Vegetarian

Breakfast Potatoes and Veggies

submitted by By Cathe Olson



<p>By Cathe Olson Author of <em>The Vegetarian Mother's Cookbook</em> and <em>Simply Natural Baby Food</em> available at <a href="http://www.simplynaturalbooks.com/" target="_blank">www.simplynaturalbooks.com</a></p>

I love this combination with scrambled eggs or tofu instead of toast. It’s a great way to get an extra serving of vegetables at breakfast. If you want to make this a meal in itself, add some tempeh, tofu, or beans.

1 tablespoon oil
1 small onion, diced
3 medium potatoes, diced into 1/2-inch pieces
1 bell pepper, seeded and diced
5 to 6 mushrooms, chopped
1 cup chopped broccoli or cauliflower
1 tablespoon minced fresh herbs (thyme, tarragon, etc.)
1/4 cup chopped fresh watercress or parsley
Sea salt and black pepper to taste


<p>Heat oil in large skillet over medium heat. Add onion and potatoes. Saut&eacute; about 10 minutes, or until potatoes are golden. Stir in bell pepper, mushrooms, and broccoli or cauliflower. Cover and reduce heat to medium-low. Cook about 15 minutes, or until potatoes are soft. Stir in minced herbs and watercress or parsley. Season with sea salt and pepper to taste.</p> <p>Makes 4 to 6 servings<br /> &nbsp;<br /> Note: When I make this to go with eggs. I cook this dish first and transfer to a covered heatproof dish and keep in warm oven while I use the same skillet to cook the eggs.</p>