4 tablespoons vegetable oil (I use olive oil), divided
5 potatoes, sliced 1/4" wide (with or without skin)
5 tablespoon lemon pepper seasoning
1/4 cup vegan margarine (I use Earth Balance)
1 (20 ounce) can pineapple chunks with 100% pineapple juice or fresh chopped pineapple, divided
1/4 cup lemon juice
2 tablespoons fresh kale, torn into little pieces or chopped
2 tablespoons minced white or yellow onions
3 teaspoons oregano
2 teaspoons basil
1. Heat 2 tablespoons vegetable oil in pan on medium-high setting. Add sliced potatoes in the pan and cook for 5 minutes, or until brown. Flip over the potatoes and cook until brown.
2. Sprinkle in lemon pepper and stir until both sides of potatoes are covered in seasoning. Add vegan margarine, let it melt, and then mix well. Mix in 1 tablespoon vegetable oil. Add 1/2 can pineapple and stir well.
3. After 1-2 minutes, stir in the rest of the pineapple, another 1 tablespoon vegetable oil, lemon juice, kale, onion, oregano and basil. Cover.
4. Cook until the pineapple is warm. Stir, flip the potatoes and cook on both sides about 8 minutes each side until the potatoes are fairly soft like a baked potato. Serve warm.
Source of recipe: I wanted to make a potatoes au gratin, but not have to buy the processed one with dairy, so I made use of the bag of potatoes I had.