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Hearty Vegan Breakfast Hash

Delight in a healthful breakfast or brunch with our Hearty Vegan Breakfast Hash, brimming with creamy baby Dutch yellow potatoes, a colorful mix of tender zucchini, red peppers, and onions, as well as protein-rich tofu and nutritious kale and served with a tangy avocado topping. It's cooked in a lus...
3
50 min
TOTAL TIME
746
CALORIES
$3.08
PER SERVING
Hearty Vegan Breakfast Hash
Ingredients
17 INGREDIENTS
4 SERVINGS
Black Pepper
1/2 tsp black pepper
Smoked Paprika
1/4 tsp smoked paprika
Baby Dutch Yellow Potatoes
1 1/2 lbs baby dutch yellow potatoes
halved
Red Bell Pepper
1 large red bell pepper
diced
Zucchini
1 large zucchini
diced
Garlic
4 cloves garlic
minced
Kale Leaves
2 cups kale leaves
torn
White Vinegar
1 tbsp white vinegar
Extra Virgin Olive Oil
2 tbsp extra virgin olive oil
Yellow Onion
1 medium yellow onion
chopped
Chili Powder
1 tsp chili powder
Ground Cumin
1/4 tsp ground cumin
Kosher Salt
1 1/2 tsp kosher salt
divided
Firm Tofu
1 cup firm tofu
crumbled
Avocado
1 whole avocado
diced
Canned Mixed Beans
15 oz canned mixed beans
drained and rinsed
Canned Crushed Tomatoes
14 oz canned crushed tomatoes
Directions
12 STEPS
15 min
PREP TIME
35 min
COOK TIME
50 min
TOTAL TIME
1
In a large pot, cover the halved baby Dutch yellow potatoes with water. Add white vinegar and 1 teaspoon of kosher salt.
2
Bring the pot to a boil. Once boiling, reduce heat to low and allow to simmer for approximately 5-6 minutes until potatoes are fork-tender
3
Drain the cooked potatoes using a colander and set aside.
4
In a large skillet, heat the extra virgin olive oil over medium heat.
5
Add the chopped yellow onion, diced zucchini, and diced red bell pepper to the skillet. Cook until the vegetables start to soften, about 3-4 minutes.
6
Add the minced garlic and crumbled firm tofu to the skillet. Cook for an additional minute.
7
Stir in the chili powder, ground cumin, smoked paprika, the remaining kosher salt and black pepper. Mix until all ingredients are well-combined.
8
Add the precooked halved baby Dutch yellow potatoes and canned mixed beans. Continue cooking, stirring occasionally, until the edges of the potatoes start to brown.
9
Pour in the canned crushed tomatoes. Simmer until the tomatoes are thoroughly heated.
10
Fold in the torn kale leaves, and continue cooking until the kale has wilted.
11
Adjust seasonings with additional salt and black pepper as needed.
12
Serve the hash warm, topping each serving with diced ripe avocado.
Health Info
Macros
120g
CARBS
20g
FAT
43g
PROTEIN
Allowed on these diets
MEDITERRANEAN
VEGETARIAN
VEGAN
Contains these allergens
SOYBEANS