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Veggie Potato Hash (RECIPE)

Make a healthy vegan breakfast hash with potatoes, mushrooms, bell peppers, greens, and black beans for a quick savory morning meal to feed a crowd.

BY Amber M., Feb 21, 2024

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Veggie Potato Hash (RECIPE)

Ingredients


  • 15 ounce can chickpeas, rinsed, drained and patted dry of moisture
  • 4 cups potatoes*, chopped (peeled if desired but I left the skin on mine)
  • 2 tablespoons extra virgin olive oil (use Kasandrinos)
  • 1 cup zucchini, chopped
  • 1 cup sweet onion, chopped
  • 1 medium red bell pepper, chopped
  • ½ cup baby bella mushrooms, thinly sliced
  • 2 cups kale, chopped
  • 2 large cloves garlic, minced
  • ½ teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Salt and pepper to taste

Instructions

  • 1. In a large skillet, heat the olive oil over medium heat.


  • 2. Add in the potatoes and onion and cook until the potatoes begin to soften and brown just a bit, about 6 minutes. Stir in the zucchini, pepper, garlic, mushrooms, paprika, cumin, and salt and pepper. Cook 4 additional minutes until the excess moisture of the mushrooms has mostly cooked out.



  • 3. Stir in the kale and chickpeas and continue to cook, stirring often, until the kale has wilted and the chickpeas are heated through.


  • 4. Season with additional salt and pepper to taste and ENJOY!

Enjoy!!


Servings : 4 
Ready in : 20 Minutes
Course : Dinner, Lunch, Main Dish

Calories: 300kcal

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