Tired of your usual potato hash? Why not try this Potato, Mushroom and Kale Hash Skillet on your next brunch menu! Super delicious and definitely more colourful and healthy than the usual. Adding sweet potatoes and kale will add some good nutrition to start your day, and mushrooms are a great way to boost your protein content without meat. If you eat eggs, you can definitely add a poached egg on top for extra creamy goodness! (always look for free-range organic eggs!)
It’s easy to get stuck in a rut when it comes to your weekend breakfast/brunch, so it’s nice to change it up a little and add extra flavour. Plus, too often, we end-up eating white potatoes and eggs, or eggs and bread drenched with sauce, but where are the veggies? It’s time to update our traditions and add more vegetables, especially greens, like kale, Swissh chard, and spinach.
One of the easiest change is to add sweet potatoes to your mix. Did you know that sweet potatoes pack a serious punch when it comes to nutrition? They provide antioxidants, which are needed to protect our cells from the daily stress, and minerals like potassium, a mineral absolutely necessary for muscle contraction, nerve transmission, bone health, water balance, and normal blood pressure. Sweet potatoes contain more potassium than bananas! It also contains vitamin E, which is good for the heart, copper, and quercetin, which is thought to help us breathe better and alleviate allergies and asthma symptoms.
So, go ahead and brighten your brunch with this simple Potato, Mushroom and Kale Hash Skillet!
Potato, Mushroom and Kale Hash Skillet | Vegan | Gluten-Free
An easy way to add extra vegetables and good nutrition into your weekend brunch! To reduce your exposure to pesticides and other harmful chemicals, it's important to use organic ingredients whenever possible, like potatoes, mushrooms and kale, as these items are some of the most contaminated.
- 1 lb organic potatoes washed and cubed (bite-size)
- 1 lb organic sweet potatoes washed and cubed (bite-size)
- 1 Tbsp extra-virgin olive oil
- 1/2 tsp paprika
- 1/2 tsp turmeric powder
- 1 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/8 tsp pepper
Roasted Mushrooms and Kale
- 8 oz organic mushrooms of your choice
- 12 leaves organic kale stems removed, coarsely chopped
- 2 cloves garlic minced
- 1/4 tsp sea salt
- 1 Tbsp extra-virgin olive oil for cooking
Mix the cubed potatoes in a medium-size bowl with some olive oil. Then add all the spices, and mix really well until coated.
Preheat oven to 375F.
Put on a large baking sheet with parchment paper on it, spread the potatoes around so they are not touching.
Bake at 375F for 25-30 minutes, or until nicely golden and roasted on the edges.
Roasted Mushrooms and Kale
Warm a large pan over medium heat. Add a bit of olive oil and immediately put in the sliced mushrooms. Sauté for about 8-10 minutes or until roasted on the edges.
Mix in the chopped kale and the minced garlic, and sauté for about 4-5 minutes until the kale starts to wilt.
Sprinkle with salt, and add the roasted potatoes in the pan when they're ready. Enjoy right away!
This will give you 2 large servings or 4 small servings. Feel free to double or triple the recipe if you have a large family.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 653kcal | Fat: 18g | Saturated fat: 2g | Sodium: 575mg | Potassium: 3740mg | Carbohydrates: 109g | Fiber: 14g | Sugar: 11g | Protein: 27g | Vitamin A: 66625% | Vitamin C: 445% | Calcium: 663% | Iron: 14.9%