Mushroom-Kale Skillet Hash
Most people, when considering a vegan diet, concentrate on the things they can't eat. They don't think about what they can eat. They forget about all the things they eat that are already vegan. Like potatoes, for example. When people think about vegan breakfasts, they think about how they can't have eggs, bacon, or sausage and forget about those good ol' skillet potatoes. The ones that are crispy and golden on the outside and soft on the inside. This skillet hash is made with savory mushrooms and some kale. It's great alone or as a side, but either way, after one bite, your family won't be stressing about that sausage they're not eating.
- 2 tsp olive oil
- ½ medium red onion, diced
- 2 garlic cloves, minced
- 3 or 4 red potatoes (about 18oz/ 500g), chopped into ½ inch (1cm) cubes
- 8 oz (225g) cremini mushrooms, sliced
- 1½ tsp old bay seasoning
- low-sodium vegetable broth (optional)
- 1 bunch (12-16oz/ 340-455g) dino kale (aka lacinato or black kale), stems removed, chopped
- salt and black pepper to taste
- Heat the olive oil in a large frying pan, preferably cast iron, over medium heat for a minute. Add the onions and sauté just until translucent.
- Add the garlic, potatoes, mushrooms, and Old Bay and cook, stirring occasionally, until the mushrooms and potatoes are tender and the potatoes are golden, 15 to 20 minutes. If sticking occurs, add a splash of vegetable broth and lower the heat.
- Once the veggies are tender, add the kale and cook until wilted. Add salt and pepper and remove from the heat. Serve immediately. Leftovers will keep in an airtight container in the fridge for 2 to 3 days.