locavore (n)  lo·​ca·​vore : one who eats foods grown locally whenever possible.

locavore (n.)  lo·​ca·​vore : one who eats foods grown locally whenever possible.

This recipe uses blue & golden oyster mushrooms from Gem State Mushrooms in CDA.

Mushroom Breakfast Hash
Yield: 4 servings

Ingredients:
2 ea large potatoes, diced
2 T oil
8 oz mushrooms, rough chopped
3 ea garlic clove, minced
1 ½ c red cabbage or brussels sprouts, sliced
1 ea yellow, red, or orange bell pepper
1 ea carrot, diced
1 ea green onion, sliced
½ tsp red chili flake
Salt and pepper to taste

Optional Garnish:
Vegan feta
Micro greens
Carrot top pesto 

Instructions:

  • You can cook potato from raw or microwave for 8 minutes cool and cut. I dice my potatoes and carrots and then boil them for 5-8 minutes to soften before frying.
  • Add the oil to a pan over medium/high heat. Once melted add the potatoes and carrots then cook until slightly brown on each side.
  • Then add the mushrooms, bell pepper, onion and the garlic. Cook until water has leeched then evaporated, and the mushrooms start to turn golden – around 4 – 5 minutes. 
  • Stir in the brussel sprouts or cabbage until it  wilted in the heat from the pan. 
  • Season with salt, pepper and the chilli flakes. 
  • Add optional garnishes and enjoy.

For a printable recipe, click here