Vegan breakfast hash is a great recipe to feed a lot of people with very budget-friendly ingredients.
Russet potatoes, mushrooms, red pepper, onion, garlic, zucchini, smoked paprika and cumin make this dish packed with flavor and still very healthy!
It’s hearty, crispy and delicious, and also a great way to use up any leftover veggies you might have in your fridge.
I love making this at least once or twice a month to do just that – don’t waste anymore money on forgotten recipes or veggies hidden in the back of your fridge, just throw them in the hash!
Servings:
Ingredients
- 3 medium potatoes
- 1 yellow onion
- 1 bell pepper
- 1 zucchini
- 8 oz mushrooms
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- salt and pepper to top
- 2-3 tbsp cooking oil optional
Instructions
- In a large pan over medium heat, add oil* and diced potatoes. Stir potatoes and oil together and cook, covered, for about 10 minutes or until they begin to crisp and are softer when poked with a fork.
- Chop the remaining ingredients into bite-sized pieces and add to the pan along with the spices. Give it a good stir and continue cooking for 5-10 minutes, or until veggies are soft.
- Serve with toppings of choice!
Notes
*For an oil free version, simply use a splash of water or vegetable stock for cooking. It will not be as crispy but it will still be delicious!
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!
