled ones. Packed with colorful peppers, onion, and seasoned tofu, it’s a savory comfort food that works for breakfast, lunch, or dinner. The Cajun (or chili/mesquite) seasoning adds a little kick, while turmeric and sage give it depth and warmth. Best of all—it comes together in one pan!

Potato-Tofu Hash

Serves 4–6

Ingredients:

*6 large potatoes, peeled and cut into chunks, boiled until tender

or use leftover boiled or baked potatoes

*1 tbsp oil (or use broth/water for oil-free sautéing)

*1 onion, sliced

*1 green pepper, diced

*1 red or yellow pepper, diced

*2 cloves garlic, sliced

*1 pkg. (14 oz / 400 g) extra-firm tofu, diced

*1 tbsp turmeric

*½ tsp savory or sage

*½ tsp salt (or to taste)

*1 tsp Cajun seasoning or mesquite seasoning or chili powder (or less heat according to likes).

Instructions:

1. Heat the oil (or a splash of broth/water) in a large skillet over medium heat.

2. Sauté onion, peppers, garlic, and tofu until the tofu begins to brown slightly.

3. Add turmeric, savory/sage, salt, and seasoning of choice. Stir to coat everything well.

4. Add the potato chunks and gently stir. Cook until heated through and flavors blend (5–7 minutes).

5. Serve hot, straight from the skillet. 

👉 SERVING SUGGESTIONS:

*Top with fresh parsley, cilantro, or green onions.

*Add hot sauce or salsa for extra kick.

*Serve with toast, tortillas, or a side salad.

An Alberta Cowboy's Grace:

Thanks, Lord, for grub and all You do,
For strong good health and skies so blue.
Bless our work and keep us true,
In all we eat, we honor You. Amen.