Breakfast Potato Hash

I love potatoes. They are such a hearty food and they’re also a starchy food and I happen to also love starchy foods. Not to mention you can do so much with them. You can bake ’em, pan fry ’em, boil ’em, slice ’em up and fry ’em, turning them into crisp, golden fries. The possibilities are practically endless. And so is my love for fries. This breakfast hash recipe could almost be considered a dump skillet meal, because I had some kale that I still hadn’t used. One of my favorite things to do as a new cook is try to figure out how to sneak veggies into meals. Parents have been doing this with their kids for decades, but it turns out that a lot of adults won’t eat their veggies unless you sneak them in either. It’s such a shame really, because kale truly is the bomb.com.

Breakfast Potato Hash

What You’ll Need:

  • 1 large red potato, diced and cubed (yellow or another variety of potato can also be used)
  • 1 cup of purple kale, chopped (curly kale, dinosaur kale, or spinach can also be used)
  • 1/2 cup of red bell pepper, chopped
  • 1/2 cup of yellow bell pepper, chopped
  • 1/4 cup yellow onion, diced
  • 1/4 cup scallion, sliced
  • 1/2 cup of tomatillo salsa (any salsa can be used but I thought tomatillo went well with this hash — you can even try a sweet salsa like pineapple, for a salty/sweet mix!)
  • 2 teaspoons salt
  • 2 teaspoons dried parsley
  • 2 tablespoons olive oil or sunflower oil
  • cast iron skillet (a non-stick skillet can also be used but I prefer to cook potatoes in a cast-iron skilled because they help maintain flavor)

 

What to Do:

  1.  Heat cast-iron skillet on low heat with 2 tablespoons of olive oil.
  2. Once hot, add yellow onion and saute for approximately 1-2 minutes.
  3. Add cubed potatoes and turn heat to low-medium. Fry potatoes and onion for approximately 3-4 minutes.
  4. Add scallion, red and yellow peppers, salt and dried parsley to skillet.
  5. Continue to fry hash until potatoes are somewhat tender, stirring mixture once in a while to avoid burning. If necessary, adjust heat to a lower setting.
  6. Once potatoes have become slightly tender, add purple kale. Continue to fry until onions are translucent and kale has become wilted. Remove from heat.
  7. Transfer hash to a serving dish. Top hash with tomatillo salsa and serve alone, with tofu scramble, or however you like!

 

 

Date posted on Instagram: 7/7/18

Author: thevegangirlnyc

Vegan foodie in New York City. Saving the animals, the planet, and my health one meal at a time.

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