Okra and Kohlrabi Vegan Breakfast Hash Recipe

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

Kohlrabi: A bulbous vegetable with a sweet and peppery flavor, similar to a broccoli stem.

Potatoes: Adds heartiness and a comforting texture to the hash.

Onion: Provides a savory base and enhances the overall flavor.

Garlic: Adds a pungent and aromatic flavor to the dish.

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

Smoked paprika: Adds a smoky and slightly spicy flavor to the hash.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a mild heat and depth of flavor.

When cooking okra, make sure to slice it evenly to ensure uniform cooking. To avoid the slimy texture that okra can sometimes have, you can soak the slices in vinegar for about 30 minutes before cooking and then rinse them thoroughly. This will help to reduce the mucilage and give you a better texture in your vegan breakfast hash.

• okra - Substitute with zucchini: Zucchini has a similar texture when cooked and can absorb flavors well, making it a good alternative.

• kohlrabi - Substitute with turnip: Turnips have a similar crunch and slightly peppery flavor, which can mimic the taste and texture of kohlrabi.

• potatoes - Substitute with sweet potatoes: Sweet potatoes add a different but complementary sweetness and are equally starchy, making them a suitable replacement.

• onion - Substitute with leeks: Leeks offer a milder, slightly sweeter flavor compared to onions, but they can still provide the necessary aromatic base.

• garlic - Substitute with shallots: Shallots have a milder, more delicate flavor but can still provide the necessary aromatic depth.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• smoked paprika - Substitute with regular paprika and a dash of liquid smoke: This combination can mimic the smoky flavor of smoked paprika.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with an umami boost.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it a good alternative.

• Allow the okra and kohlrabi vegan breakfast hash to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled hash to an airtight container. For best results, use a container that fits the amount of hash you have to minimize air exposure.
• If you plan to consume the hash within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.
• For longer storage, consider freezing the hash. Portion the hash into individual servings for easy reheating. Use freezer-safe containers or resealable plastic bags, removing as much air as possible to prevent freezer burn.
• Label the containers or bags with the date to keep track of freshness.
• When ready to reheat, if refrigerated, simply microwave the hash for 2-3 minutes, stirring halfway through to ensure even heating. Alternatively, you can reheat it in a skillet over medium heat until warmed through.
• If frozen, thaw the hash in the refrigerator overnight before reheating. For a quicker option, use the defrost setting on your microwave.
• To maintain the best texture, avoid reheating the hash multiple times. Reheat only the portion you plan to eat.
• For added freshness, consider adding a splash of olive oil or a sprinkle of smoked paprika when reheating to revive the flavors.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or vegetable broth to the skillet.
  3. Once the oil is hot, add the leftover okra and kohlrabi hash.
  4. Stir occasionally to ensure even heating, cooking for about 5-7 minutes until the hash is heated through.
  5. Serve hot and enjoy the revived flavors.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover okra and kohlrabi hash evenly on a baking sheet.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through to ensure even heating.
  5. Remove from the oven and serve hot.

• Microwave Method:

  1. Place the leftover okra and kohlrabi hash in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Microwave on high for 2-3 minutes, stirring halfway through.
  4. Check if the hash is heated through; if not, continue microwaving in 30-second intervals.
  5. Serve immediately.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover okra and kohlrabi hash in the air fryer basket in a single layer.
  3. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Once heated through, remove from the air fryer and serve hot.

• Steaming Method:

  1. Place the leftover okra and kohlrabi hash in a heatproof dish that fits inside a steamer basket.
  2. Fill a pot with a few inches of water and bring it to a simmer.
  3. Place the steamer basket over the simmering water, cover, and steam for about 5-7 minutes.
  4. Check if the hash is heated through; if not, steam for a few more minutes.
  5. Serve hot and enjoy the tender, reheated hash.

• Large skillet: A wide, flat-bottomed pan used for cooking the vegetables evenly.

• Wooden spoon: Ideal for stirring the vegetables without scratching the skillet.

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

• Cutting board: Provides a safe and clean surface for chopping and dicing the ingredients.

• Measuring cups: Used to measure the precise amounts of okra, kohlrabi, and potatoes.

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

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Spatula: Useful for flipping and stirring the vegetables to ensure even cooking.

• Serving dish: A dish to transfer the cooked hash for serving.

Prep ingredients ahead: Chop the okra, kohlrabi, and potatoes the night before to save time in the morning.

Use a food processor: Mince the garlic and chop the onion quickly with a food processor.

Parboil potatoes: Parboil the potatoes for a few minutes to reduce cooking time in the skillet.

One-pan method: Use a large skillet to cook everything together, minimizing cleanup time.

Batch cooking: Make a larger batch and store portions in the fridge for quick reheating.