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.
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Nothing beats the easy decision that goes along with making a vegetable hash when you need to use up a bunch of veggies and you most definitely do not want to do a bunch of dishes. This recipe is meant to be versatile with room to mix and match with whatever random vegetables you have hanging around the kitchen. So feel free to make it your own and experiment. You won’t be disappointed.
What You’ll Need to Make A Bangin’ Vegetable Hash
Alright lets get preppin’. Remember you can mix and match with whatever you have on hand. This is the version I end up with most often:
- Potatoes
- Salt
- Black pepper
- Red bell pepper
- White mushrooms
- Cucumber
- Grape tomatoes
- Corn
- Garlic powder
- Onion powder
- Paprika
- Dried parsley
- Dried basil
- Chili flakes/crushed red pepper
- Beans
How To Make This Recipe
After you’ve measured and chopped all the things it’s time to bring out the large skillet and get to cooking!
1. In a large skillet or dutch oven, add potatoes with 2 tablespoons of water or oil on medium heat. Toss with salt and pepper.
2. Sauté the potatoes until tender, about 20-25 minutes. You may need to stir frequently to keep them from sticking.
3. Add the remaining ingredients except the beans into the skillet and sauté until the vegetables are tender, about 10 minutes.
4. Add the beans and cook for another minute or two before serving.
Frequently Asked Questions & Tips
Topping ideas that would go great with this recipe are sliced avocado, hot sauce, creamy vegan ranch dressing, or your favorite salsa.
Leftovers will keep for up to 4 days in the fridge in an airtight container.
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Vegetable Hash
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.
