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Twice-Baked Potato Scramble

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This is one my mom’s go-to Saturday morning breakfasts in our family. No matter how many people are staying over, she can whip up a batch of these in any quantity, faster than it takes for the rest of us to wake up and pour our morning coffee. These are great as a stand-alone breakfast, or pair perfectly with a tofu scramble and orange juice. This recipe works best if you already happen to have some leftover baked potatoes on-hand (hence the twice-cooked part), but just takes a little longer otherwise.




Twice Baked Potato Scramble
Serves 4
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 2 baked russet potatoes, cut in half length-wise and then cut into half moon slices
  2. 1 tablespoon coconut oil
  3. 1 small red onion, sliced into thin strips
  4. 1 tablespoon paprika
  5. 1 cup small mushrooms, such as button or baby bellas, sliced
  6. 1/2 bell pepper, chopped
  7. 1 cup broccoli, chopped
  8. 1/2 cup spinach, chopped
  9. 1 teaspoon black pepper or more
  10. Salt to taste
  11. A sprinkling of vegan cheese, optional
Instructions
  1. Heat 2 teaspoons of the coconut oil in a large pan over medium heat.
  2. Add half of the onion and cook over medium heat until well browned.
  3. Add the potato, 2 teaspoons of the paprika, and salt and pepper to the pan. Stir well to combine, and then let the potato cook, stirring occasionally to scrape the darker bits off the bottom of the pan. Let the potatoes cook until they are well browned. This will probably take about 15 minutes.
  4. While the potatoes are cooking, heat the remaining oil over another medium pan and add the remaining onion. Cook until translucent. Add the mushroom, and salt and pepper to taste, and sauteé until browned, about 5 minutes.
  5. Add the peppers, and cook until slightly softened about 3 minutes. Add the broccoli, and cook until it has turned a bright green and has softened slightly, also about 3 minutes. Add the spinach and cook until just wilted.
  6. Once the potatoes are well browned, add the vegetable mixture to the potatoes and mix well. Sprinkle with daiya cheese if using, and mix through over medium heat until the cheese has melted.
  7. Serve hot.
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