Can I use fresh potatoes instead of frozen diced ones?

While the recipe calls for frozen diced potatoes for convenience and crispiness, you can use fresh potatoes. You'll need to par-boil and dice them first, then cook them for a similar duration until crispy.

What gives the cilantro-yogurt sauce its flavor?

The cilantro-yogurt sauce gets its bright, tangy flavor from plain dairy-free yogurt, fresh lemon juice, and dried cilantro, creating a refreshing counterpoint to the savory hash.

How should I store leftover Crispy Breakfast Hash?

Store any leftover Crispy Breakfast Hash in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet to help retain some crispiness.

Can I add more vegetables or protein to this hash?

Absolutely! Feel free to incorporate other vegetables like spinach or mushrooms during the last few minutes of cooking. For extra protein, crumbled vegan sausage or tofu scramble would be delicious additions.

7 years ago

Crispy Breakfast Hash
[Vegan]

NM By: Nicole Malik

Author Bio

Plant-based cooking just got easier than ever! Cleanup is a snap when your dinner cooks... Read More

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A vibrant Crispy Breakfast Hash served in a skillet or on a plate, topped with a drizzle of white cilantro-yogurt sauce and fresh green cilantro garnish.

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Discover more recipes with these ingredients

Crispy Breakfast Hash [Vegan]

Dairy Free

Big, hearty breakfasts are the way to go! But, if you don't like spending all morning in the kitchen simple and filling one-skillet meal comes together easily with items you already have in your pantry!

Ingredients You Need for Crispy Breakfast Hash [Vegan]

For the Breakfast Hash:

2 tablespoons (30 ml) olive oil
1 green bell pepper, seeded and chopped
1 red onion, chopped
3 cups (600 g) frozen diced potatoes
1/4 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon salt
1/2 teaspoon garlic powder
1 (15-oz [425-g]) can black beans, drained and rinsed
Dried cilantro
Yogurt Sauce
1/2 cup (120 g) plain dairy-free yogurt
1 tablespoon (15 ml) lemon juice
1 tablespoon (2 g) dried cilantro

For the Yogurt Sauce:

1/2 cup plain dairy-free yogurt
1 tablespoon lemon juice
1 tablespoon dried cilantro

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How to Prepare Crispy Breakfast Hash [Vegan]

Heat the olive oil in a large nonstick skillet over medium heat. Add the bell pepper and red onion. Cook for 4 to 5 minutes, until softened.
Add the potatoes, chili powder, cumin, salt and garlic powder. Stir. Cook for 15 to 17 minutes, stirring occasionally, until the potatoes are heated through. Add the black beans and cook for 2 to 3 minutes, until warm.
To make the sauce, mix together the dairy-free yogurt, lemon juice and cilantro in a small bowl.
Serve the breakfast hash with a drizzle of the cilantro-yogurt sauce and extra cilantro for garnish.