Veggie Skillet

Spinach for breakfast? Yes, if it is combined with potatoes and bell peppers in this simple, stomach filling recipe. This recipe can be easily modified to be vegan.

Ingredients:

2 Russet potatoes, peeled and shredded

8 ounces (225 g) spinach, chopped

1 small yellow onion, chopped

1 small green bell pepper, chopped

1 small red bell pepper, chopped

1 small yellow bell pepper, chopped

1 clove of garlic, chopped

2 teaspoons (10 mL) seasoned salt

1 teaspoon (5 mL) black pepper

1 tablespoon (15 mL) butter or vegetable oil

1 egg (optional)

Cooking It:

Shred the potatoes and place in a large bowl. Add cold water and stir until cloudy. Drain and add water again. Drain and pat the potatoes dry with paper towels. This process makes the potatoes less starchy.

In a large skillet, heat the butter or oil. Add the onion and all the bell peppers. Sauté for a couple of minutes over a medium flame, stirring it a couple of times. Add the potatoes, seasoned salt and pepper and cook for five to seven minutes, stirring occasionally. Add the garlic and spinach. Cook until the spinach is wilted.

Non-vegan Option: Serve desired portion on a plate. Cook one egg, sunny side up. Add the egg on top of the veggie mix.