Vegan Hash Recipe

Inspired by Short Stack Eatery

Time45m

Serves4

roasted potatoes | choose 3 veggies • option to add salsa or guac

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Ingredients

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Vegetables and Potatoes

4 cups Potatoes

1 cup Bell Peppers (any color)

1 cup Red Onion

1 cup Zucchini

2 cups Spinach

3 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 teaspoon Watkins garlic powder

1 teaspoon Watkins paprika

to taste Salsa (optional)

to taste Guacamole (optional)

Method

Cooking Instructions

Prepare the Potatoes

Preheat your oven to 425°F (220°C). Wash and chop the potatoes into bite-sized pieces. Place them in a large mixing bowl.

Season the Potatoes

Add 2 tablespoons of olive oil, salt, black pepper, garlic powder, and paprika to the potatoes. Toss until evenly coated.

Roast the Potatoes

Spread the potatoes on a baking sheet in a single layer. Roast in the oven for about 25-30 minutes, or until golden brown and crispy, flipping halfway through.

Prepare the Veggies

While the potatoes are roasting, wash and chop your chosen vegetables (bell peppers, red onion, zucchini, spinach).

Cook the Veggies

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onions and bell peppers, and sauté for about 5 minutes. Then, add zucchini and spinach, and cook until the spinach is wilted and the zucchini is tender.

Combine and Serve

Once the potatoes are done roasting, combine them with the sautéed vegetables in the skillet. Mix well and serve hot with optional salsa or guacamole on the side.