Description
A hearty and satisfying vegan breakfast hash featuring crispy potatoes and colorful vegetables, perfect for busy mornings.
Ingredients
Scale
- 3 Medium Potatoes, diced
- 1 Yellow Onion, chopped
- 1 Bell Pepper, any color
- 1 Zucchini, chopped
- 8 oz. Mushrooms, sliced
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Cumin Powder
- 1/2 Tsp Smoked Paprika
- Salt and Pepper to Top
- 2–3 Tbsp Cooking Oil (optional)
Instructions
- Add cooking oil and diced potatoes to a large pan over medium heat. Cook for about 10 minutes until they begin to crisp.
- Chop the remaining vegetables into bite-sized pieces while the potatoes are cooking.
- Add the chopped onion, bell pepper, zucchini, and sliced mushrooms to the pan along with the garlic powder, cumin powder, and smoked paprika.
- Stir everything together and continue cooking for an additional 5–10 minutes, or until the vegetables are soft.
- Season with salt and pepper to taste before serving.
Notes
Be careful not to overcrowd the pan while cooking to ensure the potatoes crisp properly. Fresh herbs, like cilantro, make a great topping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg