Vegan Breakfast Skillet

We have a really busy weekend coming up and Pia has her second Portland Fencing tournament weekend in a row. These tournaments actually really take SO much energy (her poor little body is always exhausted and she soaks through all of her clothes with sweat- its crazy!) so I always feel like she needs a really good breakfast before making the drive to Portland.

Considering she likes to eat vegan, and has a million a food allergies, this is an awesome answer! I love homefries or hashbrowns in pretty much any form and these are no exception! I also love that this breakfast skillet is loaded with vegetables and tons of flavor, so that it will not only keep her full and provide her with great nutrition- but it tastes good!!!

THE RECIPE

INGREDIENTS:

2 pounds russet potatoes, large diced
⅓ cup vegetable oil
1 yellow onion, diced
1 red bell pepper, diced
8 ounces mushrooms, quartered
½ teaspoon garlic powder
½ teaspoon paprika
Kosher salt
2 cups baby spinach
¼ cup freshly chopped curly parsley
1 lemon

INSTRUCTION:

Add the potatoes to a pot of boiling salted water and boil them, par-cooking the potatoes for about 3 minutes.
Meanwhile, let the potatoes cool and cook the vegetables. In a heavy pan or skillet over medium heat add 2 tablespoons of oil and the onion and sprinkle with kosher salt. Cook for about 3 minutes and then add the mushrooms and cook for another 5 minutes until the onions are soft and the mushrooms are tender and browned. Add the red bell peppers and cook for 1-2 more minutes. Transfer the vegetables to a separate bowl.
Add the remaining oil to the pan and fry the potatoes until golden and tender in the skillet over medium-high heat. Season to taste with kosher salt and the paprika and garlic powder.
Add the vegetables back to the skillet along with the spinach, which should be folded in and will wilt right away. Squeeze a little lemon juice and season to taste with kosher salt and garnish with the parsley. Serve hot with ketchup or salsa on the side for dipping!