Vegan Breakfast Hash Recipe

Olive oil: Used for sautéing the vegetables and adds a rich flavor.

Onion: Provides a sweet and savory base for the hash.

Garlic: Adds a pungent and aromatic flavor.

Red bell pepper: Adds sweetness and a pop of color.

Yellow bell pepper: Adds a different layer of sweetness and color.

Potatoes: The main starchy component that makes the hash hearty.

Smoked paprika: Adds a smoky, slightly spicy flavor.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and depth.

Black beans: Adds protein and a creamy texture.

Avocado: Provides a creamy, rich finish.

Cilantro: Used for garnish and adds a fresh, herbaceous note.

When cooking the potatoes, make sure to dice them into uniform pieces to ensure even cooking. If you find that the potatoes are sticking to the skillet, you can add a splash of water or vegetable broth to help them cook through without burning. This will also create a bit of steam, which can speed up the cooking process.

• Olive oil - Substitute with coconut oil: Coconut oil provides a slightly different flavor and is great for high-heat cooking.

• Onion - Substitute with shallots: Shallots offer a milder and sweeter taste compared to onions.

• Garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it has a slightly different flavor profile.

• Red bell pepper - Substitute with poblano pepper: Poblano peppers add a mild heat and a different flavor dimension.

• Yellow bell pepper - Substitute with orange bell pepper: Orange bell peppers have a similar sweetness and texture.

• Potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor and nutritional profile, being richer in vitamins.

• Smoked paprika - Substitute with regular paprika: Regular paprika can be used if smoked paprika is not available, though it lacks the smoky flavor.

• Salt - Substitute with soy sauce: Soy sauce can add a different depth of flavor and umami.

• Black beans - Substitute with kidney beans: Kidney beans have a similar texture and can be used interchangeably.

• Avocado - Substitute with guacamole: Guacamole can be used if you want a pre-made option with added flavors.

• Cilantro - Substitute with parsley: Parsley offers a different but fresh flavor and can be used if cilantro is not preferred.

• Allow the vegan breakfast hash to cool completely before storing. This helps to prevent condensation, which can make the dish soggy.
• Transfer the cooled hash into an airtight container. For best results, use a container that is just the right size to minimize air exposure.
• Store the container in the refrigerator. The hash will stay fresh for up to 4-5 days.
• For longer storage, consider freezing the hash. Place the hash in a freezer-safe container or a resealable plastic bag. Be sure to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness.
• When ready to eat, thaw the hash in the refrigerator overnight if frozen.
• Reheat the hash in a skillet over medium heat, stirring occasionally until heated through. You can also reheat it in the microwave, but be sure to stir halfway through to ensure even heating.
• If the hash seems dry after reheating, add a splash of olive oil or a bit of vegetable broth to restore moisture.
• Garnish with fresh avocado and cilantro just before serving to maintain their fresh flavors and textures.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Once the oil is hot, add the leftover Vegan Breakfast Hash and cook, stirring occasionally, until heated through, about 5-7 minutes. This method helps maintain the crispiness of the potatoes and the flavors of the bell peppers.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the Vegan Breakfast Hash evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Bake for about 15-20 minutes, or until heated through. This method is great for reheating larger portions and ensures even heating.

• Microwave Method: Place the Vegan Breakfast Hash in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Microwave on high for 2-3 minutes, stirring halfway through. This is the quickest method but may result in softer potatoes.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the Vegan Breakfast Hash in the air fryer basket in a single layer. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method helps to restore some of the original crispiness.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Spread the Vegan Breakfast Hash on a toaster oven tray and cover with aluminum foil. Heat for 10-15 minutes, or until warmed through. This method is convenient for smaller portions and provides even heating.

• Large skillet: A wide, flat-bottomed pan used for cooking the hash ingredients evenly over medium heat.

• Spatula: A tool for stirring and flipping the ingredients in the skillet to ensure even cooking.

• Chef's knife: A sharp knife for dicing the onion, bell peppers, potatoes, and avocado.

• Cutting board: A surface to safely chop and dice all the vegetables and avocado.

• Measuring spoons: Tools to measure out the olive oil, smoked paprika, salt, and pepper accurately.

• Garlic press: An optional tool to mince the garlic quickly and efficiently.

• Colander: A strainer used to drain and rinse the black beans before adding them to the skillet.

• Mixing bowl: An optional bowl to hold the diced vegetables before adding them to the skillet.

• Serving spoon: A large spoon used to serve the finished breakfast hash.

• Tongs: Optional tool for handling and mixing the ingredients in the skillet.

Prep ingredients ahead: Dice the onion, bell peppers, and potatoes the night before to save time in the morning.

Use canned beans: Opt for canned black beans instead of cooking them from scratch to cut down on preparation time.

Microwave potatoes: Partially cook the potatoes in the microwave for 5 minutes before adding them to the skillet to reduce cooking time.

One-pan method: Use a large skillet to cook everything together, minimizing cleanup and speeding up the process.

Batch cooking: Make a larger batch and store leftovers in the fridge for quick reheating throughout the week.