Bean, Potato, & Veggie Vegan Breakfast Hash #vegetarian #recipes

This vegetarian breakfast hash, brimming with potatoes and veggies, is made completely in the broiler, utilizing just a preparing dish and sheet skillet!

Flavorful or sweet breakfast?! Which one do you like? I go to and fro! Now and then I love a sweet breakfast, similar to this carrot cake prepared cereal, and different occasions I just truly need some exquisite potatoes and ketchup. With an end goal to remember much more vegetables for my eating routine, I've been joining those potatoes with other solid goodness.

This morning meal hash highlights potatoes, pinto beans, zucchini, squash, ringer peppers, and mushrooms! You can switch up the beans or vegetables you use (tomatoes and spinach would be delightful!) Maybe you need to include something "substantial" like these seitan breakfast frankfurters.


Bean, Potato, & Veggie Vegan Breakfast Hash #vegetarian #recipes #breakfast #vegetables #vegan


  • 4 cups potatoes - peeled and cubed
  • salt and pepper to taste
  • 1 can pinto beans - drained and rinsed
  • 1 cup zucchini - chopped
  • 1 cup squash - chopped
  • 1 red bell pepper - chopped
  • 1/2 cup mushrooms - sliced
  • 1.5 tsp garlic powder
  • 1.5 tsp onion powder
  • 1/2 tsp paprika
  • pinch of chili flakes


  1. Pre-heat the oven to 425 degrees Fahrenheit.
  2. Toss the potatoes with salt and pepper and spread out on a parchment-lined baking sheet. Let the potatoes bake for 25 minutes. Toss and put back into oven.
  3. In a separate baking dish or cast iron pan, mix the remaining veggies, beans, and spices together. Put the baking dish in the oven next to the potatoes and continue to bake both for 15 minutes.
  4. Stir the potatoes in with the veggies and beans, season with more salt and pepper if desired, and serve!

For More Details :

Read More Our Recipe : Jalapeno Popper Cups with Bacon

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