A quick, delicious, low in fat at-home brunch; a great way to start your day with lots of affordable vegetables.
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Quick Skillet Home Fries & Mushroom Brunch Bowls
PREHEAT oven 400F | 200C
WIPE Mushrooms wipe clean. WASH remaining veg. SMALL DICE potatoes + mushrooms evenly. Fine chop garlic.
HEAT an ovenproof skillet ADD oil + mushrooms + potatoes – pan sear 5 minutes, turning every minute until lightly golden.
ADD garlic + paprika + salt + pepper. PUT the skillet in the oven to finish off cooking. 10 – 15 mins until tender and golden.
REMOVE the pan carefully from the oven. STIR in greens, and the heat will wilt them.
SERVE plate skillet home fries and greens and top with an egg + a sprinkle of paprika if you like. This is a low-fat recipe; you can drizzle with olive oil or, better still, your favourite hot sauce or mustard that is oil-free.
HOW TO POACH 2 EGGS
BRING a small pan of water to a simmer. ADD either 1 tsp vinegar or ½ tsp salt.
CRACK an egg into a small ramekin, then gently roll into the water – 1 at a time.
COOK eggs 3 – 5 mins depending on how runny your like egg yolks, remove with a slotted spoon.
PLACE spoon on a towel to absorb water, then plate egg.
SWAP MUSHROOMS USE – whatever you like; maitake, shitake, oyster, crimini, chestnut, portabello, button mushrooms.
PARSLEY is a mineral-rich superfood. Cooking the parsley softens the flavour and retains nutrients as minerals are heat tolerant, unlike vitamins which diminish during cooking.
GREENS – use swiss chard, spinach, kale, dandelion, chenopodium – good king henry, Asian greens, bok choy.
SWAP POTATO for purple skin yams, butternut squash or zucchini – cooking times vary.
ADD CHERRY TOMATOES + HERBS like scallion, chives, garlic chives, basil, dill, thyme, rosemary.