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- Serves 8
- Serving size: ⅛ of recipe
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Despite “breakfast” being in the title, this makes an ideal breakfast, lunch or dinner meal. Grated potatoes are added to the vegetables and beans to give some “grip” to the dish, and more grated potatoes get mixed with a little nutritional yeast to create a cheesy-looking topping. This makes a lot of food—perfect for leftovers! It also has a lot of ingredients, so I suggest assembling and prepping all of your items before you start cooking.
From straightupfood.com
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By Cathy Fisher,
Ingredients
- 3 large russet potatoes, shredded on the large holes of a box grater (peeled or unpeeled)
- 3 tablespoons nutritional yeast, divided
- ½ yellow onion, diced small
- 1 red or orange bell pepper, diced small
- 1 zucchini, diced small
- 8 to 10 white or cremini mushrooms, sliced
- ½–1 bunch greens (kale, chard, collards, spinach, etc.) chopped into bite-size pieces
- Juice from 1 lime
- 2 teaspoons dried basil
- 1½ teaspoons garlic powder
- 1½ teaspoons oregano
- 1 teaspoon chili powder
- ¼–½ teaspoon red pepper flakes
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- ½ cup chopped fresh cilantro leaves
Instructions
- In a large soup pot with 1 inch of water in the bottom, steam the grated potatoes (in a steamer basket) for 5 to 10 minutes on medium-high heat until soft.
- Divide potatoes equally into two bowls. Stir 2 tablespoons of nutritional yeast into one of the bowls of potatoes, and mix thoroughly (it will have a somewhat gluey texture). Set bowls aside.
- Rinse out the soup pot, place it on the stove over medium-high heat, and sauté the onion, bell pepper, zucchini, and mushrooms in 2 tablespoons of water for 5 minutes. If needed, add more water, 1 tablespoon at a time, to prevent vegetables from sticking to the pan).
- Add the greens to the sautéed vegetables, and cook a few more minutes until soft. Add the lime juice, dried herbs and spices, 1 tablespoon of nutritional yeast, and the steamed potatoes without the nutritional yeast.
- Remove pot from heat, and fold in the tomatoes, beans, and cilantro.
- Spoon mixture into a dry 13×9-inch glass baking dish and smooth over the top. Spread the nutritional yeast-potatoes mixture evenly across the top with a spatula; it will be a little sticky, but it doesn’t have to be perfect or even go all the way to the edges (this will give a melted cheese appearance when cooked). Bake at 375º F uncovered for 35 to 45 minutes until topping is lightly browned around the edges. Let sit for at least 5 minutes before serving. Optional: garnish with a few pumpkin seeds.
Chef's Notes: I grate the potatoes here but you can also use mashed potatoes in the same way. It won’t have a cheesy look; it will look more like Shepherd’s pie.
This is a very flexible recipe, so use any kind of beans or veggies you like. If you want a spicier flavor, use hot chili powder (I use ancho chili powder, which is mild) and/or more chili powder. Red pepper flakes are quite hot, so add according to your heat tolerance, or eliminate completely if you do not like spicy foods.
The brand Muir Glen makes a Fire Roasted variety of diced tomatoes, which works well here.
If you are using beans cooked from scratch, use 1½ cups for each, pinto and black.
In addition to garnishing with whole pumpkin seeds, try placing a small handful into a rotary cheese grater to create a Parmesan cheese effect.
Per serving (⅛ of recipe): 265 calories, 53 g carbohydrates, 14 g protein, 1.6 g total fat, 0.3 g saturated fat, 0 g cholesterol, 234 mg sodium, 12 g fiber, 6.7 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (10)
(3 from 8 votes)Sorry but this was without flavor or texture. A waste of time and money. Seemed like a good idea but just didn’t work.
Still a favorite! I use frozen no oil hashbrowns, divided and frozen chopped veggies. Defrost frozen spinach and squeeze dry. I add cumin instead of red pepper flakes. It comes together so quickly. I get 8 large servings from my casserole dish. It freezes well. Wrap in a tortilla for a breakfast burrito. LOVE THIS RECIPE!!!
I agree with the other raters, this was an awful lot of work for so little flavor. I even spruced it with extra garlic and added paprika. I refuse to let it go to waste because of all of the effort I put into it. I'll mix it over some salad greens with dressing, and maybe make some into a wrap with some hot sauce! Sorry FOK, this one is definitely not a keeper for me. :\
Burrito???
This was great. Taste test the flavor and add spices as needed. I prefer to have less spice/salt in the recipe, and add as needed. Season the beans and potato to your liking before you add them rather than trying to adjust the entire dish later. That will help you control the flavor of the final product.
Very bland :'(
Maybe I have covid, no flavor for soooo much work.
Maybe I have covid, but this has no flavor for sooooo much effort.
a lot of work for not a lot of flavor return. and why steam the potatoes? you can get the same effect with mashed potatoes. The texture is good but can use a lot more flavor enhancement. could also be used for a good pot pie filling. had to dress it up with some franks red hot. maybe could add some plant based ground meat as well.
To make it a little easier, I use 1 bag of frozen hash browns, 1 bag of frozen peppers and onions, and 1 box of frozen spinach defrosted and squeezed dry. I also add 1 teaspoon of cumin.