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Vegan Breakfast Hash

Vegan Breakfast Hash (Oil-Free)

Print Recipe
A quick and easy whole-food, plant-based savoury breakfast with pinto beans, yukon gold potatoes and veggies.
Prep Time 40 minutes
Servings 3
Calories 456
Author carleigh

Equipment

  • Oven Safe Pan

Ingredients

  • 8 Yukon Gold Potatoes chopped
  • 1.5 Cups Canned Pinto Beans drained and rinsed
  • ½ Zucchini chopped
  • 1 Red Bell Pepper chopped
  • ½ Cup Mushrooms sliced
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 3 Cloves Garlic Minced
  • ½ Yellow Onion diced

Instructions

  • Preheat oven to 375F.
  • Chop your potatoes and lay them out on a parchment paper lined baking sheet. Sprinkle with salt and pepper and put in the oven. Bake for 25 minutes.
  • Chop your bell pepper, zucchini, onion, mushrooms and mince your garlic. Drain and rinse your beans. Add all of these ingredients to a separate baking or casserole dish, along with the spices. Place in the oven and bake for 15 minutes.
  • Once both the potatoes and vegetable/bean mixture is cooked, combine them into one dish and add more salt and pepper as needed. Lends three servings.

Nutrition

Calories: 456kcal | Carbohydrates: 100.1g | Protein: 15g | Fat: 1.2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 263.7mg | Potassium: 2421.6mg | Fiber: 15.8g | Sugar: 8.1g | Vitamin A: 1317IU | Vitamin C: 149.3mg | Calcium: 116.1mg | Iron: 5.3mg