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Potato & Vegetable Hash

A large skillet of potatoes and nutritious veggies if all you need for a satiating and stunning breakfast!

Brunch has become an American tradition. It is a time to relax on a Sunday with friends and family while bonding over good food. It has grown so popular that many restaurants now offer elaborate brunch menus and make a significant profit from the occasion. I’ve been to plenty of brunch spots myself and often notice that you’re paying more for the aesthetic and Instagram-worthy ambiance than for the food itself. While the setting and plating may be beautiful, the dishes aren’t always extraordinary or unique. Still, people are willing to pay a premium for smaller-than-normal portions in a nice atmosphere. From a business standpoint, it makes sense, but spending $35 on the simplest brunch foods feels a bit unreasonable to me.

That’s what inspired me to start hosting brunch at home. I can spend just $15 on three dishes that feeds 3 people! One dish I made recently is potato and vegetable hash made with potatoes, chard, red bell peppers, and onions. I finished it with vegan cheese, cilantro, and avocado, making it both colorful and completely vegan-friendly. It’s also nutritious and satisfying, perfect for brunch cravings. Thanks to a generous blend of spices, the dish is so flavorful you won’t even miss the absence of meat.

This dish is highly customizable and a great way to utilize whatever is left if your refrigerator. Root or dryer vegetables are ideal since the hash is intended to be crispy. Soggy hash is not the most ideal.

Prep Time 10 mins
Cook Time 36 mins
Total Time 46 mins
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 251
Dietary: Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian
Description

Incorporate a variety of vegetables into your diet by making this vegan and gluten-free hash.

Ingredients
  • 1 tablespoon vegan butter or neutral oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1/3 cup chopped Swiss chard stems, optional
  • 2 cups chopped Swiss chard leaves, optional
  • 3 tablespoons chopped garlic
  • 1 1/2 teaspoon cumin
  • 2 teaspoon paprika
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 4 cups frozen or fresh unsalted potato cubes (This recipe includes cook time for frozen potatoes only)
  • 1/2 cup vegan cheese
  • cilantro for garnishing (optional)
  • sliced avocado to top (optional)
Instructions
  1. 1
    Preheat oven to 400 F.
  2. 2
    In a 10 inch cast iron skillet or oven-safe pan on medium heat, add butter or oil and add in the onion, bell pepper, and chard stems. Sauté for a ~6 minutes or until the vegetables have cooked and are lightly browned.
  3. 3
    Add in all the spices and frozen potatoes and sauté for an additional 8 minutes until everything is browned and well incorporated.
  4. 4
    Add in the rainbow chard leaves and cook for an additional 2 minutes, until the leaves are slightly wilted. Bury the chard under the hash and bake the entire hash in the oven for 15 minutes at 400 F.
  5. 5
    Remove the hash from the oven and add cheese. Place the pan oven again for an additional 5 minutes.
  6. 6
    Remove the pan from the oven and allow it to cool for 5 minutes. Top with avocado and cilantro.
  7. 7
    Serve with hot sauce or sauce of choice.

Nutrition Facts

Servings 4

Serving Size 1

Amount Per Serving
Calories 251kcal
% Daily Value *
Total Fat 9.2g15%
Sodium 474.2mg20%
Total Carbohydrate 38.2g13%
Dietary Fiber 6.4g26%
Sugars 4.7g
Protein 5.2g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store hash in an airtight container for up to 7 days.

The hash is best served hot when the cheese is gooey and melted.

Keywords: hash, vegetable, potato hash, brunch, breakfast
Read it online: https://eatswithjamie.com/recipe/potato-vegetable-hash/