Recipe: Veggie Potato Hash with Kale

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I’m continually inspired by the things that show up in my monthly Tasterie box.  In April one thing in particular caught my eye: a gluten-free waffle mix that uses oats and walnuts as its base.  Of course my first thought was, “Breakfast for dinner!”, but tofu scramble didn’t sound quite right as a companion to these particular waffles.

Then I got to thinking about, what else…potatoes!  But not just potatoes; potatoes with a bunch of other veggies, all cooked together in a hash.

veggie potato hash

So out came the cookbooks, out came the hash recipes, and this was the result.  It’s a fully loaded hash complete with veggies, potatoes and beans.  Eat it for breakfast, stick it in a wrap for lunch or slather it in your favorite vegan sauce for dinner…the possibilities are endless.

Speaking of, hash is really a free-form kind of food.  Try mixing up the veggies if you don’t have these particular ones on hand.  Shredded or cubed summer squashes would be delightful, as would small broccoli florets.  Rainbow chard instead of kale would add a lovely touch of color.  Whatever you fancy, go ahead and throw it in!

vegan waffles and veggie hash

(The waffles, by the way, were delicious.  Crunchy on the outside, soft on the inside and amazing with some blueberries and maple syrup on top.  I’m going to have to make a huge batch and freeze them at some point soon so I can pop a couple in the toaster when I want a quick breakfast!)

Veggie Potato Hash with Kale
 
Prep time
Cook time
Total time
 
Author:
Recipe type: breakfast
Serves: 2
Ingredients
  • 2 small potatoes or 1 medium potato
  • ⅓ cup yellow onion, chopped
  • ⅔ cup bell peppers, any color, chopped
  • 1 garlic clove, pressed or minced
  • 1 small carrot, shredded
  • 1 cup kale, chopped
  • ½ cup of beans, whatever you've got!
  • pepper
  • dried thyme
  • lemon juice
Instructions
  1. Bake your potato(es) according to preference--oven and microwave work equally well. Immediately plunge into a bowl of ice water and remove the skin. Dice the potato(es) and set aside.
  2. Place the onion, pepper and garlic in a medium skillet over medium-high heat. Saute until soft, about 5 minutes, adding splashes of water to the pan to prevent sticking.
  3. Add the diced potato and cook until browned, around 7-10 minutes.
  4. Add the carrot and kale and cook for a minute to wilt the kale.
  5. Add dried thyme, black pepper and fresh lemon juice to taste. Heat through and serve hot with ketchup or your favorite hash condiment!
 

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About the Author:

Sam has been a vegan since summer of 2009 and has spent the subsequent years experimenting with all manner of vegan food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She has been a member of the Rensselaer County Regional Chamber of Commerce since August 2017. When she's not blogging or cooking, Sam likes to read and study the Bible, play silly card games and knit socks.
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