Description
A hearty and flavorful Vegan Breakfast Hash packed with crispy potatoes and a medley of sautéed vegetables, seasoned with smoky spices and perfect for a nutritious morning meal.
Ingredients
Scale
Vegetables
- 3 Medium Potatoes, diced
- 1 Yellow Onion, chopped
- 1 Bell Pepper, chopped
- 1 Zucchini, chopped
- 8 oz. Mushrooms, sliced
Spices & Seasoning
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Cumin Powder
- 1/2 Tsp Smoked Paprika
- Salt and Pepper, to taste
Others
- 2-3 Tbsp Cooking Oil (optional)
Instructions
- Heat the Oil and Potatoes: Heat 2-3 tablespoons of cooking oil in a large frying pan over medium heat. Add the diced potatoes and cook for about 10 minutes, stirring occasionally, until they begin to crisp and turn golden brown on the edges.
- Add Vegetables and Spices: Chop the yellow onion, bell pepper, zucchini, and mushrooms into bite-sized pieces. Add these vegetables to the pan along with the garlic powder, cumin powder, smoked paprika, salt, and pepper. Stir well to combine all ingredients evenly.
- Cook Until Tender: Continue cooking the mixture for an additional 5 to 10 minutes, stirring occasionally, until all the vegetables are soft and cooked through, and the spices are well absorbed.
- Serve: Serve the vegan breakfast hash hot. Optionally, top with avocado slices or fresh herbs such as parsley or cilantro for added flavor and freshness.
Notes
- You can use olive oil or any vegetable oil of your choice for cooking.
- Adjust the seasoning to your taste preference, adding more smoked paprika for a smokier flavor.
- This recipe is versatile; add other vegetables like spinach or kale for extra nutrition.
- To speed up cooking, parboil the potatoes before frying.
- Serve with toast or vegan sausage for a complete breakfast.
