Breakfast Potato Hash [Roasted + Skillet]
User Reviews
5.0
102 reviews
Excellent
Breakfast Potato Hash [Roasted + Skillet]
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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!
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Ingredients
- 3 large russet potatoes, diced
- 3 tablespoons of olive oil
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 2 teaspoons of garlic powder
- 2 tablespoons of 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 mushrooms, sliced
- 1 teaspoon of paprika
- 1 teaspoon of Italian seasoning
- 1 (15.5-ounce) can of black beans, drained and rinsed
- salt and pepper to taste
- 2 cups of spinach, chopped (optional)
- Parsley, chopped (optional)
- Lime wedges (optional)
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Instructions
- Preheat the oven to 400 degrees F., 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 a golden, roasted color is achieved.
- 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.
- Add the onions, zucchini, and bell pepper. Saute over high heat for 3 minutes, mixing occasionally.
- Add the mushrooms, paprika, Italian seasoning, and a pinch of salt. Mix well and lower the heat to a medium-low. Cover with a lid and cook until the potatoes are done. Mix often to prevent burning. The mushrooms will release water, but if they don't and the vegetable mixture is beginning to burn, and a splash of water.
- Once the potatoes are done, set them aside.
- 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 to taste.
- Add the vegetable mixture to the potatoes, and bake for 10 minutes Optionally, sprinkle fresh parsley and enjoy.
Equipments used:
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 veg evenly: This ensures that the veggie breakfast hash cooks uniformly. Also, remember, the smaller the veggies, the quicker they'll cook.
- To save time: A food chopper helps you cut even-sized pieces in a fraction of the time.
- Use the right pan: A cast-iron skillet produces slightly charred, delicious potatoes/veg.
- Don't overcrowd the pan: Otherwise the veggies won't cook evenly or brown.
Nutrition Information
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Calories
572kcal
(29%)
Carbohydrates
87g
(29%)
Protein
19g
(38%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Sodium
630mg
(26%)
Potassium
2068mg
(59%)
Fiber
16g
(64%)
Sugar
6g
(12%)
Vitamin A
2031IU
(41%)
Vitamin C
65mg
(72%)
Calcium
124mg
(12%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Calories | 572kcal | 29% |
| Carbohydrates | 87g | 29% |
| Protein | 19g | 38% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 630mg | 26% |
| Potassium | 2068mg | 44% |
| Fiber | 16g | 64% |
| Sugar | 6g | 12% |
| Vitamin A | 2031IU | 41% |
| Vitamin C | 65mg | 72% |
| Calcium | 124mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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