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!)
Brunch Menu
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!
Bon appétit!
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.
Ingredients
Roasted Potatoes
- 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
Instructions
Roasted Potatoes
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!
Recipe Notes
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%
I love that this is not only healthier but also a tastier version of regular hash.
Exactly! Thank you! 🙂
Love that this is so healthy and it definitely is a delicious way to shake up brunch….all I’d need is a big cup of coffee 🙂
haha 😉
Looks so good! What cheerful colour to wake up to. I’d pop an egg on top, as you suggested. Must try!
Thank you! We usually eat it with some poached eggs too, I love dipping the hash into the runny yolk. It’s a regular weekend favourite!
This is healthy and tasty, the kind of recipe you do again and again without ever getting tired of it. I love the rosemary touch in there… got to try it out soon!
Definitely! I make this often, even sometime for dinner 😉 I love mixing heroes de Provence in there sometimes too. It takes it to another level!
We like to have something special like this for Saturday morning breakfasts when we’re home. I’ve purchased the ingredients and plan to make this tomorrow morning! The only change I’ll be making is that I’ll be making it with all sweet potatoes, as white potatoes don’s seem to agree with me these days.
Wonderful! That’s the beauty of it, it’s easily adaptable. All sweet potatoes would be delicious too, Enjoy!
You just took my three fav ingredients and made the perfect dish for me! I can’t wait to try this out for a brunch (or maybe I’ll just make it for a ‘breakfast for dinner’ one night!
Oh yes! I like how you think! haha It’s good for any meals, and I love breakfast for dinner! 🙂
This is perfect and I would totally put a poached egg on top of it. Yum!
hehe thanks! 🙂
The more veggies with breakfast, the better!
Exactly, I feel the same way! 🙂
Just made this for breakfast! Delicious! WIll be a regular in my house from now on.
Yay! It’s a regular in my house too, simple but delicious. So glad to hear you enjoyed it! 🙂
I don’t feel one bit guilty lazing around enjoying this for brunch. So good. Love the sweet potato!
My family loves skillet dinners and this one was gone in seconds. Thanks for the recipe.
What size skillet do you use? I don’t own one yet, and have no idea what size to buy. The one you use looks ideal to make 2 full meals, so would be great for my needs,
many thanks
Jill
Hey Jill! Having a good skillet is definitely useful in the kitchen. The cast-iron one that you see in the picture is around 10 inches in diameter, which is a fairly standard size for a medium-size pan. It’s a great pan to use because it’s healthier than a non-stick pan (no Teflon), and doesn’t use much oil. You do have to always make sure the pan is seasoned with some oil, like olive oil, and don’t overheat it. I also have a large stainless steel pan that is 12 inches in diameter. It’s great to make more food. For this recipe, you can make as little or as much as you want, it’s very flexible. You can add more spices if you like it spicy, and add extra veggies if you want too. Have fun with it, and happy cooking! I hope you enjoy this recipe with your new pan. 🙂
Thank you, this is PERFECT for our eating requirements!! Sometimes it’s hard to come up with a special breakfast that is packed full of veggies as well as free of dairy, meat or bread. I plan on pre-cooking it today than popping it in the oven for a mess-free breakfast tomorrow… can’t wait!
That’s great! It’s one of my favourite breakfasts. I hope you enjoyed it! 🙂