Two of my side dishes combined into one filling and satisfying breakfast, lunch, dinner, brunch or brinner! Visit each recipe post (by clicking their titles) for helpful tips and tricks!
Servings: 4-6
Suggested Tools: large skillet, strainer, knife, rubber or bamboo stirring spatula, heavy duty foil, 13x18 inch (or larger) baking pan/cookie sheet, large bowl, icing spatula (to help spread the oil on the foil), knife
Ingredients:
1 red pepper, sliced
1 green pepper, sliced
1 zucchini, sliced and diced into 1/2 to 1 inch pieces (see the photos in this post of the pre-cooked veggies for a cutting reference)
1 small to medium onion, sliced
1 small can water chestnuts (I used a can that was 8 oz but 4.9 oz drained) You could use mushrooms in lieu of the water chestnuts if your prefer.
2 teaspoons thyme
2 teaspoons high heat oil, divided (I used Kirkland Signature Extra Virgin Olive Oil from Costco)
1 teaspoon vegan butter, optional (I used Earth Balance Organic Whipped Buttery Spread
salt and pepper, to taste
3 Ingredient Brake For It Breakfast Potatoes:
5 medium sized gold (or yellow) potatoes, cubed
2 teaspoons Old Bay Seasoning
2 teaspoons high heat oil, divided (I used Kirkland Signature Extra Virgin Olive Oil from Costco)
Optional Ingredients: Salsa, Sliced Avocado
How-To:
Stir Fry:
Slice and dice all the vegetables (peppers, zucchini and onion). Drain and rinse the water chestnuts (or mushrooms if using them). Set aside.
Heat the oil in a large skillet on medium heat
Stir fry the onions in the heated oil for approximately 3 minutes, or until they slightly soften. Stir frequently.
Add the peppers, zucchini, chestnuts, and thyme.
Stir fry (stirring frequently) for approximately 10 minutes, or until all the vegetables soften.
Remove from heat. Add in the optional 1 teaspoon of vegan butter (for extra flavor) if desired. Stir to coat.
Sprinkle with a touch of salt and pepper (to your taste liking).
Potatoes:
Cover the baking sheet with the foil. Spread 1 teaspoon of the olive oil onto the entire surface of the foil. Place it in the oven. Turn the oven to 425 degrees (F) and allow it to pre-heat for at least 15 minutes. (Pre-heating your oiled foil covered baking sheet will help the potatoes get crispy and NOT STICK to the foil).
While your baking sheet and oven pre-heats, rinse and dry the potatoes
Cut the potatoes into small (1/2 inch-1 inch) cubes
Place the potatoes in a strainer and rinse well with hot water. This removes some of the starch from the potatoes AND enables them to crisp during baking.
Place the rinsed potatoes into a large bowl. Add the Old Bay Seasoning and the other 1 teaspoon oil. Toss or gently mix with a spoon to coat.
Remove the pre-heated, foil covered baking sheet from the oven. Carefully pour the potato mixture onto the baking sheet.
Bake the potato mixture for approximately 25 -30 minutes OR until they are soft and a bit crispy (I always taste test them to make sure they are done).
Sprinkle with a little more Old Bay Seasoning if desired.
Serve both together on a plate or bowl and top with salsa and avocado if desired.
Tips and Tricks:
You could also add a protein (such as chickpeas or tempeh) or an egg (if you don’t mind it not being vegan) to this dish.
Did you make this recipe? Leave me a comment below! I love to hear how people made my recipes their own!
Or, post it to social media and tag it #carolynsdailydishes or @carolynsbloomingcreations
Pin me! www.carolynsbloomingcreations.com
Recipe, styling, food preparation and photography by Carolyn J. Braden
Pin me! www.carolynsbloomingcreations.com
Recipe, styling, food preparation and photography by Carolyn J. Braden
Pin me! www.carolynsbloomingcreations.com
Recipe, styling, food preparation and photography by Carolyn J. Braden
Pin me! www.carolynsbloomingcreations.com
Recipe, styling, food preparation and photography by Carolyn J. Braden
Pin me! www.carolynsbloomingcreations.com
Recipe, styling, food preparation and photography by Carolyn J. Braden