Vegetarian Potato Hash Recipes

VEGAN BREAKFAST POTATO HASH (8-INGREDIENTS)

Steps:

• Wash and dice the potatoes into 1/2″ cubes. Add them into a medium pot and cover them with water. Bring the pot to a boil and cook for 5 minutes. They should begin to become tender but not fully cooked. Drain.
• In a large skillet over medium heat, add 1 tablespoon of oil. Add in the cubed potatoes and spread them out into an even layer. Cook for about 4-5 minutes without stirring or until browned.
• Add in the onions, garlic, bell peppers, vegan sausage, and old bay, and continue cooking until the potatoes are cooked through about 8-10 minutes.
• Mix in the kale and black beans. Allow it to cook for 2 more minutes or until the kale has softened and the beans have warmed.
• Remove from heat and adjust seasonings as needed-season with salt and pepper to taste.
• Serve with a garnish of fresh cilantro or parsley and avocado, along with a side of toasted bread. Enjoy!

VEGAN BREAKFAST HASH WITH SMASHED POTATOES AND TOFU

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain in a colander.
• Warm 1 1/2 tablespoons olive oil on a griddle or in a saute pan. Add potatoes and carefully smash each potato to about 1/2-inch thickness using the back of a spatula. Sear potatoes on each side until crispy, about 3 minutes. Season with pepper and transfer to a large bowl.
• Meanwhile, heat remaining 1 1/2 tablespoons olive oil over medium-high heat in a saute pan. Add kale, cabbage, onion, and bell pepper and saute for about 3 minutes. Crumble tofu over the top of the vegetables. Pour in soy sauce and continue cooking until any liquid has evaporated, 3 to 5 minutes. Season with salt and pepper and transfer to the bowl with the smashed potatoes. Mix and serve.

VEGAN CHORIZO AND POTATO HASH

Steps:

• Preheat the oven to 200°C/400°F/gas mark 6. Peel the potatoes and sweet potatoes and chop into 2cm dice. Transfer them to a large roasting tray, drizzle with 2 Tbsp of the olive oil and some salt and pepper and stir to coat. Roast for about 45 minutes, stirring occasionally, until golden and crisp.
• While the potatoes are roasting, peel and finely chop the red onion, dice the peppers, peel and crush the garlic and cut the chorizo sausages into 2cm slices.
• Heat the remaining Tbsp of olive oil in a large pan over a low heat and add the red onion. Cook gently for about 10 minutes until soft. Add the red pepper and garlic and cook for a further 5 minutes then add the diced chorizo and smoked paprika (if using) and cook for 10 more minutes, stirring often.
• Once the potatoes are crisp, transfer them to the pan, season well with salt and pepper and stir everything together. Scatter over some chopped parsley and serve.