Potatoes are the breakfast of champions. Make a large batch of potato hash and eat it all week long. Weekends are for brunch, relaxation, time with family, and this delicious potato hash recipe...Taste the Rainbow.
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! 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.
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Instead of a bowl of cereal, fill your bowl with vegan 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.
Or serve this potato hash recipe on the side with a chickpea omelet or tofu scramble.
Time Saving Ideas
I also use my favorite vegetable chopper to save time chopping. I used the larger chopping blade for the potatoes, and for the onions, red bell pepper, and jalapeno, I used the smaller blade.
Cooking Options
If you don't have an air-frier, no worries; bake them following the directions provided in the recipe below. Using an air-fryer is simple if you shake the potatoes around in the air-frier basket a few times while cooking.
I also like to ensure 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 essential. 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. Next, I used sweet potato and Yukon Gold potatoes to combine a sweet and savory taste. Together, these two potatoes absorb the onion and garlic flavors while complimenting the other chosen ingredients.
Potato Hash Ingredients
- Baking Potato: Although any potatoes work for potato hash, I used a large Idaho baking potato with the skin on it.
- Sweet potato: I used a white sweet potato because it is similar to teh texture of a baking potato.
- Garlic: Always use fresh garlic cloves for the best flavor.
- Mushrooms: I chose baby portobello mushrooms because they are firm and cook well with other vegetables.
- Asparagus: Cut the asparagus into bite-sized pieces, and remove the ends.
- Red Bell Pepper: Red bell pepper is beautiful in color and sweet in taste. It is an excellent ingredient for potato hash.
- Jalapeno: We enjoy a slight spiciness for breakfast, so I added a chopped jalapeno to the mix
- Zucchini: Zucchini is in season and delicious in this vegan hash.
- Kale: Chop the kale finely. It wilts immediately when combined with the hot ingredients in the skillet.
- Grape Tomatoes: Grape tomatoes have fewer seeds, which means less moisture is added to the recipe.
Recipe Ingredient Substitutions
- Choose any potatoes you prefer.
- If you've bought pure garlic powder, it's pretty easy to substitute it with fresh cloves. One clove of garlic equals about ⅛th of a teaspoon of garlic powder – not much, so it's worth starting small and tasting as you go!
- Any mushrooms work well.
- f you need a suitable replacement for asparagus, you can use green beans, green peas, broccoli, zucchini, green peppers, brussels sprouts, and many other delicious green vegetables. White asparagus, frozen asparagus, and canned asparagus are also all great alternatives to fresh, green asparagus.
- Try green or yellow bell peppers instead of red bell peppers.
- Spinach is an excellent alternative to kale in a breakfast hash.
- Cherry tomatoes taste great in this recipe if you don't have grape tomatoes.
My personal goal is to get as many veggies in a bowl as possible 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.
That 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 different rates, and I don't want them overcooked, I start with the veggies that need to cook the longest. Then, I add the dense veggies to prevent sogginess.
How to Cook the Vegetables
- 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 during the last few minutes of cooking
Serving Suggestions
Since I wanted to keep my potatoes crisp, I added the air-fried potatoes first. Then, I topped it with several scoops of cooked vegetables. My family loves hot sauce, so I served the hot sauce on the side and added chopped parsley.
Begin by plating a serving of potatoes and then load up on the sauteed veggies.
I wasn't fond of breakfast as a kid, but it's my favorite meal of the day as a vegan adult.
Recipe FAQs
So, if you want your hash brown to stick together quickly, then you should use a waxy potato, like new potatoes, Yukon Golds, or red potatoes. These potatoes have more moisture and will stick together in the pan. However, they won't crisp up as nicely as starchy potatoes.
Traditionally, hash was a culinary dish consisting of chopped meat, potatoes, and fried onions. The name is derived from the French word hacher, meaning "to chop." It originated as a way to use up leftovers. In the U.S., by the 1860s, a cheap restaurant was called a "hash house" or "hashery." This vegan version contains leftover veggies to create a fabulous vegan breakfast.
You can soak the potatoes and store them in the refrigerator overnight if meal prepping. However, it isn't necessary.
Tips
- If meal prepping, chop the potatoes and place them in a bowl of water in the refrigerator overnight, so they are fresh and ready to make in the morning.
- Use extra veggies in your refrigerator to use up any extra produce you have from the week.
- I like to air fry or bake the potatoes separately from the vegetables to keep them crispy, but for a one-pan option, cook the potatoes with teh vegetables in the same pan. To do this, cook the potatoes with teh onion and garlic, as they take longer than the other vegetables to cook in the pan. If the potatoes stick add a little vegetable broth, and cove, so they cook through. Then begin adding the other vegetables as directed.
- Sometimes, I serve this potato hash recipe with salsa, vegan sour cream, and cilantro for a Mexican flare. Pico de Gallo is another one of my favorite toppings.
- Or add parsley or basil for an additional fresh flavor.
Enjoy some potato hash this weekend as a quick, easy, yet delicious breakfast.
Vegan Breakfast Recipes You Will Love
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📖 Recipe
Potato Hash
Ingredients
- 1 large Sweet Potato chopped into small cubes
- 1 large Yukon Gold Potato chopped into small cubes
- 1 medium White Onion diced
- 2 cloves Garlic minced
- 8 ounces mushrooms of choice sliced
- 1, diced Jalapeno deseeded and deveined; leave a few seeds if you want some heat
- 1 bunch Kale stemmed and chopped
- 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
- ¼ cup Organic Vegetable Broth
Garnish
- Parsley
- Hot sauce optional
Instructions
Air Fryer Potatoes
- Preheat air-frier to 400.
- Cut sweet potato and baking potato into 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 into 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.
Cooking the 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.
Optional Garnishes
- We like Sriracha or some hot sauce to bring up the heat. But, of course, BBQ sauce is good too.
- Add parsley for color and fresh taste.
Notes
- I suggest using a vegetable chopper to cut uniform-sized potatoes and vegetables, so they cook evenly.
- If meal prepping, chop the potatoes and place them in a bowl of water in the refrigerator overnight, so they are fresh and ready to make in the morning.
- Use various extra veggies in your refrigerator to use up any extra produce you have from the week.
- I like to air fry or bake the potatoes separately from the vegetables to keep them crispy, but for a one-pan option, cook the potatoes with teh vegetables in the same pan. To do this, cook the potatoes with teh onion and garlic, as they take longer than any of the other vegetables to cook in the pan. If the potatoes stick add a little vegetable broth, and cover, so they cook through. Then begin adding the other vegetables as directed.
- Sometimes, I serve this potato hash recipe with salsa, vegan sour cream, and cilantro for a Mexican flare. Pico de Gallo is another one of my favorite toppings.
- Or add parsley or basil for an additional fresh flavor.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Laurie
I have made this two times exactly as posted. I don't have an air fryer, so I roast my potatoes in the oven. My husband and I both love it. He tops his with his hot peppers he cans, and I top my with vegan sour cream.
Anonymous
Anonymous