Hearty Flavorful Vegan Breakfast Hash (Printable Version)

Wholesome potato and vegetable skillet with bold spices for a filling morning meal.

# What You Need:

→ Vegetables

01 - 3 medium russet potatoes, diced (about 1.1 pounds)
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 1 red onion, diced
05 - 5.3 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 (optional)
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 (optional)

# How to Make It:

01 - Place diced potatoes in a large pot, cover with water, and boil for 4-5 minutes until slightly tender. Drain 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. Season with salt and pepper to taste. Garnish with chopped parsley or chives. Serve hot with hot sauce, if desired.

# Expert Tips:

01 -
  • Hearty enough to keep you full for hours without any meat or dairy
  • The crispy potato edges mixed with tender vegetables create perfect texture in every bite
  • Prep everything the night before and it comes together in under 15 minutes
02 -
  • Do not skip the parcooking step or your potatoes will be raw in the middle while burning on the outside
  • Crowding the pan steams the vegetables instead of searing them so use your largest skillet
  • Salt potatoes in stages rather than all at once for better seasoning throughout
03 -
  • Cutting vegetables into similar sized pieces ensures even cooking
  • Let the pan get properly hot before adding ingredients for better browning
  • Leftovers keep well in the fridge for 3 to 4 days and reheat beautifully

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