Potato-Veggie Scramble
Prep time: 
Cook time: 
Total time: 
Serves: 4 (makes about 8 cups)
 
Ingredients
  • 1½ pounds white potatoes, unpeeled, cut into ½-inch cubes (about 4½ cups)
  • 1 medium yellow or white onion, chopped (about 2 cups)
  • 1 medium red bell pepper, seeded and chopped (about 1½ cups)
  • 5 medium white or cremini mushrooms, sliced (about 2 cups)
  • 1½ teaspoons finely chopped garlic (about 2 medium cloves)
  • 1 tablespoon dried Italian herb seasoning
  • 1 teaspoon paprika or smoked paprika
  • 1 can cooked navy or other white beans (15 ounces; about 1½ cups), drained and rinsed
  • 1 cup halved cherry or grape tomatoes
  • 3 cups packed spinach leaves or coarsely chopped Swiss chard
  • ketchup, salsa, or Lemon-tahini Sauce (recipe below); optional
Instructions
  1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
  2. Spread the potatoes out evenly on the baking sheet and bake for 15 minutes. Remove from the oven and flip the potatoes with a spatula (this does not have to be precise). Return to the oven, and bake for 20 to 25 minutes more, or until tender and lightly browned.
  3. About 10 minutes before the potatoes are done, place 1 tablespoon of water into a frying pan over medium-high heat. When the water starts to sputter, add the onion, bell pepper, and mushrooms, and cook while stirring for about 3 minutes. Stir in the garlic, Italian seasoning, and paprika, adding a little water, as needed, to prevent sticking.
  4. Decrease the heat to medium-low and stir in the beans, tomatoes, and greens. Cover and cook for 5 more minutes, or until the greens have wilted, stirring once or twice. Toss in the hot cooked potatoes last, and serve immediately as is or with ketchup, salsa, or Lemon-tahini Sauce.
Notes
This scramble is also delicious served in steamed corn tortillas topped with salsa and/or avocado.

Potatoes: Yams or sweet potatoes may be substituted for all or half of the white potatoes.

Lemon-tahini Sauce: 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. Ingredients: ¼ cup water, ¼ cup tahini (or 3 tablespoons hulled sesame seeds), 3 tablespoons lemon juice, 1 tablespoon lemon zest (optional), ⅛ teaspoon garlic powder, ⅛ teaspoon cumin. Combine in a blender until smooth.
Nutrition Information
Serving size: ¼ recipe, 2 cups Calories: 286 Fat: 1.3g Saturated fat: 0.2g Carbohydrates: 59.2g Sugar: 9.1g Sodium: 54mg Fiber: 15.4g Protein: 12.0g Cholesterol: 0
Recipe by Straight Up Food at https://www.straightupfood.com/blog/2011/04/07/potato-scramble/