Go Back
+ servings
Vegetable hash in a cast iron skillet, topped with avocado slices, fresh cilantro leaves, and a drizzle of hot sauce.
Print

Quick Vegetable Hash

This easy vegan hash with potatoes and beans is the perfect breakfast to start your day!
Course Breakfast, Main Course, Side Dish
Cuisine American, Mexican
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 366kcal
Author Rachel

Equipment

  • Stovetop

Ingredients

  • 3 large red potatoes cubed
  • 1 yellow onion diced
  • ½ cup mushrooms sliced
  • 1 red bell pepper chopped
  • 1 15-ounce can black beans drained and rinsed
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • ½ teaspoon paprika sweet or smoked
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups baby spinach loosely packed

Instructions

  • Preheat the oven to 425°F (220°C). Toss the cubed potatoes with a drizzle of oil, salt, and black pepper. Spread them in a single layer on a baking sheet. Roast in the oven for 20-25 minutes until crispy and golden brown.
    3 large red potatoes
  • While the potatoes are roasting, heat a bit of olive oil in a skillet over medium heat. Add the diced onion and saute until translucent. Then add the sliced mushrooms and red bell pepper. Cook for 5-6 minutes until the vegetables are tender.
    1 yellow onion, ½ cup mushrooms, 1 red bell pepper
  • Add the black beans, garlic powder, cumin, onion powder, paprika, salt, and black pepper to the skillet. Mix well and saute for 5 more minutes, allowing the flavors to meld.
    1 15-ounce can black beans, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon salt, ½ teaspoon black pepper
  • When the potatoes are done, add them to the skillet along with the spinach, and gently mix to combine, allowing the spinach to wilt for 2-3 minutes. Serve and enjoy!
    2 cups baby spinach

Notes

Alternative cooking methods:
  • By air fryer - Toss the cubed potatoes with a drizzle of olive oil, salt, and black pepper. Transfer to an air fryer basket in an even layer and cook for 13-15 minutes at 400F. Shaking the basket halfway, cooking until the potatoes are golden brown. Proceed to step 2.
  • By stovetop - Heat oil on medium in a large skillet. Saute the potatoes until tender and browned, about 25 minutes, tossing every few minutes. When there are about 5 minutes left on the potatoes, add the onion and caramelize for about 5 minutes. Then add the rest of the vegetables and seasonings, sauteing until tender, about 10 minutes. Add the beans and spinach, and saute for a few more minutes until the spinach has wilted.
Leftovers: Store in an airtight container in the fridge for 3-4 days.

Nutrition

Calories: 366kcal | Carbohydrates: 76g | Protein: 16g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 358mg | Potassium: 1889mg | Fiber: 16g | Sugar: 6g | Vitamin A: 2391IU | Vitamin C: 69mg | Calcium: 88mg | Iron: 5mg