Potato Hash with Veggies

Golden cubes of potatoes tossed with bell peppers, onions, and garlic sizzle together in this hearty vegan potato hash—an easy, budget-friendly skillet meal that works for breakfast, lunch, or dinner.

Ingredients

4 Medium Potatoes

1 Bell Pepper

1 Onion

2 Garlic Cloves or Garlic Powder

1 tsp Paprika

2 Tablespoons Oil

Salt and Black Pepper

This simple potato hash is one of my favorite “clean out the fridge” meals. With crispy golden potatoes, sweet bell peppers, and savory onions, it’s the kind of dish that works for any meal of the day.

I often make a big skillet of it for breakfast and then enjoy the leftovers for lunch. It’s filling, comforting, and endlessly flexible—you can toss in extra veggies like zucchini, mushrooms, or spinach to stretch it even further. You can even add this hash to a tortilla with tofu scramble for a delicious and filling breakfast.

Instructions

Wash and cube potatoes. Parboil the potatoes for about 10-12 minutes, depending on the size cut. Dice onion, bell pepper, and garlic.

Heat oil in a large skillet. Sauté onion and garlic until fragrant.

Add potatoes and cook until golden and tender, about 10-15 minutes.

Stir in bell pepper and cook another 5 minutes.

Season with salt and pepper to taste.

Tip: Add zucchini, mushrooms, or greens to stretch it further.

Serves: 4 Cost: $3.80 → $0.95 per serving