Crispy Potato Skillet
with Snap Pea Slaw & Sour Cream
Beluga lentils, a type of small, black lentil with a nutty flavor, retain a distinct and firm consistency once cooked. We love how they compliment the crispy, refreshing snap peas and creamy, rich sour cream in this hearty potato skillet.
INGREDIENTS
- 10 oz Yukon Gold potatoes
- 4 oz sugar snap peas, thinly sliced
- 2 scallions, thinly sliced and trimmed
- 1 lemon, juiced
- 1 red bell pepper, trimmed, deseeded and thinly sliced
- 2 garlic cloves, peeled and minced
- 2 tbsp vegan butter
- 1 tsp smoked paprika
- 6 oz beluga lentils
- 1/4 cup Treeline® Dairy-Free Sour Cream
- 1 jalapeño, trimmed, deseeded and thinly sliced
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Cover potatoes with 1 inch water in large pot and bring to a boil. Cook until potatoes are fork-tender, 10 to 12 minutes. Drain and let cool.
Combine snap peas, scallion, lemon juice, 1 tbsp olive oil, and a pinch of salt in medium bowl and toss snap pea slaw. (4-serving meal: use 2 tbsp olive oil)
Place cooled potatoes on clean work surface and use palm of hand to gently press each potato until sides blister open. Heat 1 tbsp vegetable oil in large nonstick skillet over medium heat. Add smashed potatoes and cook until golden brown and crispy, 3 to 5 minutes per side. Add bell pepper, garlic, butter, and paprika and cook until bell pepper begins to soften, 2 to 3 minutes. Season to taste with salt and pepper. (4-serving meal: use 2 tbsp vegetable oil)
Make small tear at top of lentil bag and microwave for 60 seconds. Scatter cooked lentils over crispy potato skillet. Top with snap pea slaw, sour cream, and as much jalapeño as you’d like and serve family-style. Dig in! (TIP: If you don’t have a microwave, combine precooked lentils and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
SIMILAR RECIPES
Tomato Zucchini Fritters with Butter Bean Succotash & Aioli
Farmers' Market Bowls with Roasted Bok Choy & Turmeric Tahini Dressing
Buffalo Cauliflower Bowls with Lemon-Dill Quinoa & Tzatziki
Red Lentil Soup with Chile-Mint Sizzle & Crispy Brussels Sprouts
Ranchero Bowls with Cumin Roasted Vegetables & Serrano Yogurt
