Potato Scramble

This is a dish that I came up with a couple of months ago and have found that I really like it for its taste and versatility. It's great for either breakfast or dinner, and you just need some basic ingredients - whatever of that type you have on hand, and go for it. It's easy on the pantry and wallet, as well. Nutritional, fast and scrumptious. Good stuff!

Potato Scramble

Ingredients:

3 russet potatoes, baked or boiled the night/day before
1 Tbs. canola oil
1 - 15 oz. can of beans, undrained (here we used kidney beans)
1 bunch of greens, chopped coarsely (here we used spinach leaves, which you can leave whole)
1 cup of chopped veggies (here we used carrots and peas)
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder

Directions:

I've found I like the texture of the potatoes in this dish if they are boiled or baked prior to frying them. This avoids a super crispy skin, which can be great in other dishes, and an overabundance of oil. If you boil the taters first, you can either peel them or not. Baking them, you would probably leave the skin on afterwards. In any case, chop them up into large bite-sized pieces. Then, heat the oil in a large skillet over medium heat. Add the potatoes, and cook until they just begin to brown. Add the rest of the ingredients (the liquid from the beans adds just enough moisture to keep the food moving around without sticking), and cook until the greens wilt and the veggies are tender, ten to fifteen minutes. I've used a variety of beans, greens and veggies in this dish, and they've all been delicious. Have fun with the variety and using up what you have on hand. It's filling and yummy. Feeds five hungry vegans.