Description
This vegan potato hash recipe is full of veggies and a great hearty breakfast option. Plus, it only uses one pan for an easy clean-up!
Ingredients
Scale
- 2 tablespoons oil
- 1 pound of potatoes, peeled and cubed
- 1 cup onion, diced
- 2 Beyond Meat Sausages, Brat Original
- 1 cup of zucchini, diced
- 1 cup mushrooms, diced
- 1/2 cup red pepper, diced
- 1/2 teaspoon salt, divided
- 1/4 teaspoon fresh cracked pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
Optional garnishes:
- Avocado
- Cilantro
- Dairy-free cheese
- Hot sauce
- Ketchup
- Parsley
- Salsa
Instructions
- Heat oil in cast iron skillet or pan over medium heat.
- Add potatoes and 1/4 teaspoon salt, stir to combine. Cover for 10 minutes to allow potatoes to cook through, stirring a couple of times to give the potatoes and even crisp on all sides.
- Add onion, sausage, and zucchini—Cook for 2 minutes.
- Add mushrooms, red pepper, and spices. Cook for 10 minutes until everything is cooked through.
- Garnish with parsley and/or avocado.
Notes
If you don't have a cast iron skillet, you can also use a non-stick pan.
If your potatoes aren't entirely cooked through, add 1/2 cup water to the pan and cook until the water has evaporated.
This is a great recipe to meal prep ahead of time! In the morning, throw it in a pan or the microwave to heat it up.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: A heaping scoopful
- Calories: 260
- Sugar: 4.2g
- Sodium: 553mg
- Fat: 13.1g
- Saturated Fat: 3.4g
- Carbohydrates: 26.2g
- Fiber: 5.7g
- Protein: 11.4g
- Cholesterol: 0mg