Breakfast Potato Hash | Edible Perspective

This post is sponsored by Safeway + Albertsons.

There has been a lot going on over here lately, and with this whole being pregnant thing, I'm a tad bit slower than I used to be. Thankfully, I'm shooting Gena's cookbook right now, which is keeping my fridge well stocked with healthy + super tasty vegan eats. But on the weekends when my fridge is running low on leftovers, I'm always looking for quick + easy recipes that will keep this hangry lady full for at least a few hours.

The recipe I'm sharing today definitely fits the bill on being simple to make, comforting, and full of flavor and texture. It's also a great pantry meal. I have pretty much all of these ingredients on hand at all times. It works for any meal of the day and can be eaten as a main dish or side. It's my ideal weekend breakfast with a side of toast and/or maybe a few scrambled eggs (sunny side up after this baby pops out).

This recipe idea all came to be after a recent trip to Chicago for a blog event with Safeway + Albertsons grocery stores, to learn more about their O Organics® line of products. We had an action-packed day learning about their mission to make organics attainable for all. It started with breakfast (overnight oats!) that was very well photographed by all 30+ bloggers, as you'll see below. It's always so much fun to get together with other bloggers who enjoy taking photos of their meals and setting up photos on chairs or elsewhere to "get the shot."

After breakfast, we watched a fabulous cooking demo by Annessa Chumbley, RD. She showed us a few simple, healthy recipes (oatmeal pancakes!) and chatted about her favorite wellness tips. Next up, we were in the kitchen working in small groups with tons of O Organics products at our fingertips. We had about 45 minutes to create anything we wanted with what was available. I worked with Jeanine + Jane and we racked our brains on what to make in a short amount of time. We didn't use our phones to look up recipes for inspiration, but decided to just use our brains. A rarity! We quickly came up with an idea for a simple potato hash. It was a fun experience to have a gigantic commercial kitchen with lots of equipment and tons of ingredients right at our fingertips. We gathered as a group to feast on our recipes and continue on with the day that ended with a 15 minute restorative yoga session. Before I knew it we were saying goodbyes and I was back on my way to the airport.

As soon as I got back from the trip, I felt a much needed burst of creativity in the kitchen. I started working on a few new recipes (seems like it's been ages), including a recreation of the hash recipe from the trip. I incorporated rosemary, one of my very favorite herbs, for a deeply savory flavored dish. The potatoes make this recipe really stick to your bones and the chickpeas help do the same with their kick of protein. Luckily, throughout my pregnancy, I haven't had any food aversions and have been able to keep up a pretty healthy diet. But I'm still always looking for ways to add in more vegetables and spinach seemed like an easy and obvious choice here.

Feel free to switch up the fresh herbs for what you have on hand. Thyme and oregano would work beautifully, and I bet sage would be tasty in this as well. It's a one-pan meal that comes together quickly and will keep in your fridge for a good 4-5 days. If you can reheat on a sheet pan in the oven, it makes the leftovers even better.

Overnight Oat Instagramming | Edible Perspective

cooking demo with Safeway | Edible Perspective

Print Recipe!

Breakfast Potato Hash

gluten-free, vegan // yields 4-6 servings

2-3 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
3/4 pound potatoes (yukon, purple, red, and/or fingerling), chopped into 1/2-inch cubes
3/4 pound sweet potatoes/yams, chopped into 1/2-inch cubes
1, 15oz can O Organics chickpeas
3 medium garlic cloves, minced
2-3 teaspoons finely chopped O Organics fresh rosemary
5oz baby spinach
salt and pepper, to taste

Heat a 12-14 inch skillet over medium heat with 1 tablespoon oil. Once hot, add the onion and cook for 6-8 minutes until softened and translucent. Stir frequently.

Add another tablespoon of oil to the pan. Add the potatoes, then toss well to coat. Season with salt and pepper. Cover the pan with foil (crimp the foil over the pan edges, but doesn't need to be a tight fit) and cook for about 15 minutes. Stir every 5 minutes and cover with foil after each stir. (Potatoes should be almost fully tender.) Remove the foil and stir in the chickpeas. Add more oil if needed. Let cook for another 5 minutes or until potatoes are fully tender.

Make a well in the center of the potatoes, add 1-2 teaspoons of oil, and add the garlic. Stir the garlic for about 1 minute until starting to brown. Add the rosemary and stir both into the potatoes. Let cook another 2-3 minutes. Taste and adjust salt + pepper to your liking.

Remove from heat and stir in the baby spinach. Serve once the spinach has wilted a bit. Top as desired (red pepper flakes, ketchup, etc.).

Hope you enjoy this one all fall + winter long!

Ashley

Today's post is sponsored by Safeway + Albertsons, and I received compensation + product for writing this piece and for the event trip in Chicago. Opinions are always my own. If I didn't love it, you wouldn't hear about it. Thanks for your continued support! If you live outside Colorado, O Organics products can be found at these different stores across the country. I had the opportunity to work with a vast selection of O Organics products, but please check your local Albertsons family store to see what's available in your area.

Mediterranean Scalloped Sweet Potatoes

gluten-free // yields 3-4 main dish servings or 6 side dish servings

1 1/2 tablespoons extra virgin olive oil

1/2 cup finely diced yellow onion

1 tablespoon minced garlic

1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)

1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)

2 tablespoons gluten-free oat flour

1 2/3 cups whole milk

1/2 cup chopped sun-dried tomatoes (not oil packed)

1/2 teaspoon salt + pepper

1 1/2 lbs small/medium sweet potatoes

1 cup finely crumbled feta cheese (sheep or goat feta)

1/4 cup chopped kalamata olives

Heat oil in a medium-sized pot over medium heat. Add the onion and cook, stirring frequently, for about 10-12 minutes. Onions should be lightly browned. Add in garlic, thyme, and oregano and stir for 30 seconds. Stir in the oat flour for 30 seconds (mixture will become pasty).

Slowly pour in the milk and whisk well to combine. Increase heat to medium-high and bring to a soft boil, stirring or whisking frequently. Once boiling, reduce heat to simmer for 2-4 minutes until mixture starts to thicken (a bit thinner than alfredo sauce). Remove from the heat and stir in the sun-dried tomatoes. Stir in the salt + pepper. Let cool for 10-12 minutes. It will continue to thicken as it cools.

Preheat oven to 400° F.

While the sauce sits, wash potatoes and cut ends. Slice into even, 1/8-inch slices. Use a mandolin if desired (I find mine hard to use with sweet potatoes.)

Grease a 10-inch oven-safe pan and layer half of the potatoes, overlapping each by about 1/3. (You will most likely have about 1 1/2 layers built up with half of the potatoes.) Pour half of the sauce mixture on and spread to coat. Try to work it in a bit so some goes to the bottom. Sprinkle a scant 1/2 cup of the feta cheese over top. Repeat with remaining potatoes, sauce, and cheese.

Cover tightly with foil and bake for 25-30 minutes. Potatoes should be somewhat tender. Remove foil and bake for 15-20 minutes until potatoes are fully tender and cheese is lightly browned. Let sit for 5-7 minutes before serving. Top with olives and a sprinkling of fresh chopped oregano if desired. Salt to taste after serving.