Serves 4 to 6
I find hearty hash-brown skillets irresistible, and this one goes an extra mile or two by adding sweet potatoes, greens, and plant-based chorizo. If there’s any lingering myth that vegan fare is rabbit food, dishes like this help put it to rest! Like many of the hearty brunch dishes in this chapter, all you need to complete the meal is fresh bread or tortillas and a simple salad or fruit.
2 to 3 medium-large yellow or red-skinned potatoes
1 to 2 medium-large sweet potatoes
2 tablespoons extra virgin olive oil, divided
1 medium onion, finely chopped
1 medium zucchini, cut in 1/2-inch dice
2 cups chopped green cabbage or kale
1 (8- to 10-ounce) package plant-based chorizo
1 teaspoon sweet or smoked paprika, or more to taste
Salt and freshly ground pepper to taste
1/4 cup chopped fresh parsley or cilantro, or more to taste, divided
- Scrub the potatoes and microwave them, starting at 1 minute per potato, until they’re about half down. You should be able to pierce through them, but with a lot of resistance. Microwave the sweet potatoes separately to make sure that neither they nor the other potatoes get overcooked. When the potatoes and sweet potatoes are cool enough to handle, peel them, if desired, and cut them into 1/2-inch dice.
- Heat 1 tablespoon oil in a large skillet. Add the onion and saute over medium heat until translucent. Add the diced potatoes and continue to saute, stirring often, until they and the onion are lightly browned, 10 to 12 minutes.
- Add the zucchini and cabbage or kale and saute for 2 to 3 minutes longer, or just until crisp-tender. Transfer to a plate or bowl and cover.
- Heat the remaining oil in the skillet. Saute the chorizo over medium-high heat for about 8 minutes, or until lightly browned, breaking up larger chunks with a wooden spook or spatula.
- Return the vegetable mixture to the skillet. Stir gently and heat through.
- Season with paprika, salt, and pepper. Stir in most of the parsley and top with the remainder. Serve at once.
by Nava Atlas
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