Makes 2–4 servings
Breakfast Potato Bowl
Pantry Essential: Beans
When I first changed my diet, going out to brunch with friends was pretty sad. It seemed like there was nothing on the menu that I could eat . . . with the exception of the big bowl of plain porridge. You know that bowl of porridge – -the one buried at the bottom of every brunch menu? The porridge that makes you wonder, Who would actually order that for brunch? It was me. While my friends were devouring their cheesy omelettes, I sat with a pouty frown, staring at a big bowl of blah. Guess what? No one wants a pouty baby at the brunch table – -so I decided to get creative and join the party.
Enter the breakfast potato bowl. Nearly every brunch menu has some sort of home fries or hash brown situation happening. So I started ordering those and asking the kitchen to throw in the same veggies they would with one of their omelettes – -spinach, peppers and onions. And it worked! Brunch became fun again, my friends didn’t want to disown me, and I had a new recipe I could make at home on the weekends.
Olive or grapeseed oil
2 medium--large potatoes, cut into 2.5 cm cubes (peeling is up to you)
1 orange or red pepper, seeded and diced
a medium onion, diced
1 garlic clove, minced
Sea salt and pepper
Dash of paprika
200g cooked black beans, drained and rinsed, if tinned
100 g spinach, torn into small pieces
Toppings such as avocado, sprouts, hot sauce, salsa
Heat a generous glug of oil over medium heat in a large pan or cast--iron frying pan. When the pan is hot, add the potatoes and cover. Cook for 10 minutes, until the potatoes begin to soften. Stir them every few minutes to make sure they aren’t burning.
Add the pepper, onion, garlic, salt, pepper and paprika. Cook for another 10–15 minutes, until the onions and peppers are soft and the potatoes are cooked through. Add the beans and spinach and cook for another few minutes, until the spinach begins to wilt and is nice and bright green. Serve the potatoes right away with avocado, sprouts, hot sauce, or your favourite toppings.
One Part Plant by Jessica Murnane is out now, published by Bluebird (£16.99). Image credits: Nicole Franzen.