Vegan Breakfast Skillet

Directions

• Par-boil potatoes in a pot of boiling salted water for about 3 minutes. Once done, remove and let cool.
• Heat add 2 tablespoons of oil in a heavy pan or skillet over medium heat. Add onion and sprinkle with kosher salt and cook for about 3 minutes.
• Add mushrooms and cook for another 5 minutes until onions are soft and mushrooms are tender and browned.
• Add red bell peppers and cook for 1-2 more minutes. Transfer vegetables to a separate bowl.
• Add remaining oil to pan and fry potatoes over medium-high heat until golden and tender. Season with kosher salt and the paprika and garlic powder to taste.
• Bring vegetables back to skillet, along with the spinach. Cook until spinach wilt.
• Squeeze in a little lemon juice and season with kosher salt.
• Garnish with parsley. Serve hot with ketchup or salsa on the side for dipping.
• Enjoy!