Breakfast potato hash

This recipe came to me while searching through the breakfast recipe section of the Forks Over Knives webpage. If you haven't seen that fantastic documentary yet then you're seriously missing out. You can download or buy a copy here or watch it on Netflix, iTunes, or Amazon. Forks Over Knives is a must-see for anyone who is interested in the health benefits of a plant-based diet. 

Treat this recipe as a base instead of an end-all-be-all. Try it out with different kinds of potatoes, seeds, greens, legumes, and sauces for variety (I'm willing to bet this would taste amazing drizzled with BBQ sauce or tahini!). To make things easier on yourself, try making it the night before and keeping leftovers for the morning. 

I haven't tried it myself, but cooking everything together in a large pan with vegetable broth might make for a neat outcome. I'd imagine it would keep the moisture much better that way. The one downside to this recipe is that it can be on the dry side since it's free of oil. Personally, I don't mind the dryness, but if I did I would remedy it by whipping up some gravy or fresh salsa instead of adding oil.

Let me know what you guys think of this recipe either in the comments here or on my instagram, @tofuandsprouts! 

You Will Need:

3 medium russet potatoes (or potatoes of choice), chopped

1 small head broccoli, chopped into bite-size florets

1/4 cup prepared lentils

1/8 cup sun-dried tomatoes, chopped - look for ones with no oil or preservatives if possible

1 cup white mushrooms (or mushrooms of choice), chopped 

2 tbsp sunflower seeds

5 cloves roasted garlic, minced

3 tbsp Bragg's liquid aminos or soy sauce

2 tbsp onion powder (you can use a fresh onion if you have it, but I didn't so I opted for powder)

1/2 tbsp rosemary

1/2 tbsp Italian seasoning or thyme, oregano, and basil

Black pepper and salt to taste

To Make:

1.  Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper
2. Chop all potatoes and arrange in a single layer on the parchment paper, bake for 20 minutes or until they're cooked through
3. If your lentils are not pre-prepared, cook them now then set them aside
4. While the potatoes are in the oven, chop your veggies
5. Add garlic and broccoli to a pan with a bit of water and cook until the broccoli is as soft as you like it. I personally like my broccoli to be crisp-tender so I didn't cook it for too long
6. Add the mushrooms and lentils to the pan and let the flavors combine
7. Once potatoes are done, add them to the pan with the sun-dried tomatoes. You can add the tomatoes sooner if you'd like, but I find that if I cook them too long they lose their sweet and salty flavor
8. Add in onion powder, black pepper, bragg's, and herbs and stir to combine
9. Turn off the heat and add the kale.
10. Sprinkle with sunflower seeds and sriracha and serve!