Vegan Breakfast Hash
Before I was vegan, a breakfast hash is all I ever wanted. The potatoes were the superstar in my eyes. What I realized when I transitioned to a vegan diet is that I don't have to let go of the foods I love growing up. Simply find replacements from the non-vegan dish and make your own. This Vegan Breakfast Hash is simply that. Enjoy with a nice spicy chipotle sauce or some pico de gayo on top to taste freshness to the dish.
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!
Nutrition
Calories: 524kcalCarbohydrates: 81gProtein: 22gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 800mgPotassium: 2244mgFiber: 22gSugar: 9gVitamin A: 2917IUVitamin C: 344mgCalcium: 231mgIron: 6mg
Tried this recipe?Let us know how it was!