Description
Remember Hash? Fried potatoes, onions and whatever was left in the fridge? I made this oil-free Vegan Breakfast Hash to continue that family tradition.
Ingredients
Scale
- 2 Russet Potatoes, cubed
- 1 1/2 cups Cauliflower, riced
- 3/4 cups Mushrooms, diced fine
- 2 Tbs Walnuts, chopped fine (optional)
- 2 Tbs Low Sodium Soy Sauce
- 1 1/2 tsp Chili Powder
- 1/2 tsp Smoked Paprika
- 1 Yellow Onion, diced
- 1 Red Bell Pepper, diced
- 1 Jalapeno, diced (optional)
- 1/4 cup Ketchup
- 1/2 tsp Oregano
- 1/4 tsp Thyme
- Black Pepper to taste
Instructions
- Preheat oven to 400 degrees F
- Scrub potatoes and cut into 3/8" cubes, place in bowl of cold water
- Mix riced cauliflower, chopped mushrooms, and optional chopped walnuts in a separate bowl
- Stir in soy sauce, chili powder, and paprika
- Spread taco mixture on one parchment-lined baking sheet
- Rinse and drain potatoes and spread on a 2nd parchment-lined baking sheet
- Bake both pans of veggies, stirring after 30 minutes, and then baking an additional 10-15 min
- Meanwhile, dice the onion and saute in a large skillet until softened.
- Use 1-2 Tbs of veg broth or water to prevent sticking
- Add diced Red Bell Pepper and jalapeno (if using) and simmer gently.
- When potatoes and the taco meat are finished, add to the skillet and stir to combine
- Add ketchup, oregano, and thyme and stir to mix
- Add a few grinds of black pepper to taste
- Simmer until heated through and serve with additional ketchup or gravy