Vegan Southwest Potato Hash

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I have always loved a good plate of hash browns, especially if you throw on some sriracha for good measure. But after going plant-based it was a struggle to get my potatoes and hash browns to crisp up without oil. I tried a lot of different methods and found some great ways to make it happen.

My favorite and the most accessible way to most everyone is using the oven. I also really like having frozen diced potatoes and shredded potatoes in the freezer along with a bag of chopped peppers and onions. This means I am always just a few minutes away from having a big batch of hash browns ready to go for breakfast or a warm late-night snack.

If you go ahead and try this recipe, let me know what you think and share a picture on my Instagram and Facebook page of how it turned out!

Vegan Southwest Potato Hash

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• Author: Gabriel Miller
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 2 servings 1x

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Description

This Vegan Southwest Potato hash is a great way to start your day with a healthy plant-based breakfast made from a simple starchy staple!

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Ingredients

• 3 cups diced potatoes (fresh or frozen)

• 1 cup cooked black beans

• 1/4 cup chopped onions

• 1/4 cup diced bell peppers

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/4 tsp black pepper

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Instructions

1. Add all of the ingredients into a large bowl. Mix together so that the spices are well distributed. Place onto a baking sheet lined with parchment paper.

2. Bake for 40 minutes at 425 degrees Fahrenheit, stirring halfway through.

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• Category: vegan hash browns, plant based gabriel potato hash, wfpb potato hash, vegan potato hash, southwest potato hash
• Method: Baking

Keywords: vegan hash browns, plant based gabriel potato hash, wfpb potato hash, vegan potato hash, southwest potato hash

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