Are you a savory or sweet breakfast person? I mostly love savory breakfast foods and this Vegetarian Spicy Breakfast Hash checks all the boxes for me! I served it with a runny egg, but you can easily remove that and add a tofu scramble or something to make it vegan! Keep reading for the full recipe!
Ingredients
The very first thing you need for this vegetarian Spicy Breakfast Hash is potatoes… obviously! Any kind will work, but you’ll want to make sure they are already cooked and cooled before you start this recipe.
Next, chop up a bunch of veggies! I always start this spicy breakfast hash with onions and bell peppers and build on that. But be creative! I added zucchini to this one and it was great. You’ll also need lots of garlic and a jalapeno!
The Method
Start your spicy breakfast hash by sauteeing all the veg (except the potatoes) in some olive oil over a medium-low heat. Add the garlic and jalapenos toward the end of that so they don’t burn. After all your veggies are nice and translucent, remove the veggies from the skillet and set aside.
Then, increase the heat on your skillet a tad and add more oil if necessary. Once the skillet is good and hot, drop your diced potatoes in! Spread them out so each one is touching the skillet and has the opportunity to crisp up. Add salt at this point. You don’t want bland potatoes! Give them plenty of time to get crispy, being sure nothing is burning, and give them a flip to do the same thing on the other side!
Once all of the potatoes are crispy, lower the heat to low and add all your sauteed veggies back in. Mix them up, and then splash them with soy sauce (or tamari) and balsamic vinegar. You can adjust both of these to taste, but I’d start on the lower end with the balsamic. Cook for just a minute more so that everything has married together. Add salt and pepper to taste, make sure everything is evenly coated, and you’re ready to serve!
One of the most important things when cooking is to learn how to adjust everything to taste. Unless a recipe calls for exact weights of ingredients, you have to be able to adjust things like salt and acid to taste. If you use a higher volume of potatoes or veggies in this spicy breakfast hash, you will obviously need more salt and acid.
Hope you enjoy this Spicy Breakfast Hash recipe! If you decide to make it, be sure to post a picture on Instagram using the #SNGeats.
Spicy Vegetarian Breakfast Hash
Ingredients
- 5 small potatoes (or 2-3 larger potatoes) precooked and diced
- 1 yellow or red onion diced
- 1/2 red bell pepper diced
- 1 zucchini diced
- 2 garlic cloves peeled and minced
- 1 jalapeno (use less or none if you don't like spice diced
- 1-3 tbsp olive oil
- 1-2 tbsp tamari (or soy sauce) start low and adjust to taste
- 1 tbsp balsamic vinegar
- salt and pepper to taste
Instructions
- Dice all veggies and heat 1 tbsp olive oil in a large skillet over medium-low heat. Add onion, bell pepper, and zucchini. Once those have softened and become translucent, add garlic and jalapeno. Hit it with just a touch of salt and stir to combine. Continue cooking til everything is a nice golden color, then remove from heat and transfer to a separate container.
- Increase heat to medium, add a little bit more oil, and throw in your diced potatoes. Salt potatoes and make sure everything is evenly spread around the pan. Allow them to sit untouched for a bit until they're crispy, then flip to the other side. Let that side get crispy before lowering the heat.
- Add sauteed veggies back to the pan and drizzle the tamari and balsamic. Stir to combine and adjust salt and pepper to taste.
- Serve topped with a runny egg or tofu scramble and enjoy!
