Wakey Wakey Vegan Hash

Ingredients

• 1½ tablespoons olive oil
• 1 large DOLE® Sweet Potato, peeled and chopped 
• 1 green DOLE® Plantain, peeled and chopped
• 1 medium red bell pepper, chopped
• ½ medium yellow onion, chopped
• 1½ cups sliced DOLE® Mushrooms
• 3 garlic cloves, minced
• 2 cups loosely packed DOLE® Baby Spinach
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ½ cup roasted salted pepitas
• Hot sauce and vegan sour cream for serving (optional)

Directions

1. Heat oil in a large nonstick skillet over medium heat; add potato, cover and cook 6 minutes or until almost tender, stirring occasionally. Add plantain; cook, uncovered, 2 minutes or until almost tender, stirring occasionally. Add bell pepper and onion; cook 4 minutes or until tender, stirring occasionally. Add mushrooms; cook 4 minutes or until tender, stirring occasionally. Add garlic, spinach, salt and black pepper; cook 2 minutes or until spinach is wilted and garlic is fragrant, stirring frequently. Makes about 4 cups.
2. Serve hash sprinkled with pepitas, topped with hot sauce and sour cream, if desired. 

Tips & tricks

This recipe would also serve 6 as a side dish.