This easy vegan dish goes along with my love for the combination of potatoes, kale, mushrooms, and onions. I mean, come on, is there any better savory combination?
I almost always have left over baked potatoes of all varieties in the fridge. This is a great way to make use of the left over potatoes. I especially love this dish in the cold winter, but it’s a hit any time of year!
Rainbow Potato Hash
Serves 6-8
Ingredients:
- 1 sweet potato
- 1 small bag of mixed baby potatoes (purple, white, new)
- 1 red onion, sliced
- 2 tbsp minced garlic
- 1 bunch curly red kale
- 4 cups baby portobello mushrooms, sliced
- 2 tbsp minced garlic
- ½ cup nutritional yeast
Directions:
- Heat about a tbsp of virgin coconut oil in a skillet over medium high heat.
- Dice red onion and add to the skillet, cooking until onions are translucent.
- Dice all potatoes into 1/2” cubes (left over baked potatoes are a great time saver here).
- Cook potatoes with onion until potatoes are cooked through, about 20 minutes. Make sure to stir often.
- Add minced garlic and sliced mushrooms.
- Cook another 10 minutes.
- De-stem kale by using a kitchen knife to cut along side the stem.
- Roll kale lengthwise (I know it’s awkward with curly kale) and slice across into thin ribbons.
- Add to skillet. Cook until tender, another 5-10 minutes.
- Season with a pinch of pink sea salt and fresh ground pepper.
- Sprinkle nutritional yeast over the top prior to serving.
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Lindsey Bogard is a passionate plant based wellness coach and fitness enthusiast with BS in Holistic Nutrition. After overcoming several eating disorders, she is a firm believer in living life with an abundance of health and a freedom from chronic dieting. Lindsey is also very passionate in using food as medicine, as she thrives medication free living with Multiple Sclerosis, using a plant based diet and active lifestyle as her lifeline.
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