You may want to use 2 skillets for quicker cooking and more of the crispy brown crust.

1 c. TVP granules or flakes
1 tbsp. ketchup
7/8 c. boiling water
1 (20 oz.) pkg. shredded potatoes or 4 lg. potatoes, peeled and grated coarsely into long, thin strands
1 tbsp. oil
1/2 c. onion, chopped
2 tbsp. parsley, finely chopped

Mix TVP granules or flakes, ketchup, and boiling water; let stand for 10 minutes. Have potatoes ready. Heat a large skillet and add oil. Over medium high heat, saute the reconstituted TVP with chopped onion.

Mix TVP with potatoes. Add a little more oil (1-2 tablespoons) to the hot skillet. Pat mixture into an even layer, reduce heat and cook 10-15 minutes. Turn over carefully and cook the other side. Sometimes it is easier to cut the cooking hash into 4 wedges to turn.

Sprinkle with parsley. Cut into wedges to serve.