Mushroom White Bean Breakfast Hash
- 40 min
- β β¬2.25
- 2 servings
- Easy
button mushrooms, white beans, and baby spinach: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Equipment
- stove
Prepare
Wash potatoes
Wash potatoes, peel or trim any tough ends, and cut into 1 cm dice; Peel and halve onion, then finely dice Wash tomatoes.
Cook
Remove the hard stem core and finely dice
Remove the hard stem core and finely dice. Wipe button mushrooms clean with a damp cloth and cut into 5 mm slices.
Drain white beans in a sieve
Drain white beans in a sieve, rinse and drain thoroughly. Rinse baby spinach and drain well; roughly chop any large leaves.
Cook potatoes
Put potatoes in a pot and just cover with tap water. Bring to the boil, simmer for 10 minutes until easily pierced with a fork, then drain.
Heat rapeseed oil in a pan over medium heat
Heat rapeseed oil in a pan over medium heat. Add onion, button mushrooms and fry for 7 minutes.
Stirring regularly
Stirring regularly, until softened and lightly browned. Add potatoes to the same pan and fry for 6 minutes.
Stirring
Stirring, until cooked through; Lower the heat Add smoked paprika and stir for just 30 seconds until fragrant.
Do not let it darken
Do not let it darken. Add white beans, tomatoes to the same pan and fry for 3 minutes.
Stirring continue
Stirring, until cooked through. Fold in baby spinach and cook for 2 more minutes until the leaves have wilted.
Season with iodised salt
Season with iodised salt, black pepper now and mix thoroughly before serving.
Finish
Divide the finished potatoes
Divide the finished potatoes, button mushrooms, white beans, onion, baby spinach, tomatoes evenly between the servings and serve immediately.
