Vegan Breakfast Potato and Pepper Hash
Crispy diced potatoes pan-fried with colorful bell peppers, onion, and smoky spices until golden and satisfying. A no-fuss one-pan breakfast hash that is filling, colorful, and completely plant-based.
Ingredients
- 2 lbs Yukon Gold potatoes, 1/2-inch diced
- 3 tbsp olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic cloves, minced
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 3 tbsp fresh flat-leaf parsley, chopped
Instructions
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1
Rinse 2 lbs 1/2-inch diced Yukon Gold potatoes under cold water and pat very dry with paper towels. Drying the potatoes is key to achieving a crispy exterior.
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2
Heat 3 tbsp olive oil in a large cast-iron or nonstick skillet over medium-high heat until shimmering. Add the Yukon Gold potatoes in a single layer.
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3
Cook without stirring for 6-7 minutes until the bottom develops a deep golden crust. Then flip and cook another 5-6 minutes, stirring occasionally, until potatoes are tender and crispy on multiple sides.
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4
Push the potatoes to the sides. Add 1 diced yellow onion and both 1 diced red bell pepper and 1 diced green bell pepper to the center of the pan. Cook for 4-5 minutes until the vegetables are softened.
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5
Stir everything together. Add 2 cloves minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Cook for 1-2 minutes until the garlic is fragrant.
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6
Remove from heat, taste and adjust seasoning, then garnish with 3 tbsp chopped fresh flat-leaf parsley and serve.