Potato, Kale, Mushroom Brunch Skillet

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 251.4
  • Total Fat: 7.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 90.1 mg
  • Total Carbs: 42.3 g
  • Dietary Fiber: 6.9 g
  • Protein: 7.1 g

View full nutritional breakdown of Potato, Kale, Mushroom Brunch Skillet calories by ingredient


Introduction

I had a craving for mushrooms and something HEARTY on a Sunday morning so here's what inspiration created. Vegan. I had a craving for mushrooms and something HEARTY on a Sunday morning so here's what inspiration created. Vegan.
Number of Servings: 3

Ingredients

    3 medium potatoes 1/4 inch diced
    1 tbsp. canola oil
    8 oz mushrooms quartered
    1 tbsp. soy-based margarine
    2 cups kale chopped
    1 red chili pepper finely chopped
    4 cloves garlic finely chopped
    pinch or two of thyme crumbled between fingers

    salt and pepper
    Mrs. Dash

Tips

I place a lid over my potatoes for about 5 minutes to speed up the cooking. Be sure to remove it or they will not crisp up. You can totally substitute and shrooms, greens, potatoes, oil or add more or less chili and garlic. I tend to like strong flavors. Cantaloupe is nice with this dish.


Directions

Chop potatoes while you heat a large frying pan with canola oil to medium. Add potatoes, thyme, salt and pepper or Mrs. Dash and continue prepping other ingredients. Cook potatoes 10-15 minutes till nicely browned, tossing occasionally. Add mushrooms and margarine and toss. Cook for about 5 mins till shrooms are browned a bit. Add garlic and chili and cook for a minute. Add kale, toss and cook for about 3 or 4 more minutes. Taste and add more seasoning and serve.

Serving Size: Makes 3 servings or 2 large ones.