The Amell Family Blog

This recipe was part of our meatless Lent calendar of recipes we wanted to try and it was a hit! We did change the type of potatoes we used and added a couple of extras which everyone really enjoyed! The original recipe is linked at the bottom of the page. We added sunny side up eggs to this recipe as a topping and it was the best idea ever! The runny yolk acts as a sauce for the potato hash and is absolutely delicious!

Prep the potatoes

You can definitely use any type of potatoes for this recipe. We chose to use sweet potatoes because we are trying to use them more in recipes. Peel your potatoes and then cut them into about ½-inch pieces. Then, grab a pot big enough to hold all of the potatoes and put the potatoes in. Fill your pot with water and put it onto the stove over high heat. Once the pot is boiling, let it boil for about 5 minutes. Drain and return the potatoes to the pot for now.

Prep the vegetables

While the pot of potatoes is heating up and boiling, now is a great time to dice up half of a red onion and one bell pepper. You can either let technology do the work for you by using a food processor or do what I did and get your husband to do it! That was just in the video though LOL! I usually do the prep work.
Once they are diced up, get your medium/large frying pan out and get it on the stove. You can definitely use a cast iron frying pan for this as well! That way you can add your eggs and cheese on top and throw it in the oven to cook and melt if you want. We didn’t do this, but this is a great idea!

Cook the hash

Once the potatoes have cooked for 5 minutes, they’re drained and back in the pot, drain and rinse your chickpeas.
Heat your frying pan or cast iron skillet over medium heat and add your olive oil. Add your potatoes, red onion, and chickpeas. Add your minced garlic and seasonings. Give it a quick stir and then let those cook for about 10 minutes stirring very little to prevent the potatoes from getting mushy.

Adding the final few ingredients

If you prefer your bell peppers to be more cooked, you can add them while you’re adding the potatoes and other ingredients. Give your pan a stir after the 10 minutes and add the bell peppers if you haven’t already. Let those cook for another few minutes. Add a couple of handfuls of spinach. You can rip them apart with your hand for smaller mouthfuls. Let that wilt. You can definitely stop at this step and enjoy your hash, or go the extra mile with us to really add some nice touches to this recipe.

Elevate that plate!

We added eggs to the original recipe and I DO NOT regret that choice. I feel like that makes this dish. Whatever your favourite runny egg is, cook it up! I did not add a number of eggs to the recipe because it is up to you whether you want 1 or 2 eggs over your hash and the variance on the amount of eggs needed was a lot for our family (6-12)!
We put the hash into a casserole dish with a lid so it stayed warm while we cooked the eggs. Then, as the eggs were done, we started to plate. We added the hash, topped it with eggs, salt, pepper, and avocado! The runny yolk acts as a sauce for the hash and it is so scrumptious! Next time I am definitely adding cheese over the hash and under the eggs! If you try this recipe, let us know in the comments and any substitutions you did! I think salsa would be great with this recipe and/or hot peppers. Also, dried parsley sprinkled over the finished hash would be great too.

Healthy Breakfast hash

This is such a versatile recipe! You can really make this your own and is a great option for meal preps as it reheats really well too!

ingredients

• 3 medium/large sweet potatoes, cut into ½-inch cubes
• 3 tablespoons olive oil
• 1 bell pepper, diced
• ½ red onion, diced
• 1 can chickpeas (15 oz), drained and rinsed
• 1 tablespoon minced garlic
• 1 tsp cumin
• 1 teaspoon paprika
• salt & pepper to taste
• 2 handfuls fresh spinach
• Eggs (1-2 per person)
• optional toppings: avocado, salsa, dried parsley, jalapeno, cheese

Instructions

1. Peel potatoes and cut into ½-inch pieces. Place into a medium pot, fill with water and heat on the stove over high heat. Once pot is boiling, cook potatoes for 5 minutes, then drain and set aside.
2. Heat olive oil in a large pan over medium heat.
   Add in the potatoes, red onion, chickpeas, minced garlic, cumin, paprika, salt, and pepper. Cook for 10 minutes stirring twice during that time. Add your bell peppers. Give the pan a stir and cook for another few minutes.
3. Add the spinach and adjust any seasonings to taste.
4. Put hash into a dish with a lid to keep warm.
5. In the same pan, heat olive oil and cook eggs to your desire if you would like them as an optional topping, but I highly suggest a “runny” egg because the yolk acts as a great “sauce”.
6. Plate your hash, add eggs and any other additional toppings as desired. Sprinkle with salt and pepper and enjoy!

The original recipe can be found at This Savory Vegan.

watch the tutorial here!