Vegan Brunch Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 600 g potato (s)
- 0.5 teaspoon ½ cumin powder
- 0.5 teaspoon ½ paprika powder
- 0.5 teaspoon ½ pepper
- 0.5 teaspoon ½ salt
- 5 mushrooms, brown
- 1 red pepper (s)
- 1 onion (s)
- 1 handful kale
- 1 handful spinach
- Vegetable oil
Print Recipe
Pin Recipe Instructions
- Dice the potatoes and pre-cook them in steam for 10 minutes. Then heat some vegetable oil in a pan and fry the potatoes brown all over. Finally stir in the cumin, paprika powder, salt and pepper.
- Cut the onion into strips and sweat in a second pan in vegetable oil until translucent. Quarter the mushrooms, dice the peppers and add both to the onions. Salt and pepper lightly. Fry the vegetables for 5 minutes and then stir into the potatoes along with the kale and spinach. Wait a moment for the kale and spinach to coincide and serve immediately.
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