Waffled Hash Browns with Spicy White Beans - Forks Over Knives
Carrots and turnips join forces with potatoes in these root veggie hash browns, which are topped with saucy beans and kale. Perfect to serve at your next brunch!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Ingredients
- 2 small onions
- 3 tablespoons no-salt-added tomato paste
- 2 sprigs fresh thyme
- 1 small bay leaf
- 3 cloves garlic, minced
- Pinch cayenne pepper
- 1 cup chopped fresh kale
- 1 15-oz. can cannellini beans, rinsed and drained (1½ cups)
- 1 large russet potato (8 oz.)
- 1 medium carrot, peeled
- 1 small turnip or beet, peeled
- ¼ cup chopped fresh parsley
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