Vegan Potato Hash Recipe
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 vegan potato hash...Taste the Rainbow.
Servings: 6 servings
Calories: 144kcal
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
Serving: 6g | Calories: 144kcal | Carbohydrates: 31g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 96mg | Potassium: 1039mg | Fiber: 8g | Sugar: 10g | Vitamin A: 12167IU | Vitamin C: 79mg | Calcium: 121mg | Iron: 3mg