Breakfast Hash


- 3 large russet potatoes, peeled and cubed

- 2 tsp oil

- 1/2 tsp salt

- 1/4 tsp black pepper

- 1 can beans, drained and rinsed

- 2 cups baby spinach

- 1 medium zucchini, chopped

- 1 medium squash, chopped

- 1 red bell pepper, chopped

- 1/2 cup mushrooms, sliced

- 1 1/2 tsp garlic powder

- 1 1/2 tsp onion powder

- 1/2 tsp paprika

- chili flakes (optional)

Skillet Method Instructions:

- add the potatoes and oil to a large skillet on medium heat, toss with salt and pepper

- sauté potatoes until they become tender (about 25 minutes)

- add the remaining ingredients except the beans and spinach

- sauté vegetables are tender (about 10 minutes)

- add the beans and spinach and toss until the spinach is wilted

Baked Method Instructions:

- Preheat oven to 425 F

-toss the potatoes with oil, salt, and pepper

- spread out on parchment paper and bake for 25 minutes

- in a separate baking dish or cast iron pan, mix the remaining vegetables, beans, and spices

- put the baking dish in the oven next to the potatoes and bake both for 15 minutes (toss the potatoes halfway through)

- stir the potatoes and the veggies together, season with more pepper and salt if desired

*top with avocado, ketchup, or salsa

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