Vegan Protein Breakfast Hash with Kale

Soy Free

Gluten Free

GMO Free

Vegan

Ingredients

225g Nadura* Meat-Free Mince
300g Baby Potatoes, halved
150g Red Pepper, diced
120g Brown Onion, diced
60g Kale, stems removed and roughly chopped
10g Garlic Cloves, minced
3g Ground Cumin
3g Smoked Paprika
1g Dried Sage
1g Chilli Flakes (optional)
15g Olive Oil
10g Fresh Parsley, chopped (to serve)
30g Lemon Juice (to serve)
Salt
Black Pepper

Mince

Packed with 23 grams of natural protein per serving, rich in fiber, and low in fat, Nadura* Meat-Free Mince crafted to blend seamlessly into your favorite recipes—without the cholesterol, trans fats, or excess calories.

chicken-free Mince

preparation

Boil the baby potatoes, halved, in salted water for 8–10 minutes until just tender but not falling apart. Drain and set aside.
Heat the olive oil in a large cast-iron or non-stick pan over medium-high heat. Add the drained potatoes cut-side down. Cook undisturbed for 5–6 minutes until golden and crispy. Season with salt and black pepper, then remove from the pan and set aside.
In the same pan, add the diced brown onion and diced red pepper. Cook for 4–5 minutes, stirring occasionally, until softened and lightly caramelised. Add the minced garlic and cook for 1 minute more.
Add the ground cumin, smoked paprika, sage, and chili flakes to the pan. Stir through the vegetables and toast for 30 seconds until fragrant.
Add the Nadura* Meat-Free Mince. Break up with a spatula and cook for 4–5 minutes, stirring occasionally, until heated through and starting to catch on the edges.
Return the crispy potatoes to the pan and fold in the kale. Cook for 2–3 minutes until wilted. Taste and adjust seasoning.
Divide between plates, drizzle with fresh lemon juice, and garnish with fresh parsley before serving.