Delicious and savory breakfast recipe: Crispy potato and veggie hash
Potato hash is a perfect dish to serve at brunch and it is extremely easy to make. My crispy potato and veggie hash is full of hearty organic vegetables loaded with vitamins and nutrients. This recipe is oil free, lowering the amount of fat in the dish. Plus, I share a few tips and tricks to speed up the cooking time for the vegetable potato hash.
How to make crispy potato and veggie potato hash
Start by cooking your potatoes. I speed up the cooking time by making the potatoes in my microwave before I cook them in my amazing cast iron skillet. I take my potato and pierce it with a fork and put it in a microwaveable safe dish. Poking holes in the potato allows steam to escape so the potato doesn’t explode!
Cook for 4 minutes or until you can stick a knife through the potato. You don’t want to overcook the potato to the point that it is a baked potato, but just to the point that the whole potato is cooked. Remove from microwave and let cool.
Prep veggies for veggie potato hash
For this recipe, I use onions, brussels sprouts, broccoli, mushrooms, carrots and garlic. You can use any of your favorite vegetables or any vegetables left over in your fridge. That’s why this recipe is great!
Sauté veggies for potato hash
Next, chop up your cooked potatoes and add to skillet to crisp up
After your potatoes crisp up, add salt, pepper, paprika powder, onion and garlic powder. Serve hot and dowse with vegan ketchup! mmMMMmm!
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- 3-4 large organic potatoes
- 3 cloves garlic
- 1/2 cup broccoli
- 1/2 cup carrots
- 1/2 cup brussel sprouts
- 3/4 cup mushrooms
- 1/4 cup pinto beans
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika powder
- Salt and pepper
- Begin by washing the organic potatoes. I use a potato scrubber to ensure all the dirt is removed. Pat dry with a towel and pierce with a fork.
- Microwave potatoes for 4-5 minutes until cooked through and shape is kept (do not turn into a baked potato!)
- Prep vegetables. Add to a large cast iron skillet with vegetable broth and cook over medium heat.
- Remove cooked vegetables from pan. Add in diced potatoes and let skin crisp up until golden brown.
- Add in vegetables and pinto beans. Combine all vegetables, beans and potatoes. Add seasoning and salt and pepper to taste.
- Serve hot and dowse in vegan ketchup. I love using this vegan truffle ketchup 🙂
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 337Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 130mgCarbohydrates: 75gFiber: 11gSugar: 6gProtein: 11g