Hearty vegan oil-free breakfast potatoes that use russet potatoes, mushrooms, kale, and chickpeas to leave those bellies full!  They don’t have to be for just breakfast, eat them for lunch, dinner, or because potatoes are amazing.  They’re a blank canvas just waiting for some delightful seasoning concoction to add some flavor and they’re incredibly satiating.

Potato Hash [Vegan, Oil-Free]

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Ingredients

  • 1.5 lbs (680 grams) russet or golden potatoes, scrubbed clean and 1 inch (about 2.54 cm) cubed
  • 1/4 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • Pepper to taste
  • 1 onion, diced
  • 2 red or green bell peppers, large diced
  • 8 ounces (227 grams) button mushrooms, wiped clean and quartered
  • 1/4 cup vegetable broth
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 can (15 oz (426 g)) chickpeas, drained and rinsed
  • 2 handfuls of chopped fresh kale
  • 2 tablespoons tamari
  • 1 tablespoon nutritional yeast
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Preparation

  1. Preheat oven to 425 F (220 C).
  2. In a bowl toss the cubed potatoes with salt, onion powder, chili powder, and pepper.
  3. Add the potatoes to a baking tray lined with either parchment paper or a silicone mat.  Roast for 25-30 minutes, stirring halfway through.
  4. For oil-free cooking add the diced onion to a large preheated skillet on medium to medium-low and cook stirring frequently until translucent and brown bits formed on the bottom of the pan (but not burnt), lowering the heat if needed so they don’t burn.
  5. Once the onions have taken on some color, deglaze the pan with 1/4 cup of broth, this will remove the brown bits on the bottom of the pan. Let most of the liquid evaporate and add the bell peppers, mushrooms, garlic powder, and crushed red pepper (if using) to the skillet.
  6. Cook until softened and the mushrooms have started to brown.  The vegetables will release more liquid, but if they’re burning turn down the heat and deglaze the pan with 1-2 tablespoons of water or vegetable broth.
  7. When the mushrooms have browned, shrunk in size, and released their liquid, add the cooked potatoes, chickpeas, kale, tamari, and nutritional yeast.  Place a lid on the skillet to help wilt the kale and stir occasionally. Once the kale is wilted, serve.
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Notes

How long your potatoes take will be determined by how large your cuts are. If potatoes are just too dry add a tablespoon of vegetable broth to the bowl with the seasonings to help them stick.

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