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Tater and Veggie Breakfast Hash

Tater and Veggie Breakfast Hash

Breakfast is usually a fairly unremarkable meal for me even though it is my most favorite meal. Go figure… But, on occasion, I get all motivated and actually cook something! Today was one of those days chock full of motivation.

So this morning, I whipped up a fantastic potato and veggie hash. It’s pretty healthy, as it only uses 2 Tbs of butter and 1.5 Tbs of cooking oil and serves three to four. I’m certain that you could get away with even less butter but, butter is so very, very tasty and I’m ok with it ;-)

Ingredients

  • 2 medium to largish yukon gold potatoes or other buttery potato

  • 5 or so crimini (or baby portabello, or button) mushrooms

  • half of a bell pepper in the color of your choosing

  • 1/4 large Vidalia onion

  • 2 Tbs butter

  • 1.5 Tbs olive oil

  • 1 tsp salt, scant

  • 0.5 Tbs nutritional yeast

  • 1 tsp garlic powder

  • 0.25 tsp chili powder

  • 0.25 tsp tumeric

Directions

The first thing to do is to cube the potatoes and get them started cooking since they take about 35 minutes to finish. Cube the taters into about 1 inch pieces, place in an oven-safe baking dish, and coat in veggie oil. Combine the spices and sprinkle over the taters and mix to combine. Now, pop those taters into the oven at 350 degrees for 35 minutes. Be sure to stir them a couple of times throughout the cooking.

While the taters are cooking melt the butter in a frying pan over low to medium heat, chop the onions into about 2 inch long pieces and add to the pan. Get the onions going while you slice the mushrooms. I usually break off the stems and save them for making veggie stock. Depending on the mushrooms you are using you can keep the stem on if you wish. Once you’ve sliced the mushrooms add them to the pan with the onions and give them a stir.

You can chop the peppers into 1 inch pieces at this point and set them aside. I’m not a fan of cooked peppers so I like to add them just at the end to warm them through but not enough to cook them. They stay crunchy that way as well and add a nice bit of texture to boot.

Once your onions and mushrooms are cooked to your liking (I like mine a bit browned so I tend to cook them for a while) turn off the flame and set them aside. You can add in the peppers now and give them all a stir to warm the peppers through. All of the mushroom, onion, and pepper prep should have taken about 20 min so you’ll have about 15 more minutes to wait on the potatoes.

When the potatoes are fork-tender take them out of the oven and stir into them the mushroom, onion, and pepper mixture. The warmth from the taters will spread through the veggies and everything will be just the right temperature to sit down to eat right away! Garnish with a bit of green onion and fresh ground pepper if you feel so inclined.





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