Description
This vegan hash is one of my all time favorite things to make for breakfast! It’s fully plant based but still packed with flavor and super filling.
Ingredients
Scale
- 2 tablespoons olive oil
- 15 ounce can chickpeas, rinsed, drained and patted dry of moisture
- 4 cups potatoes*, chopped (peeled if desired but I left the skin on mine)
- 1 cup zucchini, chopped
- 1 cup sweet onion, chopped
- 1 medium red bell pepper, chopped
- ½ cup baby bella mushrooms, thinly sliced
- 2 cups kale, chopped
- 2 large cloves garlic, minced
- ½ teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add in the potatoes and onion and cook until the potatoes begin to soften and brown just a bit, about 6 minutes. Stir in the zucchini, pepper, garlic, mushrooms, paprika, cumin, and salt and pepper. Cook 4 additional minutes until the excess moisture of the mushrooms has mostly cooked out.
- Stir in the kale and chickpeas and continue to cook, stirring often, until the kale has wilted and the chickpeas are heated through.
- Season with additional salt and pepper to taste and ENJOY!
Notes
I used baby red potatoes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: vegan breakfast
- Method: stovetop
- Cuisine: american
Nutrition
- Serving Size:
- Calories: 300
- Sugar: 6 g
- Sodium: 347.9 mg
- Fat: 9.7 g
- Carbohydrates: 46.4 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: vegan breakfast, vegan breakfast meal prep, vegan breakfast ideas