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Loaded Potato Breakfast Bowl

Loaded Potato Breakfast Bowl


Potato hash:

  • 2 teaspoons coconut oil
  • 1 1/2 pounds russet potatoes, chopped
  • 1 cup diced white onion
  • 1 cup diced tomato
  • 1/2 cup diced red bell pepper
  • Salt and freshly ground black pepper, to taste
  • 1 cup firmly packed arugula

Mushroom gravy:

  • 1 1/2 cups plus 1 tablespoon light coconut milk, divided
  • 1/2 cup diced white onion
  • 2 cloves of garlic, minced
  • 1/2 cup diced baby bella mushrooms
  • 1 tablespoon cornstarch
  • 3 tablespoons nutritional yeast
  • 1 tablespoon liquid aminos
  • Freshly ground black pepper, to taste
  • Vegan cheese shreds, for garnish (optional)


  1. 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.
  2. Add the onions to the potatoes, cover, and saute until the onions become translucent.
  3. Lower the heat to medium and then add the tomatoes and bell pepper to the pan. Leave uncovered and saute 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.)
  4. Make the gravy at the same time as the potatoes if you can. Coat a medium saucepan with 1 tablespoon coconut milk. Bring to a simmer over medium heat.
  5. Add the onion and saute for two minutes and then stir in the garlic. Cook until the onions are almost translucent and then add the mushrooms. Saute until the mushrooms have darkened and reduced in size.
  6. Sprinkle the cornstarch over the onion-mushroom mixture and stir until everything is coated evenly.
  7. 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.
  8. 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.
  9. Divide the potato hash among two to four bowls (don't forget to fold in the arugula first!) and top with cheese shreds, if using, and the gravy. Serve immediately.


  • Credit: Vegan Bowl Attack by Jackie Sobon


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