Potato-Edamame Hash on Toast

Name: Potato-Edamame Hash on Toast
Total time: 20 min
Ingredients: 1 pound russet potatoes, cut into ¾-inch pieces; 1 cup coarsely chopped red bell pepper; ¼ cup finely chopped shallots; 2 cups frozen edamame, thawed; 1 cup coarsely chopped tomatoes; ½ teaspoon garlic powder; Sea salt and black pepper, to taste; 12 slices whole grain bread, toasted

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Total: 20 minutes

Ingredients

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1 pound russet potatoes, cut into ¾-inch pieces1 cup coarsely chopped red bell pepper¼ cup finely chopped shallots2 cups frozen edamame, thawed1 cup coarsely chopped tomatoes½ teaspoon garlic powderSea salt and black pepper, to taste12 slices whole grain bread, toasted

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Instructions

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Step 1

Place the potatoes in a steamer basket in a large saucepan. Add enough water to the saucepan to reach just below the basket. Bring to water to a boil, cover pan, and steam potatoes 8 to 10 minutes or until tender.

Step 2

Transfer potatoes to a large skillet. Add bell pepper and shallots; cook over medium-high heat 3 to 5 minutes or just until pepper is tender, stirring occasionally. Add edamame; cook 3 to 4 minutes more. Stir in tomatoes and garlic powder; heat through. Season with salt and black pepper. Serve hash over toast.