Savory Breakfast Hash (Vegan)
Ingredients:
- 692 g (4 medium) russet or Yukon gold potatoes
- 119 g (1) red bell pepper
- 119 g (1) green bell pepper
- 160 g (1 small) onion
- 1 cup vegan breakfast sausage, crumbled (optional)
- 45 ml (3 tbsp) olive oil
- 2.3 g (1 tsp) smoked paprika
- 1.5 g (1/2 tsp) garlic powder
- 3 g (1/2 tsp) salt
- 0.5 g (1/4 tsp) black pepper
- 2 tbsp chopped chives or green onion, for garnish
Equipments:
Features:
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Give the potatoes room in the skillet and resist stirring too often — overcrowding or constant stirring steams them instead of letting them develop a golden, crisp crust.
Instructions:
- Cook the Potatoes: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, for 12-15 minutes, until golden and fork-tender.
- Sauté the Peppers & Onion: Push the potatoes to one side of the skillet, add the remaining oil, and sauté the bell peppers and onion for 5-6 minutes, until softened.
- Add the Sausage: If using vegan sausage, add it now and cook for 3-4 minutes, until browned.
- Season & Combine: Combine everything in the skillet and season with smoked paprika, garlic powder, salt, and pepper.
- Crisp: Cook for another 2-3 minutes, stirring to combine and crisp everything up.
- Garnish & Serve: Garnish with chives or green onion and serve hot.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The russet or yukon gold potatoes adds heartiness and a creamy texture once cooked. The red bell pepper adds sweetness and a pop of color. The green bell pepper adds sweetness and a pop of color. The onion adds sweetness and depth as it cooks down.
Savory Breakfast Hash (Vegan)
Ingredients:
- 692 g (4 medium) russet or Yukon gold potatoes
- 119 g (1) red bell pepper
- 119 g (1) green bell pepper
- 160 g (1 small) onion
- 1 cup vegan breakfast sausage, crumbled (optional)
- 45 ml (3 tbsp) olive oil
- 2.3 g (1 tsp) smoked paprika
- 1.5 g (1/2 tsp) garlic powder
- 3 g (1/2 tsp) salt
- 0.5 g (1/4 tsp) black pepper
- 2 tbsp chopped chives or green onion, for garnish
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The russet or yukon gold potatoes adds heartiness and a creamy texture once cooked. The red bell pepper adds sweetness and a pop of color. The green bell pepper adds sweetness and a pop of color. The onion adds sweetness and depth as it cooks down.
Prep:
Give the potatoes room in the skillet and resist stirring too often — overcrowding or constant stirring steams them instead of letting them develop a golden, crisp crust.
Instructions:
- Cook the Potatoes: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, for 12-15 minutes, until golden and fork-tender.
- Sauté the Peppers & Onion: Push the potatoes to one side of the skillet, add the remaining oil, and sauté the bell peppers and onion for 5-6 minutes, until softened.
- Add the Sausage: If using vegan sausage, add it now and cook for 3-4 minutes, until browned.
- Season & Combine: Combine everything in the skillet and season with smoked paprika, garlic powder, salt, and pepper.
- Crisp: Cook for another 2-3 minutes, stirring to combine and crisp everything up.
- Garnish & Serve: Garnish with chives or green onion and serve hot.
