Vegan Breakfast Potato and Pepper Hash

Name: Vegan Breakfast Potato and Pepper Hash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
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 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

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.

40 minEasyServes 4270 cal/serving

AmericanBreakfastStovetopVeganVegetarianHalal-friendlyDairy-FreeEgg-FreeGluten-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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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 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

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.
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.
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.
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.
5

Stir everything together. Add 2 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.
6

Remove from heat, taste and adjust seasoning, then garnish with 3 tbsp chopped fresh flat-leaf parsley and serve.

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Questions

How do I know when Vegan Breakfast Potato and Pepper Hash is done?

Go by the cues in the method rather than the clock. Step 3: cook until potatoes are tender and crispy on multiple sides. Step 4: cook until the vegetables are softened.

Why pat it dry first in Vegan Breakfast Potato and Pepper Hash?

Step 1 reads: "Rinse 2 lbs 1/2-inch diced Yukon Gold potatoes under cold water and pat very dry with paper towels." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

What can I use instead of smoked paprika in Vegan Breakfast Potato and Pepper Hash?

The entry for Vegan Breakfast Potato and Pepper Hash calls for 1 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

How many calories are in Vegan Breakfast Potato and Pepper Hash?

One serving (the recipe makes 4) is about 270 calories, with 5 g protein, 38 g carbohydrate and 10 g fat, plus 4 g fiber and 340 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Vegan Breakfast Potato and Pepper Hash?

It is not a good candidate. Refrigerate what is left of Vegan Breakfast Potato and Pepper Hash within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

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