This potato breakfast hash is a perfect breakfast or weekend brunch recipe. It’s packed with flavours and colourful veggies and topped with a creamy sauce. On top of that, it’s on the table in under 30 minutes!
Prep time: 5 minutes
Cook time: 25 minutes
Servings: 2
Ingredients
-
2 potatoes
-
1 onion
- 1-2 tbsp olive oil for frying (see notes for oil-free)
-
Handful of mushrooms (about 15)
-
1 green pepper
-
1 cup chickpeas
-
Handful of cherry tomatoes
Sauce
- 2 tbsp vegan mayo (see notes for oil-free)
- 1 tbsp dijon mustard
- 1 tbsp lime or lemon juice
- 1/2 tsp salt
- 1/3 cup water
Equipment
- Frying pan
Instructions
- Chop potatoes into small cubes (about 3/4 in. thick) and fry in olive oil on medium heat. Stir occasionally.
- Finely slice an onion and add to the potatoes after about 10 minutes.
- Next, chop mushrooms and green pepper, and slice cherry tomatoes in halves.
- After the onions have fried for 5 minutes, add in the mushrooms and green pepper.
- Prepare the sauce in a small jar then set aside.
- Once the mushrooms and green pepper are cooked (about 5 mins), add the cherry tomatoes and chickpeas and fry for another 2 mins.
- Serve and top with sauce, enjoy!
Notes
*For an oil-free version of this potato breakfast hash, fry the onion in a few tbsp of water or vegetable stock, and substitute oil-free hummus for the vegan mayo.
