Coming at you today with a quick one!
You know that feeling when everything is changing so quickly that you can’t keep track of cold cups of tea or your postal code and finding the time to cook a solitary Sunday morning breakfast feels like absolute bliss? Yeah, I do.
It’s been a whirlwind of change (however cliché that might sound) and just when I think things are settling down everything flips itself over. Somehow we are moving in 4 days, going to visit New York in a week, and the impending storm clouds of November (which everyone tells me is the rainiest month) are getting closer each day, prompting me to wonder if I am prepared for anything at all.
It’s all good though. I like feeling busy, it’s when I am at my happiest. It makes those quiet Sunday morning breakfasts all the more special.
Of course, this dish is really an any-time-of-day type thing. I love it as a savoury breakfast option, more likely brunch, but you could easily call this dinner and be satisfied. It’s one of those recipes that I feel reluctant to post because it feels too simple. Not a recipe type recipe. But I always like new suggestions of what to eat, even if they are just items placed strategically on a plate, so I thought I would still share it.
One of my favourite ways to eat roasted potatoes is with a side of hummus. It compliments the creaminess of the potato, but also adds a bit of salt, garlic, and acid. The greens are a typical stir fry situation with chili garlic, soy sauce, onions, and lots of ginger. It’s a hearty plate that you can cozy up with on a chilly fall weekend morning.
Single Serving Spiced Broccolini & Potato Hash
- 5 mini potatoes, quartered (oil, salt and pepper)
- half a bunch of broccolini
- 1/2 tsp coconut oil
- half an onion, julienned
- 2 cloves garlic, minced
- apprx. 2 inches ginger, peeled and minced
- 1/2 tbsp soy sauce (I use Bragg)
- 1 tsp chili garlic paste
- 1/2 tsp apple cider vinegar
- a few tbsp of hummus to serve (I love this one)
Preheat oven to 400. Place the quartered potatoes in a medium sauce pan and cover with plenty of cold water. Add 1/2 tsp salt and bring to a boil. Boil for 4 minutes and then drain. Toss the potatoes with 1 tbsp olive oil, 1/4 tsp salt, 1/4 tsp red pepper flakes, and pepper. Lay out on a baking tray and bake in the oven for 20-25 minutes, until golden brown and crispy.
Slice the broccolini from stem to top into small pieces (kind of like the way you would roughly chop herbs). Heat the coconut oil in a large pan or skillet over medium heat. Once hot, add the onions and stir until fragrant, about 3 minutes. Add the ginger and garlic and sauté for another minute. Add the chopped broccolini, soy sauce, chili garlic paste, and apple cider vinegar and stir for another 3-5 minutes, until the broccolini is cooked.
To serve place the potatoes, broccolini stir fry, and hummus on the plate. Sprinkle with red pepper flakes and enjoy hot!