In case you didn’t noticed I tend to get obsessed with “fun” food at various holidays throughout the year. Case in point, are these heart-shaped comestibles for Valentine’s Day: Red Quinoa Loaf; Watermelon Hearts; and Chocolate Cherry Truffles.
You’d think that would have been enough heart-shaped food for any rational person to make. But I must admit to having a few more hearts up my sleeve.
Just to show that Valentine’s Day doesn’t have to be about expensive dinners, or even chocolate and champagne (not that there’s anything wrong with that, Jon…are you reading this, Jon?), I wanted to take a humble recipe and dress it up for V-Day. So here is Red Flannel Hash:
Red Flannel Hash
This recipe is very flexible: substitute cooked rice or quinoa for all or part of the potatoes; use crumbled or finely chopped tofu, tempeh or seitan in place of the beans. The little hearts in the photo are roasted potatoes, beets, and tofu.
2 teaspoons olive oil
1 red onion, chopped
1 pound russet or Yukon Gold potatoes, cooked and diced
2 red beets, cooked and chopped
1 tablespoon soy sauce
1 1/2 cups cooked or 1 (15-ounce) can red kidney beans, drained, rinsed and mashed
Salt and black pepper
1. Heat the oil in large skillet over medium heat. Add the onion, cover and cook until softened, about 5 minutes.
2. Add the cooked potatoes and cook until lightly browned, then add the beets, soy sauce, and beans. Season with salt and pepper to taste and mix to combine well. Cook until slightly browned, turning frequently with a metal spatula. When hot, serve as is, or for a fancy presentation, pack the hash into ring molds and unmold onto plates.
Heart-shaped garnishes:
For beets: Use a heart-shaped cutter to cut out sliced cooked beets and set aside.
For potatoes: Cut a well-scrubbed russet potato into 1/4-inch thick slices. Use a heart-shaped cutter to cut the potatoes into heart-shapes. Arrange the potato hearts on a greased baking sheet and roast at 400 degrees until soft and nicely browned, turning once, about 30 minutes total.
For tofu: Use a heart-shaped cutter to cut slices of tofu into heart shapes. Saute until golden brown.
You thought I was finished with Valentine ideas, didn’t you? Almost…but I have to tell you about a couple more fun ideas for breakfast or brunch:
1. If you’re into oatmeal or other hot cereal, spoon some red (raspberry or strawberry) jam into a heart-shape on top.
2. This is what I made for brunch today: Heart-Shaped Tofu Benedict with Blushing Hollandaise (made with sun-dried tomatoes) and Crispy Kale “Bacon.”
This was really amazing, but I don’t have the recipe written up yet, nor did I take photos because the camera batteries needed charging). Maybe I’ll just save that recipe for NEXT Valentine’s Day!
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