 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
From the TVP cookbook Ingredients:
1 cup textured vegetable protein |
1 tablespoon ketchup |
7/8 cup boiling water |
20 ounces shredded potatoes or 4 large potatoes, peeled grated |
1 tablespoon oil |
1/2 cup onion, chopped |
2 tablespoons parsley, chopped finely |
Directions:
1. Mix the first three ingredients and let stand 10 minutes.
2. Heat a large skillet and add the oil. Then over med high heat saute the TVP with the onion.
3. Then mix the TVP and the potatoes. If needed add a bit more oil, about 1 to 2 tbs, to the hot skillet.
4. Pat mix into an even layer, reduce heat and cook 10 to 15 minutes. Turn over carefully and cook other side. Sometimes it is easier to cut the hash into 4 wedges to turn.
5. sprinkle with parsley and cut into wedges to serve.
6. Note if you grate your own potatoes make sure they are long thin strands.
|
|