Breakfast Hash (with creamy cashew dressing)

Serves 4

Method

3 Medium Potatoes (chopped and boiled to partial softness)

1 Yellow Onion

1 Red Pepper

1 Courgette

8 White Mushrooms

8 Kale Leaves

1 Garlic clove (crushed)

1/2 Tsp Cumin Powder

1/2 Tsp Smoked Paprika

Salt and Pepper

*if using cashew cheese sauce then will need:

75g cashews soaked overnight or for 15 minutes in boiling water

2 cloves garlic
2 tbsp nutritional yeast
1 tsp dijon/wholegrain mustard

INSTRUCTIONS

1. In a large pan over medium heat, add oil/water and heat and diced potatoes. Stir potatoes and oil/water together and cook, covered, for about 10 minutes or until they begin to crisp and are softer when poked with a fork.

2. Chop the onion, pepper, courgette and mushrooms into bite-sized pieces, shred kale leaves from stalks and add to the pan along with the spices. Give it a good stir and continue cooking for 5-10 minutes, or until veggies are soft.

3. Serve and enjoy

I like to add a cashew cream sauce to mine and the recipe is so easy:

Blend the cashews, mustard, garlic and nutritional yeast with water, add more liquid and seasoning until it is the desired consistency. Then drizzle over the breakfast hash when ready to serve/eat