Potatoes a'la Frost



  • 3 large boiled potatoes, cubed (approximately 3/4")
  • 3/4 cup diced onion celery salt (to taste)
  • Coarsely ground pepper
  • 1 Tbsp. vegetarian Worcestershire sauce
  • Dash Tabasco
  • Dash oregano
  • 1 diced Tomato (optional)
  • 2 oz. vegan Swiss cheese, shredded
  • 4 oz. tofu
  • 1 1/2 Tbsp. vegan sour cream
  • dash paprika
  • dash garlic powder (or to taste)

Fry the potatoes and onion in butter-flavored cooking spray or vegetable oil in a large skillet until browned, turning frequently. Meanwhile, mix together all of the other ingredients. (Note: You may wish to add a quarter to a half cup of soy milk. The mixture should be pourable.) When potatoes and onion are sufficiently cooked, stir in the remaining ingredients and cook until all is cooked through and "set". Author's Note: I have not personally made this using vegan cheese, tofu, and sour cream. The lacto-ovo version will "set" like an omelet or frittata.

Serves: 4


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