Potato-Edamame Hash on Toast - Forks Over Knives

Ingredients

• 1 pound russet potatoes, cut into ¾-inch pieces
• 1 cup coarsely chopped red bell pepper
• ¼ cup finely chopped shallots
• 2 cups frozen edamame, thawed
• 1 cup coarsely chopped tomatoes
• ½ teaspoon garlic powder
• Sea salt and black pepper, to taste
• 12 slices whole grain bread, toasted