Breakfast Potato Hash [Roasted + Skillet]
User Reviews
5
Breakfast Potato Hash [Roasted + Skillet]
Description
The recipe begins by roasting diced russet potatoes tossed with olive oil, salt, black pepper, and garlic powder until they develop a golden brown, crispy exterior. Meanwhile, garlic slices are cooked briefly in oil to infuse flavor, followed by a quick sauté of diced red onion, zucchini, and bell pepper. Mushrooms, paprika, Italian seasoning, and salt are then added and cooked over medium-low heat until softened.
Black beans are drained and rinsed before being incorporated, with optional spinach and chopped parsley stirred in toward the end for added nutrition and freshness. The interplay of crispy roasted potatoes and tender sautéed vegetables creates a balanced texture. The seasoning blend provides a warm and aromatic background suitable for breakfast.
For meal prep, keep potatoes separate until ready to serve to prevent sogginess from vegetable juices. Cutting vegetables evenly ensures uniform cooking, and a cast-iron skillet can help achieve slight charring for flavor. Avoid overcrowding the pan to promote even browning.
Ingredients
- 3 large russet potato diced
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- 2 tablespoons olive oil
- 4 garlic thinly sliced, cloves
- 1 small red onion diced
- 1 large zucchini diced
- 1 red bell pepper diced, or green bell pepper
- 1 cup mushroom sliced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 black beans drained and rinsed, 15.5-ounce can
- salt to taste
- black pepper to taste
- 2 cups spinach chopped (optional
- parsley chopped (optional
- lime optional, wedges
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.
Notes
- For meal prepping, add potatoes only when ready to serve as they can become soggy if mixed too early with vegetables.
- Cut vegetables into even sizes to ensure uniform cooking.
- A food chopper can speed up preparation with consistent cuts.
- A cast-iron skillet helps develop a slightly charred texture on potatoes and vegetables.
- Do not overcrowd the pan to allow even browning and cooking of vegetables.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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