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Breakfast Potato Hash [Roasted + Skillet]
5 from 102 votes

Breakfast Potato Hash [Roasted + Skillet]

This breakfast potato hash uses diced russet potatoes roasted until golden, combined with a sautéed mix of garlic, red onion, zucchini, bell pepper, and sliced mushrooms. Seasonings like garlic powder, paprika, and Italian herbs add warmth and depth. Black beans and optional spinach provide heartiness and color, while a sprinkle of parsley brightens the dish, making it suitable for a filling breakfast or brunch.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4 to 6
Calories: 572 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 400 degrees F., and line a large baking sheet with parchment paper or a silicone mat. Set aside.
  2. 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.
  3. While the potatoes are in the oven, heat the oil in a large pan over medium-high heat.
  4. Add the garlic and cook it by itself for 5 seconds to get the oil garlicky. Be careful not to burn the garlic.
  5. Add the onions, zucchini, and bell pepper. Saute over high heat for 3 minutes, mixing occasionally.
  6. 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.
  7. Once the potatoes are done, set them aside.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 4 to 6

Amount Per Serving

Calories 572

% 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.