Weekends are for brunches. And brunches should be hearty. And Potatoes make everything hearty. But, yet again, this is another opportunity to get your dose of leafy green vegetables and not have to worry about for the rest of the day or the weekend.

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A hash is one of the best ways to incorporate all sorts of vegetables and proteins into a breakfast or a brunch. There is nothing fancy about this recipe other than the fact that I have added a leafy green vegetable, Swiss Chard. It is colorful and pleasing to the eye. And if you are wondering how this is different from an Aloo Palak or an Aloo Methi, it is not that different. This is just a modern take on it. Read on for the recipe and the many different ways it can be eaten.

Prep time		10 minutes
Cook time		12 minutes
Serves		2-3

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Ingredients

Vegetables

• Potatoes – 2, medium sized, diced (Regular Yukon Gold Potatoes)
• Red Bell Pepper – 1, julienned
• Swiss Chard – 1 bunch, roughly chopped
• Onion – 1 small, diced

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Spices and Herbs

• Cumin Seeds – 1 tsp
• Garlic – 2 cloves, crushed (Or 1 tbsp powder)
• Roasted Cumin Powder – 1.5 tsp
• Salt – As per taste
• Turmeric Powder – 1 tsp
• Sumac – 1 tsp

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Oils

• Cooking Oil – 2 tbsp

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Food safety tips

– Make sure to wash the leaves for 30 seconds under cold running water while gently rubbing the leaves to release any trapped dirt

– Separate leafy greens from raw meat or poultry products and use separate cutting boards for each to prevent bacterial cross contamination

– Discard leafy greens within 2 hours of chopping or cooking. Always buy leafy greens that are kept at a chilled temperature to prevent bacterial growth

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Ingredient notes

• Red skin potatoes or purple potatoes will also work well with this recipe
• Any other type of leafy green such as kale or spinach can also be used

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Method

1. In a pan, add oil. Once it heats up, add cumin seeds
2. When the cumin seeds splutter, add onions and garlic and cook until the onions are translucent
3. Add the potatoes and turmeric powder. Mix, cover the lid for 3-5 minutes and cook on medium flame until the potatoes are half cooked
4. Then add the red pepper, salt and roasted cumin powder. Mix again, cover the lid for 3-5 minutes and cook again until the potatoes are cooked through, but not mushy
5. Add the swiss chard, mix and cover the lid for 1-2 minutes until the leaves have wilted (The idea is to steam the greens to preserve nutrient content, not to cook them completely)
6. Turn off the flame, sprinkle sumac powder and mix well
7. Add a spoonful of the hash on a toasted bread and enjoy

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Serving Suggestions

• Prepare a breakfast hash bowl with the prepared hash and eggs in any style you like
• On a whole grain wrap, add scrambled eggs, the prepared hash and sriracha sauce. Wrap it up to make a breakfast burrito for your breakfast on the go
• Add a vegan protein element such as black beans, chickpeas or tofu

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