Simple Vegan Breakfast Hash
Simple vegan breakfast hash with russet potatoes and sweet potatoes.
Servings: 6
Ingredients
For the 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 the garlic and onion mixture
- 1 medium onion diced
- 5 cloves garlic finely diced or minced
- 1 teaspoon olive oil
- salt and pepper to taste
Instructions
- Combine the diced potatoes with the spices and ¼ cup of olive oil, then mix well. Bake the potatoes in a glass casserole dish at 450 degrees for 40-50 minutes, checking and stirring ever 20 minutes, until crispy
- Use a spatula to unstick the potatoes from the pan each time you stir
- Sautee the 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 the potatoes are crispy, remove them from oven and stir in the garlic and onion skillet mixture until combined
Video
Nutrition
Calories: 223kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 804mg | Potassium: 641mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5354IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 2mg