Breakfast Potato Hash
This Breakfast Potato Hash has simple ingredients, is dairy-free and is the perfect side dish for your next vegan brunch!
Equipment
Ingredients
- 2 cups Yukon gold potatoes cubed
- 1/2 cup broth I used vegan chicken broth
- 2 tablespoons vegan butter or sub oil
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 jalapeño diced, optional
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/4 teaspoon salt plus more to taste
- avocado slices, cilantro, salsa, hot sauce, chili crunch optional, for serving
Instructions
- Add the potatoes and broth to a skillet and bring to a boil. Once boiling, cover, lower the heat and simmer for 10 minutes.
- Remove the lid, increase the heat to medium and push the potatoes to one side of the skillet. Melt the vegan butter in the other half of the skillet. Add the rest of the veggies & dry spices and toss to coat everything. Gently press the potatoes down, lower the heat to medium-low, cover and cook for 5 minutes.
- Toss the potatoes, press down again, cover and cook for another 5 minutes. Remove the lid, flip and cook uncovered for 2 minutes. Flip one last time and cook for 2 more minutes. Taste and add salt if needed.
- Serve hot with the optional toppings.
Video
Notes
- If you are sensitive to heat, omit the jalapeño or remove the ribs & seeds.
- You want to treat the potatoes like you would treat hash browns. Don't over-toss them or mess with them too much - you'll end up with a mashed potato situation.
Nutrition
Calories: 158kcal | Carbohydrates: 26g | Protein: 4g | Fat: 5g