Loaded Potatoes

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Loaded Potatoes

Author: Riley Shaia

Ingredients

Potato Hash

• 1 1/2 pounds Russet potatoes, rinsed and chopped into 1/2 inch squares
• 1 cup white onion, diced
• 1 cup tomatoes, diced
• 1/2 cup red bell pepper, diced
• Salt and pepper to taste
• 1 cup baby arugula, firmly packed

Mushroom Gravy

• 1 can light coconut milk
• 2 cloves garlic, minced
• 1/2 cup baby bella mushrooms, finely diced
• 1 tbsp. cornstarch
• 3 tbsp. nutritional yeast
• 1 tbsp. liquid aminos or coconut aminos

Instructions

1. Heat saute pan to medium high heat until it is hot enough to make water sizzle. Put potatoes in and cover with lid. Cook for 15 minutes stirring occasionally.
2. Add onions to the potatoes, cover and saute until the onions become clear.
3. Adjust the temperature to medium then stir in the bell pepper and tomatoes. Leave uncovered and saute until the potatoes are crispy and cooked all the way through.
4. Season with salt and pepper. Fold in argula right before serving.
5. While the potatoes are cooking start making the gravy at the same as the hash. In a small-medium saucepan bring 1 tbsp. coconut milk to a simmer over medium.
6. Add mushrooms and garlic and saute until darkened and reduced in size. Sprinkle the cornstarch over the mixture and stir until everything is coated.
7. Add the rest of the coconut milk, coconut aminos, and nutritional yeast. Bring to a boil. Stir occasionally and lower the heat so that the gravy simmers.
8. Stir or whisk every few minutes until your gravy reaches the desired consistency.
9. Combine gravy with potatoes and salt and pepper to taste.

Notes:

Adapted from Jackie of Vegan Yack Attack