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Plants Not Plastic

Oil-Free Potato Hash

This is an easy and flavor-packed breakfast recipe that I've personally been addicted to for any meal of the day. It's oil-free, plant-based, filling and the perfect combination of sweet and savory!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Breakfast
Cuisine: American
Calories: 254.5
Ingredients Equipment Method Video Notes

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

Equipment

  • baking sheet OR air fryer
  • saute pan

Method
 

  1. Preheat your oven if using, prep your potatoes and begin baking or air frying them per the Breakfast Potatoes Recipe:
    Breakfast Potatoes
  2. 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.
  3. 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.
  4. 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.
  5. Enjoy!

Video

Notes

Best eaten fresh, but stores in the fridge for up to 5 days.