Description
A hearty and nutritious vegan breakfast hash combining tender potatoes, mixed vegetables, and protein-rich beans, seasoned with a medley of spices. This versatile recipe can be prepared using a skillet or baked in the oven for a delicious, wholesome morning meal.
Ingredients
Scale
Potatoes
- 3 large russet potatoes, peeled and cubed
- 2 teaspoons oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegetables & Beans
- 1 can beans, drained and rinsed
- 2 cups baby spinach, loosely packed
- 1 medium zucchini, chopped
- 1 medium squash, chopped
- 1 red bell pepper, chopped
- ½ cup mushrooms, sliced
Spices
- 1½ teaspoon garlic powder
- 1½ teaspoon onion powder
- ½ teaspoon paprika
- Pinch of chili flakes
Instructions
- Prepare the potatoes: Add the cubed potatoes and oil to a large skillet over medium heat, then toss them with salt and black pepper to season evenly.
- Sauté the potatoes: Cook the potatoes in the skillet, tossing every 5 minutes, until they are tender and browned, about 25 minutes in total.
- Cook the vegetables: Add the chopped zucchini, squash, red bell pepper, mushrooms, garlic powder, onion powder, paprika, and chili flakes to the skillet. Sauté the mixture until the vegetables are tender, approximately 10 minutes.
- Add beans and spinach: Stir in the drained beans and baby spinach, cooking for an additional 3-4 minutes until the spinach wilts and everything is heated through.
- Alternate baked method – Preheat oven: Set the oven temperature to 425°F (220°C).
- Bake the potatoes: Toss potatoes with oil, salt, and pepper then spread in a single layer on a parchment-lined or non-stick baking sheet. Bake for 25 minutes.
- Bake the vegetables and beans: In a separate baking dish or cast iron pan, mix the remaining chopped vegetables, beans, and spices. Place in the oven alongside the potatoes and bake both for 15 minutes, tossing the potatoes halfway through baking.
- Combine and serve: Mix the baked potatoes with the vegetables and beans, adjust seasoning with additional salt and pepper if desired, then serve hot.
Notes
- You can substitute any seasonal vegetables you prefer or have on hand.
- Use olive oil or avocado oil for a healthier fat option.
- For extra flavor, add fresh herbs like parsley or cilantro before serving.
- If using canned beans, rinse well to reduce sodium content.
- This dish can be made ahead and reheated for quick weekday breakfasts.
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: vegan breakfast, breakfast hash, potato hash, healthy breakfast, vegan beans recipe, vegetable skillet, plant-based breakfast
