| ► Makes 2 Large or 4 Small Servings | |
| FOR THE POTATO HASH:
2 teaspoons coconut oil 11/2 pounds (680 g) russet potatoes, chopped 1 cup (160 g) diced white onion 1 cup (180 g) diced tomato 1/2 cup (75 g) diced red bell pepper Salt and freshly ground black pepper, to taste 1 cup (20 g) firmly packed arugula
FOR THE MUSHROOM GRAVY: 11/2 cups (355 ml) plus 1 tablespoon (15 ml) light coconut milk, divided 1/2 cup (80 g) diced white onion 2 cloves of garlic, minced 1/2 cup (35 g) diced baby Bella mushrooms |
To make the potato hash:
Melt the coconut oil in a large pan over medium- high heat. When the pan is hot enough to make water sizzle, put the potatoes in. Cover and cook for 15 minutes, stirring occasionally. (Start your gravy now if you can.) Add the onions to the potatoes, cover, and sauté until the onions become translucent. Lower the heat to medium and then add the tomatoes and bell pepper to the pan. Leave uncovered and sauté until the potatoes are crispy and cooked all the way through.
Season the hash with salt and pepper. Wait until right before serving to fold in the arugula, so that it does not become too limp.
To make the mushroom gravy: |
| 1 tablespoon (8 g) cornstarch
3 tablespoons (12 g) nutritional yeast 1 tablespoon (15 ml) liquid aminos Freshly ground black pepper, to taste Vegan cheese shreds, for topping (optional) |
Make the gravy at the same time as the potatoes if you can; I would not recommend doing it afterward, as the potatoes may get mushy when reheated.
Coat a medium saucepan with 1 tablespoon (15 ml) of the coconut milk. Bring to a simmer over medium heat. Next, add the onion and sauté for 2 minutes and then stir in the garlic. Cook until the onions are almost translucent and then add the mushrooms. Sauté until the mushrooms have darkened and reduced in size.
Sprinkle the corn starch over the onion-mushroom mixture and stir until everything is coated evenly. Put the contents of the saucepan in a blender or food processor along with the remaining coconut milk, the nutritional yeast, and liquid aminos and pulse a few times for a smoother consistency.
Pour the gravy back into the saucepan and bring to a boil. Lower the heat so that the gravy simmers. Stir or whisk every couple of minutes until it reaches the desired thickness and then season with pepper.
Divide the potato hash among 4 bowls (do not forget to fold in the arugula first!) and top with cheese shreds, if using, and the gravy. Serve immediately. |