Description
I mixed a sweet potato with Yukon golds and tossed in some bell pepper, mushrooms, and greens to make these delicious Vegan Breakfast Potatoes.
Ingredients
Units
Scale
- 1 medium sweet potato, diced (about 9 oz or 250g)
- 2 Yukon gold potatoes, diced (about 10.5 oz or 300g)
- 1 tsp salt
- 1/4 onion, diced
- 1/2 red bell pepper, diced
- 2 cloves minced garlic
- 8 oz sliced crimini mushrooms
- 1 Tbls low-sodium soy sauce
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Kala Namak black salt (see note below)
- 1/4 tsp black pepper
- 2 cups leafy greens (spinach. chard, kale, etc)
Note: Indian Black Salt, or Kala Namack - gives this a slight "eggy" flavor since it is a breakfast recipe, but you can just use regular salt and adjust it to taste. I have an Amazon link in my store.
Instructions
- Dice the potatoes into 1/2" cubes (I used my 7-1 chopper) and add to a large pot.
- Add enough water to cover and the 1 teaspoon of salt
- Bring to a boil and let simmer for 3-5 minutes, then remove from heat.
- Add the diced onion and bell pepper to a large skillet and saute in 2 Tbls of veg stock or water just until softened.
- Add the minced garlic and stir just until fragrant - about 30 seconds.
- Add the sliced mushrooms and cook just until they begin to lose their water, then drain the potatoes and add them along with the seasoning.
- Stir to combine (I used a spatula) and heat on med-high heat until the skillet begins to look dry or the potatoes start to brown. (Note: the mushroom water keeps the potatoes from sticking)
- Remove from heat and add 2 cups of your favorite greens, then cover.
- Stir and serve with your garnish of choice. I added a little bit of my red chile sauce and cilantro and it was divine!
Keywords: breakfast potatoes, vegan, oil-free