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
Vegan Brunch Pan
Vegan Brunch Pan

Instructions

  1. 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.
  2. 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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