We’re planning a family brunch at our house this Sunday, and that’s probably my favorite of all meals to host.
Once again we’ll have a table filled with vegan and non-vegan palates, so I’m going to serve this dish. I think everyone will enjoy its rich flavors and colors, and I love the flexibility of a breakfast skillet. You can so easily substitute different vegetables, tofu, roasted butternut squash…anything you like, and make a new variety every week.
I’m planning to double the recipe below this weekend, and serve it alongside warm tortillas, hot coffee, fresh berries, and chilled mimosas. How does that sound? Leftovers are great the next day too.
BREAKFAST SKILLET HASH
1 sweet onion, diced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 jalapeño, seeded and diced
3 cups pre-cooked potatoes (roasted, steamed, or boiled)
1 can black beans, drained and rinsed
2 cups fresh baby spinach or baby kale, chopped
generous sprinkle of Mexican Seasoning and/or Creole Seasoning
sea salt and coarsely ground black pepper (to taste)
hot sauce (optional)
In a large nonstick skillet (like Scanpan), add onions and sauté for about 5 minutes, or until they begin to brown. Add a bit of water or broth to avoid sticking to the pan. Once the onions start to brown, add the bell peppers and jalapeño and continue to cook for a couple of minutes until they begin to soften, but are still tender-crisp.
Stir in potatoes and black beans, and continue to cook until ingredients begin to blend together and are all rich in color.
Add the greens and allow the leaves to wilt. Remove from heat.
Season to taste with salt, pepper, and hot sauce, if desired. Serve immediately with whole grain toast or warm tortillas.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen