Morel & New Potato Hash

This hash could really be served anytime of the day. I chose to spice it with the same seasonings one would taste when eating breakfast sausage or tempeh bacon so it has more of a breakfast feel to me.
If you've never tried sea beans, the time to get them is right now! Don't expect your grocery store to carry them, instead head to your local farmer's market and ask around for them. They are thin and crunchy and naturally salty which is why you will notice there is no additional salt in this recipe. Between the sea beans and the tamari, this dish is plenty salty.

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Since Morel's are hollow on the inside, they work perfectly for this hash. Cooked alongside the potatoes they soften then crisp up at the end pairing perfectly with tempeh and plenty of woody herbs.

Morel Hash
serves 3
3 tbl extra virgin olive oil
12oz tempeh, medium dice
4 small yellow potatoes, unpeeled, medium dice
1 cup morels, halved lengthwise
2 cups water
3 garlic cloves, minced
1 1/2 tsp dried basil
1 tsp dried oregano
3/4 tsp pepper
1/2 tsp red pepper flakes
2 tbl tamari
1 tbl agave or maple syrup
1/2 tsp liquid smoke
1 cup sea beans, roughly chopped

Saute the tempeh, potatoes and morels in a large skillet for 5-7 minutes until the potato start to get tender. Add the water and garlic and cook until the water has evaporated. Season with basil, pepper, oregano, red pepper flakes, tamari, agave and liquid smoke. Saute 5 minutes more until the potatoes are fully cooked through and most of the sauce from the tamari has been absorbed.
Toss with fresh sea beans and serve.

Winter Greens Hash with Turnips & Basil Chive Aioli

This hash has two entire heads of greens jam packed into one crisp potato cake that serves at least 4 people! Drizzled with a bit of fresh herb sauce, this breakfast is cheap to make, filling offers a new take on the usual breakfast potato dish.

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Collard greens, kale, turnips and yukon gold potatoes cooked until crispy and golden brown and drizzled with basil and chive aioli.


Basil Chive Aioli
1/4 cup fresh basil leaves
3 tbl roughly chopped chives
3 tbl vegan mayonnaise
1 tbl water
1 garlic clove, smashed
salt and pepper

Combine all of the ingredients in a blender and process until smooth. Taste and season. Chill until ready to serve.

Winter Greens Hash
serves 4
2 medium sized yukon gold potatoes, skin on, medium dice
2 tbl extra virgin olive oil
1 red onion, thinly sliced
1 turnip, peeled, small dice
1 green bell pepper, medium dice
1 serrano chile, seeds and inner membrane removed, roughly chopped
1/4 tsp red pepper flakes
salt and pepper
1 head kale, stems removed, roughly chopped
1 head collard greens, stems removed, roughly chopped

Boil the potatoes until tender. Drain and set aside.
Saute the onions, turnip, bell pepper and serrano until tender and fragrant, 7 minutes. Season with red pepper flakes, salt and pepper. Add the kale. Once wilted, add the collards and season again with salt and pepper.
Once the greens have cooked down, add the potatoes and mash into a thick potato cake the size of your saute pan.
Cook over medium-high until golden brown on the bottom. Place a large plate on top of the pan and quickly flip the potato cake onto the plate so the crispy side is up. Slide the cake back into the pan to crisp up the bottom. Cook 5-7 minutes more and serve with basil chive aioli.