Ultimate Plant-Based Potato Breakfast Hash: Flavor-Packed & Filling 🌶️🥔✨
Ingredients:
Potatoes (Russet, Yukon Gold, or red potatoes): 2 lbs (900g), peeled and diced into 1/2-inch (1.25cm) cubes
Bell Peppers (any combination of colors, e.g., 1 red, 1 green): 2 medium, cored, seeded, and diced
Onion: 1 medium, chopped
Garlic: 3 cloves, minced
Olive Oil or Avocado Oil: 2-3 tbsp (30-45ml)
Smoked Paprika: 1 tsp
Dried Oregano: 1 tsp
Cumin Powder: 1/2 tsp
Salt: To taste (start with 1/2 tsp)
Black Pepper: To taste (start with 1/4 tsp)
Optional additions: 1 cup (70g) sliced mushrooms, 1 cup (150g) cooked black beans (rinsed and drained), 2 cups (60g) fresh spinach or kale (added at the end).
Optional Garnish: Fresh parsley or cilantro, chopped; avocado slices; hot sauce.
Directions:
1. Prepare Potatoes: For crispier potatoes, you can parboil them. Place diced potatoes in a pot of cold salted water, bring to a boil, and cook for 5-7 minutes until slightly tender but still firm. Drain well and pat dry. (Alternatively, you can skip parboiling, but cooking time in the skillet will be longer).
2. Heat 1-2 tbsp of oil in a large skillet (cast iron works well) over medium-high heat.
3. Add the diced potatoes in a single layer (you may need to do this in batches to avoid overcrowding). Cook for 10-15 minutes (if parboiled) or 15-20 minutes (if raw), flipping occasionally, until golden brown and crispy on all sides. Remove potatoes from skillet and set aside.
4. Add the remaining 1 tbsp of oil to the skillet if needed. Add chopped onion and diced bell peppers. Cook for 5-7 minutes, stirring occasionally, until softened.
5. Add minced garlic, smoked paprika, dried oregano, and cumin powder. Cook for 1 minute more, stirring constantly, until fragrant.
6. If using mushrooms or other hardy optional additions, add them now and cook for a few more minutes until tender.
7. Return the cooked potatoes to the skillet. If using black beans, add them now. Stir everything together to combine.
8. Season with salt and black pepper to taste. Cook for another 3-5 minutes, stirring occasionally, until everything is heated through.
9. If using spinach or kale, stir it in during the last 1-2 minutes of cooking, until just wilted.
10. Serve hot, garnished with fresh parsley or cilantro, avocado slices, or your favorite hot sauce, if desired.
Recipe Information:
Preparation Time: 15 mins | Cooking Time: 30 mins | Total Time: 45 mins | Calories per Serving: approx. 370 | Number of Servings: 4
#VeganBreakfastHash #PotatoHash #PlantBasedBreakfast #SavoryBreakfast #HealthyBreakfast #VeganRecipes #EasyVeganMeals #WeekendBrunch #GlutenFreeBreakfast #VeggiePacked