Vegan Potato and Veggie Hash

Chopped potatoes mixed in with colorful veggies like kale, red pepper, purple cabbage and zucchini for a colorful veggie hash.

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Vegan Potato and Veggie Hash

Delicious and Easy Hash Recipe with potatoes, onions, kale and diced vegetables comes together quickly in a skillet. You can pull this off in under 30 minutes, or make it ahead and simply reheat when you're ready for a tasty vegan breakfast hash.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast & Brunch

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 121kcal

Author: Debra Klein

Equipment

Ingredients

2 tablespoon olive oil
1 lb. yukon gold potatoes small dice
1 small onion sliced thin
1 small zucchini diced
1 red bell pepper diced
⅛ head of red cabbage
2 leaves lacinato kale sliced super thin
½ teaspoon cumin
½ teaspoon sea salt
¼ teaspoon garlic powder
¼ teaspoon turmeric
¼ teaspoon ground black pepper
½ cup water

Instructions

Chop all veggies before you begin, cutting the potatoes last, so they don't begin to oxidize. I like to cut the kale, cabbage and onion into super thin strips and the zucchini, bell pepper and potatoes into small diced cubes.
Heat a heavy skillet over medium-high heat.
Add the oil and when it starts to heat up, add the potatoes. Stir to coat with the oil. Evenly distribute the potatoes into the skillet and leave them undisturbed for 2-3 minutes while they start to brown.
Stir well and add the onion into the pan. Stir again to coat onion with the oil and leave the onions to cook and begin to caramelize. If the pan is dry, add 1 tablespoon of the water and mix. Otherwise, leave undisturbed.
Continue to add vegetables in order of how long they'll take to cook. IF using same veggies as I did, it will be potatoes, onions, zucchini and bell pepper, cabbage and kale. After each addition, mix well, leave undisturbed, adding 1-2 tablespoons water, as needed to keep pan from drying out.
This entire process should take about 10 minutes. I added the spices after adding the zucchini and bell pepper. Honestly, you can add them after any addition of vegetables, stirring well to evenly distribute and coat the vegetables.
When all the veggies have been added and have sufficiently cooked/wilted, turn off the stove and mix well. Taste for seasoning, adding more salt and pepper as desired. Sprinkle with fresh herbs and serve warm.
Store in an airtight container in the fridge for up to a week. Reheat on the stovetop in a heavy skillet until just heated through (less than 5-minutes), or in the oven at 350 for 10-15 minutes.

Notes

The smaller you dice the potatoes, the quicker they will cook through. If you're short on time, consider shredding the potatoes on the biggest holes of a box grater or in your food processor.

Nutrition