Glorious Veggie Hash
Updated: Apr 6, 2019
If you like savory breakfast this recipe is for you!
5 Yukon potatoes (you can peel the potatoes or left the skin)
1 cup Baby Portobello mushrooms
1 Can Organic black beans
1/2 purple onions
5 cloves or garlic
1/4 tsp Oregano
Mineral salt to taste
1 cup cherry tomatoes
1/4 tsp Lemon and Pepper seasoning
6 Brussels sprouts(in slices)
1 tsp Vegan butter
1/3 cup of water
A drizzle of Balsamic vinegar
1. First we are going to cut the potatoes in little dices. Wash them and left the skin, but if you want to peel them is ok. I prefer potatoes with the skin.
2. Preheat your skillet add the vegan butter, onions, potatoes and garlic and saute them for a few minutes around 5 minutes until you see a little bit golden color, add the salt.
3. Then add the rest of the ingredients and a little bit of water. I used 1/3 cup of water. Because we are adding the water this is the moment to adjust the flavors. I am the kind of person that do not like to add salt or oil in excess.
4. Add a drizzle of Balsamic vinegar glaze revolve the hash and cover your skillet. Cook for about 20 minutes or until the potatoes are soft.