This vegan breakfast hash is the perfect way to start your day. It's filled with nutritious vegetables like zucchini, onion, bell pepper, and potatoes, plus plenty of savory spices.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 4servings
Calories: 151kcal
Ingredients
2largeyukon gold potatoes
1mediumzucchini
1bell pepper, any color
1smallonion
2tablespoonsolive oil
½teaspoonsalt
½teaspoonpaprika
½teaspooncumin
¼teaspoonpepper
Instructions
Scrub potatoes and pat dry (and optionally peel, if desired). Dice potatoes into small, bite size pieces. Smaller pieces will cook faster. Dice zucchini, bell pepper, and onion into similar small, bite size pieces.
In a large, nonstick skillet over medium heat, add olive oil. When hot, add diced potatoes. Cook for about 10 minutes, flipping as needed when bottom side is golden brown.
Add zucchini, bell pepper, onion, salt, paprika, cumin, and pepper, tossing to combine. Cook for another 8 to 10 minutes, or until vegetables are softened to your liking and potatoes are cooked through.
Leftover breakfast hash will keep for 3-4 days in a tightly sealed container in the refrigerator and reheats well, but potatoes will lose their crispy texture.