This Morning I Made:
RED FLANNEL HASH for Breakfast.
Recipe from VEGAN BRUNCH by Isa Chandra Moskowitz.
Cubed yukon potatoes, beets, onions, salt/pepper, and the magic ingredient, LIQUID SMOKE.
If you're not familiar with LIQUID SMOKE check out wikipedia!
The hash in cooked in an iron skillet over the stovetop for 30 minutes then transfered to the oven until tender.
I served toasted slices of our new favorite VEGETABLE SOURDOUGH BREAD made by OLD TOWN BAKING CO. and sold at the Hollywood Farmers' market.
I really can't believe that we just bought the loaf yesterday, and now we only have 4 slices left!!!
IT'S THAT YUMMY!!!!!!!!!!!!!!