Hearty Flavorful Vegan Breakfast Hash (Printable Version)
Crispy potatoes and vibrant vegetables seasoned with bold spices for a satisfying plant-based morning meal.
# What You Need:
→ Vegetables
01 - 3 medium russet potatoes, diced (about 1.1 lbs)
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 1 red onion, diced
05 - 5 oz button mushrooms, sliced
06 - 2 cups fresh spinach, roughly chopped
07 - 2 cloves garlic, minced
→ Spices & Seasonings
08 - 1 tsp smoked paprika
09 - 1/2 tsp ground cumin
10 - 1/4 tsp ground turmeric
11 - 1/2 tsp chili flakes
12 - Salt and pepper, to taste
→ Others
13 - 3 tbsp olive oil, divided
14 - Fresh parsley or chives, chopped for garnish
15 - Hot sauce, to serve
# How-To:
01 - Place diced potatoes in a large pot, cover with water, and boil for 4-5 minutes until slightly tender. Drain well and set aside.
02 - Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the partially cooked potatoes and sauté for 8-10 minutes, stirring occasionally, until golden and crispy.
03 - Push the potatoes to one side of the pan. Add remaining 1 tbsp olive oil, then add the bell peppers, red onion, and mushrooms. Cook for 5-6 minutes until vegetables soften.
04 - Stir in the garlic, smoked paprika, cumin, turmeric, and chili flakes. Cook for 1 minute until fragrant.
05 - Add the spinach and sauté for 1-2 minutes until just wilted.
06 - Mix everything together thoroughly. Season with salt and pepper to taste.
07 - Garnish with chopped parsley or chives. Serve hot with hot sauce if desired.
# Expert Tips:
01 -
- The potatoes get perfectly crispy without deep frying
- Smoked paprika gives it that savory depth usually missing from vegan breakfasts
02 -
- Do not skip the pre-boiling step or your potatoes will cook unevenly
- Let the vegetables develop some color before stirring
03 -
- Cut vegetables into uniform sizes for even cooking
- Use the largest skillet you have so ingredients are not crowded