Vegan Breakfast Hash
Craving a savory breakfast? This hearty vegan breakfast hash is loaded with potatoes, mushrooms and colorful vegetables, roasted until tender and golden. A comforting, plant-based way to start the day.
Ingredients
- 4 potatoes cut into cubes
- 2 cups mushrooms chopped
- 2 carrots cut into small cubes
- 1 bell pepper chopped
- 1 zucchini cut into cubes
- 3 cloves garlic finely chopped
- 1 onion chopped
- ½ cup sweet corn
- 3 Tbsp olive oil
- 3 bay leaves
- fresh parsley for garnish
- smoked paprika to taste
- salt to taste
- pepper to taste
Instructions
- In a pan, heat 2-3 tablespoons of olive oil over medium heat.
- Saute the garlic and onion with the bay leaves until the onion turns translucent.
- Add the mushrooms and cook until they develop some color.
- Add the zucchini and bell pepper and cook for another 5 minutes.
- Grease a baking dish with olive oil, then add the potatoes, carrots, corn and the sauteed vegetables.
- Season with smoked paprika, salt and pepper and mix to combine.
- Bake at 200 degrees Celsius (400 degrees Fahrenheit) for 25-30 minutes, or until the potatoes are fork-tender and cooked through.
- Garnish with fresh parsley and serve.
Notes
Use this as a base guide and add whatever vegetables you have on hand; leftovers reheat best in a hot pan or oven.