Vegetable Hash
A healthy one-pot vegetable hash made with potatoes, cucumbers, red peppers, mushrooms, corn, cherry tomatoes, and beans for a quick savory breakfast or weeknight meal.
Ingredients
- 1 lb (16 oz) potatoes cubed - I used baby red and yellow potatoes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 large red bell pepper chopped
- 8 ounces white mushrooms sliced
- 1 medium cucumber sliced
- 1 cup grape tomatoes whole or sliced
- 1 cup corn frozen or fresh
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1 teaspoon paprika
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 pinch chili flakes/crushed red pepper
- 1 14.5 oz can beans drained and rinsed - I used a mix of black, pinto, and kidney beans
Instructions
- In a large skillet or dutch oven, add potatoes with 2 tablespoons of water or oil on medium heat. Toss with salt and pepper.
- Sauté the potatoes until tender, about 20-25 minutes. You may need to stir frequently to keep them from sticking.
- Add the remaining ingredients except the beans into the skillet and sauté until the vegetables are tender, about 10 minutes.
- Add the beans and cook for another minute or two before serving.
Notes
- Topping ideas that would go great with this recipe are sliced avocado, hot sauce, creamy vegan ranch dressing, or your favorite salsa.
- Storage - Leftovers will keep for up to 4 days in the fridge in an airtight container.