Hearty Flavorful Vegan Breakfast Hash (Print Version)

Crispy potatoes with peppers, mushrooms, and spinach seasoned with smoky spices for a satisfying morning meal.

# What You Need:

→ Vegetables

01 - 3 medium russet potatoes, diced (approximately 1.1 lbs)
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
12 - Salt and black pepper to taste

→ Others

13 - 3 tbsp olive oil, divided
14 - Fresh parsley or chives, chopped for garnish
15 - Hot sauce for serving

# How To Make It:

01 - Place diced potatoes in a large pot and cover with cold water. Bring to a boil and cook for 4-5 minutes until slightly tender but not fully cooked. Drain thoroughly and set aside.
02 - Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add parboiled potatoes and cook for 8-10 minutes, stirring occasionally, until golden brown and crispy on all sides.
03 - Push potatoes to one side of the pan. Add remaining 1 tbsp olive oil to the cleared space. Add bell peppers, red onion, and mushrooms. Cook for 5-6 minutes, stirring occasionally, until vegetables begin to soften and develop color.
04 - Stir in minced garlic, smoked paprika, cumin, turmeric, and chili flakes. Cook for 1 minute, stirring constantly, until spices become fragrant and well-distributed.
05 - Add chopped spinach to the skillet and sauté for 1-2 minutes, tossing gently, until just wilted but still vibrant green.
06 - Combine all ingredients thoroughly in the skillet. Season generously with salt and pepper to taste. Garnish with chopped fresh parsley or chives. Serve immediately with hot sauce on the side if desired.

# Handy Tips:

01 -
  • The crispy potato edges combined with tender vegetables create that perfect texture contrast that keeps you coming back for seconds
  • Its hearty enough to keep you full for hours but light enough that you wont feel weighed down
  • The spice blend hits every flavor note and makes your kitchen smell incredible
02 -
  • Parboiling the potatoes first cuts the cooking time in half and ensures they're cooked through before they get too crispy outside
  • Don't crowd the pan or the vegetables will steam instead of sauté, use two pans if necessary
  • The hash keeps well in the fridge for 3 to 4 days and actually tastes better the next day
03 -
  • Dry your parboiled potatoes well before adding them to the hot oil for maximum crispiness
  • Leftovers reheat beautifully in a skillet over medium heat, avoid the microwave

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