Even after transitioning from veganism to vegetarianism, and now being a pescetarian (I eat fish occasionally), I still get asked what I eat.
The question is silly to me now, because eating this way is so natural for me.
Vegan food is delicious!
This recipe is one of my favorite breakfast hashes, and is so easy to make!
I like the mixture of both sweet and russet to add some flavor and texture variety.
Drizzle them with some olive oil, sprinkle on some spices, and throw them in the oven!
This will add the extra flavor boost to this dish.
You can make this dish without the garlic and onion, but I really prefer the taste this way!
I usually sautee them for around 5-10 minutes.
You can now eat them straight from the pan…or finish making the hash…either way 😉
I usually enjoy ketchup when I eat my potatoes, but this doesn’t even need it! The flavor is so good!
This recipe is similar to my Famous Crispy Potato Casserole and both are always hits when I serve them!
Try this for your next breakfast!
- For Potatoes:
- 3 medium russet potatoes, peeled and diced
- 1 large sweet potato, peeled and diced
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon dried thyme
- 2 teaspoons sea salt
- 1 teaspoon pepper
- ¼ cup olive oil
For skillet mixture:
- 1 medium onion, diced
- 5 cloves of garlic, finely diced or minced
- 1 teaspoon olive oil
- sprinkle of sea salt & pepper
- Combine diced potatoes with spices and ¼ cup of olive oil, mix well. Bake in a glass pyrex dish at 450 degrees for 40-50 minutes, stirring several times, until crispy
- Sautee onion, garlic, 1 teaspoon of olive oil, and a sprinkle of sea salt and pepper in a skillet. Cook for 5-8 minutes, or until browned
- Once potatoes are crispy, transfer into skillet with garlic and onion mixture, mix well