Loaded Potato Breakfast Bowl with Mushroom Gravy

This crispy potato hash is covered in Heavenly mushroom gravy, and it is the perfect breakfast food to serve your dad. I know firsthand that this bowl is a crowd-pleaser! Reprinted from Vegan Bowl Attack!: More than 100 One-Dish Meals Packed with Plant-Based Power By Jackie Sobon, published by Fair Winds Press.

Course Breakfast, Main Dish

Cuisine American, Gluten-Free, Vegan

Keyword breakfast bowl, breakfast potatoes, vegan breakfast, vegan brunch recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings small servings

Calories 228kcal

Author Anjali Lalani

Ingredients

For the potato hash:

2 teaspoons coconut oil
1½ pounds russet potatoes, chopped 680 g
1 cup diced white onion 160 g
1 cup diced tomato 180 g
½ cup diced red bell pepper 75 g
Salt and freshly ground black pepper to taste
1 cup firmly packed arugula 20 g

For the mushroom gravy:

1½ cups + 1 tbsp light coconut milk 355 ml (divided)
½ cup diced white onion 80 g
2 cloves garlic , minced
½ cup diced baby bella mushrooms 35 g
1 tablespoon cornstarch 8 g
3 tablespoons nutritional yeast 12 g
1 tablespoon liquid aminos 15 ml
freshly ground black pepper , to taste
vegan cheese shreds , for topping (optional)

Instructions

To make the potato hash:

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. (Start your gravy now, if you can.)
Add the onions to the potatoes, cover, and sauté until the onions become translucent. Lower the heat to medium and then add the tomatoes and bell pepper to the pan. Leave uncovered and sauté 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.

To make the mushroom gravy:

Make the gravy at the same time as the potatoes if you can; I wouldn’t recommend doing it afterward, as the potatoes may get mushy when reheated.
Coat a medium saucepan with 1 tablespoon of the coconut milk. Bring to a simmer over medium heat.
Next, add the onion and sauté for 2 minutes and then stir in the garlic.
Cook until the onions are almost translucent and then add the mushrooms. Sauté until the mushrooms have darkened and reduced in size.
Sprinkle the cornstarch over the onion-mushroom mixture and stir until everything is coated evenly.
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.
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.
Divide the potato hash among 4 bowls (don’t forget to fold in the arugula first!) and top with cheese shreds, if using, and the gravy. Serve immediately.

Notes

Store any leftover mushroom gravy in an air-tight container and enjoy over toast.

Nutrition