If you’ve come here from the Breakfast Potatoes post, my hat is off to you for wanting to take an already delicious dish and bring it to the next level! Starting with crispy potatoes and adding some caramelized onions and sautéed veggies is a worthwhile addition that won’t even add more cook time to the end result.
If you haven’t checked out that recipe, it’s a crucial part of this one and the base for your Hash, but you can click on over there once you’ve prepped yourself here.
I’m calling this a breakfast hash because this dish is most typically eaten for breakfast, but I’d be lying if I said I’d only reserved it for a morning meal. It’s just potatoes and veggies, which can really be eaten any time of day and I personally enjoy them for lunch on a regular basis. It also (I think) tends to act as a side dish for breakfast, but I have eaten this entire recipe by myself, in one sitting, as a whole meal. And I have no regrets. It’s delicious, it’s sweet, it’s filling, and I crave it often; I’m craving it right now just thinking about it!
The key to the balance of sweet and savory is caramelizing those onions, which we’re able to do without using any oil but still getting them to soften and brown in the pan before adding the other veggies and tossing everything together to serve up fresh, hot and ready to consume.
While I’ve already covered a bunch of descriptors for this one, when it comes to taste, this recipe is:
- Filling
- Starchy
- Pleasant
- Crispy
- The perfect balance of sweet and savory
- Very easy to make for how awesome it turns out!
While I have typically just thrown bell pepper in with my caramelized onions to add even more balanced sweetness to the dish, you could absolutely play with the mix of veggies, throwing in mushrooms to had another savory element to complement the potatoes, bits of broccoli or asparagus to give it some extra crunch, or even tomatoes to give it a balance of sweetness and acidity.
There’s also an optional little trick to increase the perceived “caramelization” of this dish and amp up the sweetness of this dish and that is – maple syrup or agave. Add either of these at the end while you’re tossing everything together tricks the taste buds into thinking you’ve pulled even more sweetness out of your onions and really takes this dish to the next level.
However you make it, it’s a great recipe to incorporate into your morning and hits the spot every time.
If you try out this recipe, please share it with me by commenting here or on my YouTube channel, or even tagging me in a photo on Instagram @plantsnotplastic. Enjoy!
Oil-Free Potato Hash
Equipment
- baking sheet OR air fryer
- saute pan
Ingredients
- 1 small yellow onion ~1.5-2 cups, diced
- 1 small bell pepper ~1.5-2 cups, diced, color of your choice or a mix
- 1/4 tsp paprika
- 1 batch Breakfast Potatoes see recipe
- salt & pepper to taste
- 2 tsp maple syrup or agave optional
Instructions
- Preheat your oven if using, prep your potatoes and begin baking or air frying them per the Breakfast Potatoes Recipe:
- In the meantime, sauté onion in your pan over medium heat until there's a good amount of browning the bottom of the pan, then deglaze with a 1/4 cup of water and continue cooking until the bottom of the pan starts to brown again.
- Add the bell pepper and cook for an addition 4-5 minutes to soften, or until there's a good amount of browning on the bottom of the pan again. Add the paprika and cook for an additional minute before adding a splash of water to deglaze.
- Turn off the heat, add your breakfast potatoes to the pan, and stir in the maple syrup or agave if you're using it. Season with salt and pepper to taste and serve immediately.
- Enjoy!
Leave a Reply