Potato Breakfast Hash

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

1. Chop potatoes into small cubes (about 3/4 in. thick) and fry in olive oil on medium heat. Stir occasionally.
2. Finely slice an onion and add to the potatoes after about 10 minutes.
3. Next, chop mushrooms and green pepper, and slice cherry tomatoes in halves.
4. After the onions have fried for 5 minutes, add in the mushrooms and green pepper.
5. Prepare the sauce in a small jar then set aside.
6. Once the mushrooms and green pepper are cooked (about 5 mins), add the cherry tomatoes and chickpeas and fry for another 2 mins.
7. 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.