Vegetarian "Chorizo" Hash

Convenient pantry and freezer ingredients make this a good weeknight meal, or a hearty entree for any meal of the day. Double the "chorizo" hash recipe, and enjoy the leftovers as taco fillings or scrambled egg add-ins. Quinoa has a natural pest repellent that can be bitter when cooked, so be sure to rinse it well in a colander under running water for a couple of minutes.

For the "chorizo":
1 cup quinoa, rinsed well and drained
2 cups water
1/2 teaspoon salt
2 tablespoons olive oil
1/2 cup medium salsa
1/2 cup frozen corn kernels, thawed
1 cup canned garbanzo beans, rinsed and drained
1 cup canned pinto beans, rinsed and drained
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1 tablespoon dried onion flakes
1/2 cup choppped fresh cilantro

For the hash:
2 cups frozen hash-brown potato cubes, thawed
1 tablespoon canola oil
salt and pepper to taste

5 large Eggland's Best eggs
1 tablespoon water

1- In a medium pot, combine the quinoa, water and salt. Cover and bring to a simmer. Cook covered on medium-low heat for 15 minutes, or until quinoa has absorbed all the liquid. The resulting cooked grains should be loose, like couscous.

2- Add the remaining "chorizo" ingredients to the cooked quinoa. Toss well to combine and cook until heated through. Remove from heat.

3- With a potato masher or fork, roughly mash the "chorizo". Add the potatoes and toss until well combined. Season with salt and pepper to taste.

4- In a large skillet, brush the canola oil and heat on medium heat. Crack the eggs into a large bowl and pour into the pan. Pour water over the eggs, cover, and cook for 1 minute, or until the eggs are cooked through.

5- In each plate, shape the hash into a 1-cup mound (a ramekin serves as a mold for a pretty presentation), and top each mound with 1 egg.

Makes five 1-cup servings.

Tofu Chorizo Hash

Every Christmas season, as I watch (many times) how the Grinch steals the last can of Who-Hash, I am reminded of how much I loved that most flavorful of comfort dishes from my childhood, corned beef hash. And how much I have missed it since giving up meat 20 years ago.

I had a duty to myself and other vegetarians to fill that void with an appropriate replacement. Here it is, my friends. I present to you sunny-side up egg's best friend:

Tofu Chorizo Hash
1/2 lb firm, water-packed tofu, drained well
2 teaspoons canola oil
1 medium onion, chopped
3 cloves garlic
2 tablespoons soy sauce
3 tablespoons tomato paste
1/2 teaspoon ground cumin
1 teaspoon paprika
2 cups frozen hash brown potatoes
2 tablespoons water
salt and pepper to taste

1- Freeze the tofu, then thaw it. Place the slices in a strainer on top of the sink and press with the back of a spatula until liquid is squeezed out.

2- On a large skillet over medium-high, heat oil. Add onions and garlic, and cook for about 5 minutes, until tender.

3- Add tofu, soy sauce, tomato paste, and paprika. Cook for about 5 minutes, scraping browned bits from bottom of pan frequently.

4- Add potatoes and 1 tablespoon water, and cook on low covered for about 8 minutes, scraping bottom of pan every couple of minutes, until potatoes are heated through. You might need to add more water, if it becomes too dry to scrape the bottom of the pan.

5- Taste and season with salt and pepper.