Meatless Bulgur Hash

Here's what we're having for supper tonight...

MEATLESS BULGUR HASH

2 cups water or vegetable broth
1 cup bulgur (cracked roasted wheat)
1/2 tsp. salt
5 medium potatoes, peeled and diced in 1/2-inch cubes
3 Tblsp. flavorless vegetable oil
1 large onion, chopped
1 garlic clove, minced
1 Tblsp. soy sauce
Shredded cheddar or other cheese, optional

Bring the water to a boil in a small saucepan. Stir in the bulgur and salt. Return to a boil, then lower heat to a low simmer and cover. Cook for 15-20 minutes or until all the water is absorbed. Remove from heat.

Meanwhile, cover the potatoes with salted water and bring to boil in a large saucepan. Cook for about 10 minutes, or until tender. Drain, reserving both the potatoes and the water they cooked in.

Heat the oil in a large skillet (cast-iron is good) and stir in the onion. Saute´over medium heat for 7 minutes, then stir in the garlic and saute´for another minute. Add the cooked bulgur and potatoes. Stir the soy sauce into 1/2 cup of the potato water and pour it over the hash -- not all in one spot; try to cover a lot of ground. Cook for another minute, then serve right away.

If desired, sprinkle shredded cheddar (or another good melting cheese) over the finished hash. Either place in hot oven for a few minutes until the cheese melts, or simply cover the skillet for a few moments, again until the cheese melts.

Yield: 5-6 servings.

This is yummy with salsa and fried eggs!

The recipe comes from Ken Haedrich’s wonderful book, Country Breakfasts.