Go Back
–+ servings
completed Breakfast Potato Hash [Roasted + Skillet] in pan
Print Recipe
5 from 35 votes

Breakfast Potato Hash [Roasted + Skillet]

Enjoy an American classic with this Diner-style breakfast potato hash with mixed vegetables. It's a hearty, comforting, versatile, filling, delicious meal ready in 45 minutes!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Diet: Vegan
Servings: 4 servings
Calories: 498kcal
Author: Toni Okamoto

Equipment

Ingredients

  • 3 large russet potatoes diced
  • 3 Tablespoons (45 ml) olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons garlic powder
  • 2 Tablespoons (30 ml) olive oil
  • 4 garlic cloves thinly sliced
  • 1 small red onion diced
  • 1 large zucchini diced
  • 1 red or green bell pepper diced
  • 1 cup (70 g) mushrooms sliced
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1 can (15.5 ounces / 439 g) black beans drained and rinsed
  • salt and pepper to taste
  • 2 cups (60 g) spinach chopped (optional)
  • parsley chopped (optional)
  • lime wedges optional

Instructions

  • Preheat the oven to 400 degrees F (200 degrees C), and line a large baking sheet with parchment paper or a silicone mat. Set aside.
  • Add the diced potatoes to a bowl or the baking sheet. Add the oil, salt, black pepper, and garlic powder. Mix well to combine and roast for 20 minutes. Check the potatoes and add more time until they are golden and roasted.
    Diced russet potatoes on a lined baking sheet.
  • While the potatoes are in the oven, heat the oil in a large pan over medium-high heat.
  • Add the garlic and cook it by itself for 5 seconds to get the oil garlicky. Be careful not to burn the garlic.
    Minced garlic cooking in oil in a skillet.
  • Add the onion, zucchini, and bell pepper. Sauté over high heat for 3 minutes, mixing occasionally.
    Chopped onion, zucchini, and bell pepper added to garlic in a skillet.
  • Add the mushrooms, paprika, Italian seasoning, and a pinch of salt. Mix well and lower the heat to medium-low. Cover with a lid and cook until the potatoes are done, mixing often to prevent burning. The mushrooms will release water, but if they don't and the vegetable mixture is beginning to burn, add a splash of water.
    Sliced mushrooms added to vegetables in a skillet.
  • Once the potatoes are done, set them aside.
    Golden roasted potato cubes on a baking sheet.
  • To the pan, add the black beans and spinach. Mix well and cook until the spinach is incorporated into the mixture. Taste and add salt and pepper as needed.
    Adding black beans to the veggie hash in the skillet.
  • Add the vegetable mixture to the potatoes, and bake for 10 minutes. Optionally, sprinkle with fresh parsley and enjoy.

Notes

  • If meal prepping, do not add in the potatoes until ready to serve. The potatoes will get soggy with the juices of the vegetables.
  • Cut the veggies evenly so the hash cooks uniformly. The smaller the veggies, the quicker they'll cook.
  • A food chopper helps you cut even-sized pieces in a fraction of the time.
  • A cast-iron skillet gives you slightly charred, delicious potatoes and veggies.
  • Don't overcrowd the pan, or the veggies won't cook evenly or brown.

Nutrition

Serving: 1serving | Calories: 498kcal | Carbohydrates: 74g | Protein: 14g | Fat: 18g | Saturated Fat: 2.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 745mg | Potassium: 1740mg | Fiber: 12g | Sugar: 6g | Vitamin A: 2031IU | Vitamin C: 65mg | Calcium: 124mg | Iron: 6mg
QR Code linking back to recipe