Hearty Flavorful Vegan Breakfast Hash (Printable Version)
Wholesome potato and vegetable skillet seasoned with smoked paprika, cumin, and turmeric for a protein-packed morning.
# What You Need:
→ Vegetables
01 - 3 medium russet potatoes, diced
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 1 red onion, diced
05 - 5 ounces button mushrooms, sliced
06 - 2 cups fresh spinach, roughly chopped
07 - 2 cloves garlic, minced
→ Spices & Seasonings
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon ground cumin
10 - 1/4 teaspoon ground turmeric
11 - 1/2 teaspoon chili flakes
12 - Salt and pepper, to taste
→ Others
13 - 3 tablespoons olive oil, divided
14 - Fresh parsley or chives, chopped
15 - Hot sauce, to serve
# How To Make:
01 - Place diced potatoes in a large pot and cover with water. Bring to a boil and cook for 4-5 minutes until slightly tender. Drain well and set aside.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the partially cooked potatoes and sauté for 8-10 minutes, stirring occasionally, until golden and crispy.
03 - Push the potatoes to one side of the pan. Add remaining 1 tablespoon olive oil, then add the bell peppers, red onion, and mushrooms. Cook for 5-6 minutes until vegetables soften.
04 - Stir in the garlic, smoked paprika, cumin, turmeric, and chili flakes. Cook for 1 minute until fragrant, being careful not to burn the spices.
05 - Add the chopped spinach and sauté for 1-2 minutes until just wilted. The spinach should retain some structure and not become overcooked.
06 - Mix everything together thoroughly. Season with salt and pepper to taste. Garnish with chopped parsley or chives and serve hot with hot sauce if desired.
# Expert Advice:
01 -
- It transforms humble fridge staples into something that tastes like brunch at a fancy cafe without any pretension or weird ingredients youll never use again
- The potatoes get impossibly crispy while staying tender inside, and the spice blend hits every comfort button you didnt know you had
02 -
- Do not skip par boiling the potatoes or they will cook unevenly and you will end up with mushy spots while other bits remain hard
- Crowding the pan is the enemy of crispy potatoes, so use your largest skillet or cook in batches if necessary
03 -
- Pat your par boiled potatoes completely dry with a clean towel before adding to the hot pan for maximum crispiness
- Let the pan get properly hot before adding ingredients, and resist the urge to stir too frequently which prevents that golden crust from forming