Sweet 'N' Spicy Breakfast Hash With Tofu

• For the hash
• 1 tablespoon vegetable oil
• 1 cup finely chopped red onion
• 1 large jalapeno, chopped
• Kosher salt, to taste
• Freshly ground pepper
• 4 cups peeled, roasted sweet potatoes, 1-inch cubed
• 2 tablespoons ketchup
• 4 tablespoons Worcestershire sauce
• 8 ounces baked tofu, diced
• 4 teaspoons chopped parsley
• For serving
• Scallions, chopped
• Hot sauce
• Ketchup

1. 1. In a nonstick skillet, heat the oil over medium-high heat. Add the onions and the jalapeno, and season with salt and pepper. Cook until golden, about 5 minutes.
2. 2. Add the cubed potatoes, ketchup and Worcestershire sauce, and season with salt. Press the mixture down into the skillet, reduce the heat to medium and cook until golden, about 5 to 7 minutes.
3. 3. While the potatoes are cooking, cut the tofu into quarter-inch dice, about the same size as the potatoes. When potatoes are cooked, gently add diced tofu.
4. 4. Place the hash on a plate and top with parsley. Serve with scallions, hot sauce and ketchup, if desired.

hash, vegetable oil, red onion, kosher salt, freshly ground pepper, potatoes, ketchup, worcestershire sauce, parsley, scallions, sauce, ketchup

Taken from www.epicurious.com/recipes/member/views/sweet-n-spicy-breakfast-hash-with-tofu-52442721 (may not work)