Okra and Kohlrabi Vegan Breakfast Hash Recipe

Olive oil: Used for sautéing the vegetables, adding a rich flavor and healthy fats.

Kohlrabi: A bulbous vegetable with a mild, slightly sweet flavor, providing a crunchy texture.

Okra: A green pod vegetable that adds a unique texture and flavor to the dish.

Onion: Adds a sweet and savory depth to the hash.

Garlic: Provides a pungent, aromatic flavor that enhances the overall taste.

Bell pepper: Adds color and a sweet, slightly tangy flavor.

Paprika: A spice that adds a mild, smoky flavor and vibrant color.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a hint of heat and sharpness.

Parsley: A fresh herb used for garnish, adding a pop of color and freshness.

When cooking okra, it's important to keep the heat at a medium level to prevent it from becoming too slimy. Stirring occasionally will help ensure even cooking and maintain a pleasant texture.

• Olive oil - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle, pleasant flavor to the dish.

• Kohlrabi - Substitute with turnip: Turnips have a similar texture and slightly sweet flavor, making them a good alternative to kohlrabi.

• Okra - Substitute with zucchini: Zucchini has a similar texture and can absorb flavors well, making it a good substitute for okra.

• Onion - Substitute with leek: Leeks have a milder flavor but can provide a similar texture and depth to the dish.

• Garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the other ingredients well.

• Bell pepper - Substitute with poblano pepper: Poblano peppers have a similar texture but add a slightly smoky flavor, enhancing the dish.

• Paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor while maintaining the same level of heat.

• Salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• Pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile that can add complexity.

• Fresh parsley - Substitute with cilantro: Cilantro offers a fresh, vibrant flavor that can complement the other ingredients well.

• Allow the okra and kohlrabi vegan breakfast hash to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled hash to an airtight container. For best results, use a container that is just the right size to minimize air exposure.

• Store the container in the refrigerator. The hash will keep well for up to 3-4 days.

• For longer storage, consider freezing the hash. Portion the hash into individual servings using freezer-safe containers or resealable freezer bags. This makes it easy to reheat only what you need.

• Label each container or bag with the date to keep track of freshness.

• When ready to enjoy, thaw the hash in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture of the vegetables.

• Reheat the hash in a skillet over medium heat, adding a splash of olive oil if needed to prevent sticking. Stir occasionally until heated through.

• Alternatively, you can reheat the hash in the microwave. Place the hash in a microwave-safe dish, cover with a microwave-safe lid or plate, and heat on high for 1-2 minutes, stirring halfway through.

• Garnish with fresh parsley after reheating to refresh the flavors and add a touch of brightness.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or vegetable broth to prevent sticking.
  3. Add the leftover okra and kohlrabi hash to the skillet.
  4. Stir occasionally, cooking for about 5-7 minutes until heated through.
  5. If the hash seems dry, add a splash of water or vegetable broth to moisten.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover hash evenly on a baking sheet.
  3. Cover the baking sheet with aluminum foil to retain moisture.
  4. Bake for about 15-20 minutes, or until the hash is thoroughly heated.
  5. Remove the foil for the last 5 minutes if you prefer a slightly crispy texture.

• Microwave Method:

  1. Place the leftover hash in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on high for 2-3 minutes, stirring halfway through.
  4. Check the temperature and continue microwaving in 30-second intervals if needed until heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover hash in the air fryer basket in an even layer.
  3. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for desired crispiness and heat, adding a couple more minutes if necessary.

• Large skillet: A wide, flat-bottomed pan that provides ample space for cooking the vegetables evenly.

• Spatula: Useful for stirring and flipping the vegetables to ensure they cook evenly without sticking to the skillet.

• Chef's knife: Essential for chopping and dicing the kohlrabi, onion, bell pepper, and mincing the garlic.

• Cutting board: A sturdy surface to safely chop and prepare all the vegetables.

• Measuring spoons: Necessary for accurately measuring the olive oil, paprika, salt, and pepper.

• Mixing bowl: Handy for holding the chopped vegetables before they are added to the skillet.

• Garlic press: Optional, but useful for quickly mincing the garlic cloves.

• Serving spoon: Ideal for serving the finished breakfast hash onto plates.

• Tongs: Helpful for tossing and mixing the vegetables in the skillet to ensure even cooking.

• Paper towels: Useful for patting dry the okra to reduce sliminess before cooking.

Prep ingredients in advance: Chop the kohlrabi, okra, onion, garlic, and bell pepper the night before to save time in the morning.

Use a food processor: Quickly mince the garlic and chop the onion and bell pepper using a food processor.

Cook in batches: If your skillet is small, cook the kohlrabi and okra in batches to ensure even cooking.

Preheat the skillet: Make sure the olive oil is hot before adding the kohlrabi to reduce cooking time.

Use frozen vegetables: Substitute fresh okra with frozen to cut down on prep time.