Protein packed & Savory.
A Vegan Hash that is unforgettable.
Simple Vegan Potato Hash
This is an Easy Vegan Breakfast Hash made for mostly everyone. This is my first recipe with no soy, no gluten, no refined sugar, and no nuts. The only thing that isn’t so good is the oil. There’s many recipes that show you how to cook potatoes without oil, click here from That Vegan Couple. What I like about this recipe is that it reminds me of mashed potatoes but breakfast style. One tip from my sister who loves crunchy potatoes is to cook everything together but leave the potatoes separate to maintain its crisp.
Estimated reading time: 4 minutes
Allergen free Breakfast
Eating healthy doesn’t have to be hard. When we first start out on a healthier path, we tend to think that’s the way we should go at first. Wrong! I thought eating healthy was to cut out everything we used to eat, but that just makes us “cheat” or “binge eat”. Eating healthy is to cut out foods that are definitely not healthy for you like: too much refined sugar, highly processed foods, and foods that have ingredients we don’t even know. Always start slow and steady and you’ll find the kind of veggies, fruits, and grains you like. Our taste buds can change within weeks or a month. For that to be inaction is to expose ourself with healthy foods.
This Vegan Breakfast Hash recipe can be altered the way you want it to be. Switch out any vegetables I used for your own favorite, just how I mentioned that you can only stay on a healthy diet if you eat the veggies you like. One ingredient a lot of people add that is a soy product are tofu and JUST egg. It is definitely worth it too (if you are not soy free).
Other Recipes 🙂
Healthy Vegan Filipino Tofu Afritada
How easy it is to prepare Vegan Breakfast Hash
In order to make this easy for us, is to cook smart. In the kitchen, we can spend minutes to hours cooking one meal. Why is that? It is all about the preparation and coming into it with a plan.
For this vegan breakfast hash, we need to cut the potatoes first so that we can rinse it and let it drain in a colander, then later pat dry with a reusable clean towel. Why do this step just like how I said to do? Because the potatoes will be airy, instead of dense.
The next thing to do is to cut the veggies into bite sized pieces and cut the onions and garlic last, always. I use two different boards, one for veggies, one for onions & garlic, and one for fruits. Also, do these with knives because if you cut an onion with the same knife to cut an orange, it won’t be fruity…
How I mentioned above, the key for crunchy potatoes is to separate the potatoes from the cooked veggies. If you don’t care, simply add the potatoes to the mixture of the veggies, like how I did.
If you haven’t already, here is my Pinterest! You can follow me so you are in the loop when I post a new recipe!
On to the Vegan Breakfast Hash Recipe!
Vegan Breakfast Hash
Equipment
- large non-stick pan
- spatula
Ingredients
- 3 Potatoes
- 1 Bell pepper
- 2 Heads of broccoli
- 15 oz. Pinto beans
- 1/3 Onions
- 4 cloves Garlic
- 1/2 tsp Black pepper
- 1 tsp Salt
- 1/2 tsp Rosemary dried or fresh
- 1/2 tsp Thyme dried or fresh
- 1/2 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 cup avocado oil
To serve with
- 4 tbsp. salsa
Instructions
- First, is to prepare the potatoes. Peel the skin or not, up to you. Dice into bite sized cubes and put it into a colander. Rinse the starch and leave it to drain excess water.
- Prepare the veggies by cutting them into bite sized cubes as well, same size of potato. Cut the vegetables first and leave the onions & garlic to cut last on a different board (optional). Cut the garlic into minced size.
- With a clean reusable towel, damp dry the excess water off of the potatoes. Fry or bake the potatoes with 4 tbsp. of oil until crispy. Add a pinch of salt and pepper. Put a lid on top only covering half of the pan. Set fried/baked potatoes aside on a paper towel so that the oil can seep into the towel.
- In a large pan, on low to medium heat with 1 tbsp. of oil fry the onions until translucent for 1-2 minutes. Add the garlic and cook for another minute or two. Mix about 2-3 times to prevent it from burning. Add a pinch of salt & pepper. Throw in the red bell peppers, rosemary, thyme, cumin, onion powder, garlic powder, and any seasonings of your liking to cook for 4 minutes then add 3 tbsp. of water or 1 tbsp. of more oil. Don't forget to mix everything together. Next, add the broccoli and 2 tbsp. of water to cook for 4 more minutes. Cover with a lid to cook faster.
- This is where you decide to add the potatoes or leave it separately to maintain the crisp.
- Adjust the flavor if it is to bland by adding more salt and pepper, I personally don't like to much. Top it off with some fresh salsa or cilantro! Enjoy!
it look delicious!
Thank you Maria!