This colorful scramble makes a hearty breakfast dish. I usually make it for company or during the holidays, as it takes some time to prepare, but the beautiful presentation is worth it. Top with homemade ketchup, salsa, or Lemon-tahini sauce.
2 pounds Yukon Gold potatoes (4 to 5 medium)
1 medium yellow onion, chopped
1 medium red bell pepper, chopped
2 cups sliced mushrooms (4 to 5 medium)
1 teaspoon dried oregano
1 teaspoon dried basil
1-1/2 teaspoons granulated garlic
1 teaspoon paprika
1 can (15 ounces) cooked navy beans (or other white bean), (about 1-1/2 cups)
1 cup chopped tomatoes
4 medium-large collard green leaves, cut into 1/2-inch pieces (about 1-1/2 cups)
Optional: serve with Ketchup, Salsa, or Lemon-tahini Sauce (below)
1. Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Cut potatoes, with skin-on, into 1/2-inch cubes. Spread the cubes out evenly on the baking sheets. Bake for 15 minutes; take out and using a spatula, flip the potatoes (this does not have to be precise). Return to the oven and bake for 15 more minutes, or until tender.
2. Heat 1 tablespoon of water in a large skillet over high heat. When the water starts to sizzle, stir in the bell pepper, onion and mushrooms, and cook, stirring frequently for 3 minutes. Stir in the oregano, basil, garlic, and paprika, adding water as needed.
3. Decrease the heat to medium and stir in the beans, tomatoes, and collard greens. Cover the pan and cook for 5 minutes more, until the collards have wilted, stirring once or twice, and adding water as needed to prevent sticking. Stir in the cooked potatoes. Serve immediately with ketchup or salsa.
Preparation: 35 minutes
Cooking: 30 minutes (potatoes baking), 10 minutes (stove top)
Serves: 4 to 6 (makes 8 cups)
Tortillas: Tastes great in warm corn tortillas with a little sliced avocado.
Potatoes: Yams or sweet potatoes may be substituted for all or half of the potatoes.
Tahini is ground sesame paste. It looks like creamy peanut butter but lighter in color, and can be found near the peanut butter in the grocery store.
¼ cup water
¼ cup tahini (or 3 tablespoons hulled sesame seeds)
3 tablespoons lemon juice
1 tablespoon lemon zest (optional)
1/8 teaspoon garlic powder
1/8 teaspoon cumin
Combine in a blender or Vitamix until smooth.
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