Mushroom Kale Skillet Hash Recipe
🔪Prep Time: 10 minutes
👩🍳Cook Time: 20 minutes
2 teaspoons olive oil
½ medium red onion, diced
2 garlic cloves, minced
3 or 4 red potatoes (about 18 ounces, chopped into ½-inch cubes
8 ounces cremini mushrooms, sliced
1½ teaspoons Old Bay Seasoning
Low-sodium vegetable broth, optional
1 bunch (12 to 16 ounces dino kale (aka lacinato or black kale), stems removed, chopped
Salt and black pepper to taste
1Heat the olive oil in a large frying pan, preferably cast iron, over medium heat for a minute. Add the onions and sauté just until translucent.
2Add the garlic, potatoes, mushrooms, and Old Bay and cook, stirring occasionally, until the mushrooms and potatoes are tender and the potatoes are golden, 15 to 20 minutes. If sticking occurs, add a splash of vegetable broth and lower the heat.
3Once the veggies are tender, add the kale and cook until wilted.
4Add salt and pepper and remove from the heat. Serve immediately. Leftovers will keep in an airtight container in the fridge for 2 to 3 days.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.