Hearty Flavorful Vegan Breakfast Hash (Print Version)

A wholesome morning skillet featuring crispy potatoes, fresh vegetables, and bold spices for a satisfying plant-based start to your day.

# Ingredient List:

→ Vegetables

01 - 3 medium russet potatoes, diced (approximately 1.1 lbs)
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 1 red onion, diced
05 - 5 oz button mushrooms, sliced
06 - 2 cups fresh spinach, roughly chopped
07 - 2 cloves garlic, minced

→ Spices & Seasonings

08 - 1 tsp smoked paprika
09 - 1/2 tsp ground cumin
10 - 1/4 tsp ground turmeric
11 - 1/2 tsp chili flakes
12 - Salt and pepper to taste

→ Others

13 - 3 tbsp olive oil, divided
14 - Fresh parsley or chives, chopped for garnish
15 - Hot sauce for serving

# Directions:

01 - Place diced potatoes in a large pot and cover with water. Bring to a boil and cook for 4-5 minutes until slightly tender. Drain thoroughly and set aside.
02 - Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the parcooked potatoes and sauté for 8-10 minutes, stirring occasionally, until golden brown and crispy on all sides.
03 - Push the potatoes to one side of the pan. Add remaining 1 tbsp olive oil to the cleared space, then add bell peppers, red onion, and mushrooms. Cook for 5-6 minutes until vegetables begin to soften and develop color.
04 - Stir in the garlic, smoked paprika, cumin, turmeric, and chili flakes. Cook for 1 minute, stirring constantly, until spices become fragrant and well-distributed.
05 - Add the chopped spinach to the skillet and sauté for 1-2 minutes, tossing gently, until just wilted but still vibrant.
06 - Mix all ingredients together thoroughly in the skillet. Season generously with salt and freshly ground black pepper to taste, adjusting as needed.
07 - Transfer to serving plates and garnish with chopped fresh parsley or chives. Serve immediately while hot, offering hot sauce on the side for those who enjoy extra heat.

# Expert Advice:

01 -
  • The potatoes get impossibly crispy on the outside while staying tender inside, something I learned after years of making soggy hash
  • It comes together in 40 minutes but tastes like something that simmered all morning long
  • The spice blend hits every note smoky, slightly sweet from the peppers, and just enough warmth to wake you up properly
02 -
  • Crowding the pan is the enemy of crispy potatoes, use your largest skillet or cook in batches if necessary
  • Letting the preboiled potatoes dry completely in the colander before hitting the hot oil is the secret step most people skip
  • The spices can burn quickly once added, so have everything ready to toss immediately after they hit the pan
03 -
  • Pat the boiled potatoes dry with paper towels if you want maximum crispiness, it is an extra step but worth it
  • Add a splash of liquid smoke with the spices for an even deeper smoky flavor that everyone will swear came from bacon

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