When I think about weekend brunch, I think about relaxing and making food I have time to enjoy. For that reason, this weekend I decided to remake my potato hash recipe better than ever! In fact, brunch has become a favorite time to be with family and eat great food together. This weekend, for instance, I decided to make potato hash loaded with vegetables.
Instead of having a Chickpea Omelette or a bowl of cereal, fill your bowl with oil-free potato hash with a ton of veggies. Not only is potato hash easy to make, but it also reheats well for breakfast during the week.
TIPS FOR QUICK AND EASY VEGETABLE CHOPPING FOR POTATO HASH RECIPE
In order to save time with chopping vegetables, I also use my favorite vegetable chopper. For the potatoes, I used the larger chopping blade, and for the onions, red bell pepper, and the jalapeno, I used the smaller blade.
AIR-FRY OR BAKE YOUR POTATOES TO GET CRISPY VEGAN BREAKFAST POTATOES
If you don’t have an air-frier, no worries; just bake them following the directions provided in the recipe below. Using an air-fryer is simple if you simply shake the potatoes around in the air-frier basket, a few times while they are cooking.
I also like to make sure I leave the potatoes wet from the last rinse in the colander, so the seasoning I chose sticks to the potatoes without using oil. Oil, though recommended in air-frying, isn’t really necessary. So, the less fat the better if you ask me.
The result is the same, oil or no oil, so you choose what you want to do based on your opinion on cooking with oil
Roasting the potatoes before adding them to the skillet with the other vegetables gives them an extra crispy crunch on the outside while maintaining the soft inside. I used sweet potato and Yukon Gold potatoes to combine a sweet and savory taste. These two potatoes together absorb the onion and garlic flavors, while complimenting the other chosen ingredients.
WHILE THE POTATOES COOK IN THE AIR-FRIER, PREPARE YOUR OTHER VEGETABLES
WHAT VEGETABLES DO I USE IN MY POTATO HASH RECIPE?
- Baking Potato
- Sweet potato (I used a white sweet potato)
- Garlic
- Mushrooms
- Asparagus
- Red bell pepper
- Jalapeno
- Zucchini
- Kale
- Grape tomatoes
My personal goal is to try to get as many veggies in a bowl as possible in order to, maximize my vegetable intake. Not only is nutrition important, but I like to add the colors of the rainbow, so it looks just as pretty as it tastes.
With that being said, I chose a variety of fresh produce from my farmer’s market to add to my potato hash recipe. Because different veggies saute at a different rate, and I don’t want them overcooked, I start with the veggies that need to cook longest. Then, I add the more dense veggies at the end to prevent sogginess.
COOKING VEGETABLES FOR POTATO HASH IN ORDER TO KEEP AL’DENTE AND FIRM TO AVOID SOGGINESS
- Air-fry potatoes so they stay crispy and firm
- Saute garlic, onions, and mushrooms together. Add vegetable broth so vegetables don’t stick, and caramelize the mushrooms and onions.
- Then add asparagus, red peppers, and jalapeno
- Next, add zucchini
- Add tomatoes and kale the last few minutes of cooking
SERVING VEGAN POTATO HASH FOR WEEKEND BRUNCH OR WEEKDAY BREAKFAST
Since I wanted to keep my potatoes crisp, I added the air-fried potatoes first. Then, I topped with several scoops of the cooked vegetables. My family, for instance, loves hot sauce, so I served the hot sauce on the side and added chopped parsley.
As a kid, I hated breakfast, but as a vegan adult, it’s my favorite meal of the day. So, if you are looking for yummy breakfast recipes, check out these links:
- Vegan Breakfast Burrito
- Vegan Breakfast Tacos
- Vegan Breakfast Casserole
- Chickpea Omelette
- Skinny Chia Seed Pudding
- Vegetable Frittata
- Vegan Kale and Potato Frittata
- Skinny Southwestern Tofu Scramble
- Skinny Veggie Tofu Scramble
- Yummy Vegan Banana French Toast
Potato Hash
Weekends are for brunch, relaxation, time with family, and vegan potato hash....Taste the Rainbow.
Ingredients
- 1 large, chopped into small cubes Sweet Potato
- 1 large, chopped into small cubes Yukon Gold Potato
- 1 medium, diced White Onion
- 2 cloves, minced Garlic
- 8 ounces, sliced mushrooms of choice
- 1, diced Jalapeno (deseeded and deveined; leave a few seeds if you want some heat)
- 1 bunch, stemmed and chopped Kale
- 1, diced red bell pepper
- 1 bunch asparagus, chopped
- 1 zucchini, sliced
- 1 pint grape tomatoes, cut in half
- 3 teaspoons garlic powder
- 3 teaspoons fresh ground pepper
- 1/4 cup Organic Vegetable Broth
Garnish
- Parsley
- Hot sauce (optional)
Instructions
AIR-FRY POTATOES
- Preheat air-frier to 400.
- Cut sweet potato and baking potato in evenly sized cubes. I used the large setting on my vegetable chopper to make uniform cubes.
- Make a single row of potatoes in the bottom air-fry pan
- Cook for 30 minutes until crispy, opening the basket, and tossing every 10 minutes.
BAKING OPTION
- Preheat oven to 400.
- Cut sweet potato and baking potato in evenly sized cubes. I used the large setting on my vegetable chopper to make uniform cubes.
- Make a single row of potatoes on a baking sheet with a silicone baking mat or parchment paper
- Cook for 30 minutes until crispy, opening the basket, and tossing every 10 minutes.
VEGETABLES
- Dice red pepper, onion, and jalapeño (I used the smaller setting on my vegetable chopper).
- Saute garlic, onion, and mushrooms until onions are translucent and mushrooms are brown.
- Add vegetable broth to prevent sticking and to carmelize
- When translucent, add red pepper, jalapeno, and zucchini
- Cook 5 more minutes.
- Then add kale and cut tomatoes and stir. The kale will immediately wilt.
- Stir.
- Add garlic powder, salt, and pepper to taste.
*GARNISH
- We like Sriracha or some kind of hot sauce to bring up the heat. BBQ sauce is good too.
- Add parsley for color and fresh taste.
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Nutrition Information
Yield
6 servingsServing Size
1Amount Per Serving Calories 108Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 69mgCarbohydrates 24gFiber 4gSugar 5gProtein 4g
