Hearty Flavorful Vegan Breakfast Hash (Printable)

Crispy potatoes, fresh vegetables, and bold spices come together in this wholesome morning skillet. Ready in 40 minutes.

# Ingredient List:

→ 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 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 pepper, to taste

→ Others

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

# Steps:

01 - Place diced potatoes in a large pot, cover with water, and boil for 4-5 minutes until slightly tender. Drain and set aside.
02 - Heat 2 tbsp 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 tbsp 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.
05 - Add the spinach and sauté for 1-2 minutes until just wilted.
06 - Mix everything together. Season with salt and pepper to taste. Garnish with chopped parsley or chives. Serve hot with hot sauce, if desired.

# Expert Tips:

01 -
  • The crispy potato edges create such satisfying texture contrast against tender vegetables
  • Spices build layers of flavor without overwhelming the natural sweetness of the peppers
  • It keeps beautifully for meal prep and actually tastes better the next day
02 -
  • Crowding the pan will steam instead of crisp, so use your largest skillet or cook in batches
  • Parboiling potatoes is non-negotiable, trust me on this shortcut that saves 15 minutes of cooking time
03 -
  • Dry your boiled potatoes thoroughly before frying, excess water prevents proper crisping
  • Let the hash sit undisturbed for 2-3 minutes between flips for the best browning

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