LOADED POTATO BREAKFAST BOWL
SERVES 2 LARGE OR 4 SMALL PORTIONS
FOR THE POTATO HASH
2 tsp. coconut oil
1 1/2 lb. (680 g) russet potatoes, chopped
1 cup (160 g) diced white onion
1 cup (180 g) diced tomato
1/2 cup (75 g) diced red bell pepper
Salt and freshly ground black pepper, to taste
1 cup (20 g) firmly packed arugula
FOR THE MUSHROOM GRAVY
1 tbsp. (15 ml) light coconut milk, divided
1/2 cup (80 g) diced white onion
2 cloves of garlic, minced
1/2 cup (35 g) diced baby Bella mushrooms
1 tbsp. (8 g) cornstarch
3 tbsp. (12 g) nutritional yeast
1 tbsp. (15 ml) liquid aminos
Freshly ground black pepper, to taste
Vegan cheese shreds, for topping (optional)
NUTRITIONAL VALUES
Calories: 207kcal
Fat: 5.6g (3.6g S.Fat)
Carbs: 36.9g
Protein: 6.7g
Sugar: 6.3g
Sodium: 1045mg
METHOD
TO MAKE THE HASH
In a large saucepan over medium-high heat, melt the coconut oil. Put the potatoes in when the pan is hot enough to make water sizzle. Cook, covered, for 15 minutes, stirring occasionally. (If you can, start your gravy now.) Add the onions to the potatoes, cover, and cook until they are translucent. Reduce the heat to medium and stir in the tomatoes and bell pepper. Continue to cook, uncovered, until the potatoes are crispy and cooked all the way through.
Season with salt and pepper to taste. Fold in the arugula just before serving to prevent it from becoming too limp.
TO MAKE THE MUSHROOM GRAVY
If possible, make the gravy at the same time as the potatoes; if not, the potatoes may become mushy when reheated.
1 tbsp (15 mL) coconut milk in a medium saucepan
Bring to a simmer over medium heat. Next, add the onion and sauté for 2 minutes before stirring in the garlic. Cook until the onions are almost translucent, then add the mushrooms. Sauté until the mushrooms have darkened and shrunk in size. Sprinkle the corn starch over the onion-mushroom mixture and stir until evenly coated.
Place the contents of the saucepan, along with the remaining coconut milk, nutritional yeast, and liquid aminos, in a blender or food processor and pulse a few times for a smoother consistency.
Return the gravy to the saucepan and bring it to a boil. Reduce the heat to a low setting and allow the gravy to simmer. Stir or whisk every few minutes until the desired thickness is reached, then season with pepper.
Divide the potato hash between four bowls (don't forget to fold in the arugula first!) and top with cheese shreds and gravy, if using. Serve right away.
Season with salt and pepper to taste. Fold in the arugula just before serving to prevent it from becoming too limp.
1 tbsp (15 mL) coconut milk in a medium saucepan
Bring to a simmer over medium heat. Next, add the onion and sauté for 2 minutes before stirring in the garlic. Cook until the onions are almost translucent, then add the mushrooms. Sauté until the mushrooms have darkened and shrunk in size. Sprinkle the corn starch over the onion-mushroom mixture and stir until evenly coated.
Place the contents of the saucepan, along with the remaining coconut milk, nutritional yeast, and liquid aminos, in a blender or food processor and pulse a few times for a smoother consistency.
Return the gravy to the saucepan and bring it to a boil. Reduce the heat to a low setting and allow the gravy to simmer. Stir or whisk every few minutes until the desired thickness is reached, then season with pepper.
Divide the potato hash between four bowls (don't forget to fold in the arugula first!) and top with cheese shreds and gravy, if using. Serve right away.
