East-West Breakfast

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Servings: 4 Difficulty: Intermediate
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A savory fusion hash combining earthy spices with umami-rich soy sauce for a hearty morning meal.
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This East-West Breakfast is a creative twist on morning fare, blending Western comfort food with Asian-inspired flavors. The dish features tender boiled potatoes and fluffy brown rice, sautéed with aromatic onions and crisp celery. A sprinkle of warm ground cumin pairs beautifully with the salty depth of soy sauce, creating a complex and satisfying flavor profile. The texture is delightful, with crispy edges on the potatoes and rice contrasting against the soft vegetables. ItâÂÂs an excellent choice for a quick weekday breakfast or a unique weekend brunch. Simple, vegan, and packed with energy, this dish proves that breakfast can be both comforting and globally inspired without requiring exotic ingredients.

East-West Breakfast recipe image
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East-West Breakfast

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 132.1

Description

This East-West Breakfast is a creative twist on morning fare, blending Western comfort food with Asian-inspired flavors. The dish features tender boiled potatoes and fluffy brown rice, saut&# 195;©ed with aromatic onions and crisp celery. A sprinkle of warm ground cumin pairs beautifully with the salty depth of soy sauce, creating a complex and satisfying flavor profile. The texture is delightful, with crispy edges on the potatoes and rice contrasting against the soft vegetables. ItâÂÂs an excellent choice for a quick weekday breakfast or a unique weekend brunch. Simple, vegan, and packed with energy, this dish proves that breakfast can be both comforting and globally inspired without requiring exotic ingredients.

Ingredients

Directions

  1. Heat a large nonstick frying pan over medium heat and add 1/4 cup of the water.
  2. Add the chopped onion, celery, and green bell pepper to the pan.
  3. Sauté the vegetables, stirring occasionally, until they begin to soften, about 5 minutes.
  4. Add the boiled potatoes and the remaining 1/4 cup of water to the pan.
  5. Cook, stirring gently to mash slightly, until the potatoes are heated through and tender, about 5 minutes.
  6. Stir in the cooked brown rice, ground cumin, and soy sauce.
  7. Continue cooking, stirring frequently, until the rice and potatoes brown lightly on the bottom, about 2 minutes.
  8. Serve hot immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 132.1kcal
% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 231.3mg10%
Total Carbohydrate 27.5g10%
Dietary Fiber 3.7g15%
Sugars 2.9g
Protein 3.7g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: breakfast, vegan, potato hash, brown rice, soy sauce, cumin, celery, onion, international, fusion, healthy, quick, gluten-free, sauteed, morning, plant-based, easy, comfort food, brunch, savory
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