Breakfast is my favorite meal of the day. There’s just something about waking up and starting the day off on the right foot. And as much as I love my sweet meals, I wanted to branch out and create a savory breakfast that was full of plant-based fuel. Meatless and dairy-free savory breakfast ideas are hard to come by and I was craving something more than some fluffy pancakes, creamy oatmeal, or a blended smoothie.
My daughter loves legumes. She honestly cannot get enough. For this reason, I do have an impressive stock of dried peas, beans, and lentils in the pantry. However, we all know those days where the canned goods are required so I also have a couple of cans handy at all times as well. It saves me on those days where I’m far from organized.
This recipe was inspired by a random handful of leftover canned lentils I had in the fridge. I remember preparing this “kitchen sink” of a dish thinking to myself “oh man, this is probably going to be a hard fail but at least no food will go to waste.” At the last second I decided to whip up some guacamole to serve with my hash and that was that. The only fail here was that I didn’t make enough.
2 Tbsp. avocado oil
4 medium potatoes, cubed
1 small onion, chopped (about 1⁄2 cup)
1 green pepper, chopped
1 Tbsp. fresh cilantro, chopped
1 cup brown lentils (I used canned, rinsed)
1.5 cups baby spinach
1⁄4 Tsp. chili powder
1⁄4 Tsp. chili flakes (omit to avoid heat in the dish)
1/8 Tsp. garlic powder
S & P to taste
1 large & ripe avocado
1⁄2 Tsp. lime juice
Pinch of sea salt
*Pro Tip: The day before, I quartered my potatoes and boiled them. In the morning I cubed them and proceeded to make my hash. It cut down the cook time tremendously and the potatoes were soft and perfect.
1. Unless you have a huge oversized skillet, heat 1 Tbsp. of avocado oil each in two separate skillets. If you have a huge skillet, just use the one. Once the oil is hot, add half of the cubed potatoes in one skillet and half in the other. This will make sure your potatoes cook evenly resulting in prefect golden brown cubes. If the skillet is too small the potatoes will be too crowded and overlap each other which will result in some burnt cubes and some undercooked. Cook the potatoes for several minutes on each side. Avoid over-stirring them-we want them to brown nicely. You can add a little bit of water if necessary to prevent sticking.
2. While your potatoes are cooking, prepare your guacamole and set it in the fridge. Keeping the avocado pit mixed in the guac can help avoid any browning.
3. Once your potatoes have almost all cooked through and turned golden (this time will vary drastically depending on whether or not the potatoes were boiled in advance-see Pro Tip above), add the onion and green pepper to both skillets and cook for a few minutes until they soften.
4. Once your potatoes have fully browned, you can combine everything into one skillet or just mix everything together at the end. Add the cilantro, lentils, spinach, and spices to the skillet and cook for another two minutes until the spinach has wilted.
5. Serve the hash with a generous dollop of fresh guacamole.
CHANTAL URBINA is a registered Massage Therapist and Culinary Nutrition Expert. She is passionate about living a life full of health, love, and happiness and that all three start with our diet. “Nature’s healing properties will never cease to amaze me and it inspires me day after day to create and share recipes made with only real whole foods.”