Oil-Free Vegan Heavenly Roasted Potato Hash
with onions, kale, jalapeño, green pepper, tomatoes...taste the rainbow

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Oil-Free Vegan Heavenly Roasted Potato Hash

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Ingredients

Adjust Servings:
1 medium, chopped into small cubes Sweet Potato
1 medium, chopped into small cubes Yukon Gold Potato
1 medium, diced White Onion
1, diced Jalapeno deseeded and deveined
1 bunch, stemmed and chopped Kale
1, diced Red Pepper
2 cloves, minced Garlic
3 teaspoons Cumin
3 teaspoons Curry Powder
1/4 cup Organic Vegetable Broth

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Cuisine:

Weekends are for relaxation, time with family, and Vegan Heavenly Hash

  • 50 minutes
  • Serves 2
  • Medium

Ingredients

Directions

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Saturday mornings are for coffee (tea in my case), conversation and relaxation. Despite my early rising habits, Paul and I spend hours at the kitchen counter catching up and breathing in some quality time we miss in the mornings during the week. Quality breakfast during the week lacks both time and commitment to cooking at 4 a.m. Weekends, on the other hand, provide the time to relax, eat wonderful food, and enjoy the moments of time.

On Saturdays, after lazily enjoying each other’s company, we work out and come home to make the brunch of champions. Paul, the best sous chef in the world, chops all the vegetables for me. He claims onions don’t bother him because he is 6’4 and too high up for the onions to make him cry. I’m just grateful I don’t have to cut them. After we partner cook, we pick our favorite college football game (U of M vs. Maryland today), and savor our meal.

Today’s menu includes Oil-Free Vegan Heavenly Roasted Potato Hash and a Rustic Currry Tofu Scramble. Roasting the potatoes before adding them to the skillet  with the other vegetables gives them an extra crispy crunch on the outside, while maintaining the soft inside. I used sweet potato and Yukon Gold potatoes to combine a sweet and savory taste. These two potatoes together absorb the onion and garlic flavors, while complimenting the other chosen ingredients.

I chose vibrant red peppers, white onion, jalapeño, bright red grape tomatoes and kale.  I also roasted asparagus last night, and the leftovers will fit perfectly in the vegan hash. The seasonings make it all come together.

Pre-chopping the vegetables (Paul’s job) makes this dish quick and easy to prepare. Roasting the potatoes takes some time, but the rest of the process quickly comes together. My vegetables are all the same size by using my Vidalia Chop Wizard .Hopefully this dish not only tastes great but provides you some needed relaxation on the weekend.

Oil-Free Vegan Heavenly Roasted Potato Hash

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Steps

1
Done

Potatoes

Preheat oven to 400.
Cut sweet potato and Yukon Gold potato in evenly sized cubes. I used the large setting on my Vidalia Chop Wizard to make uniform cubes.
Line a baking sheet with a silicone mat or parchment paper.
Make a single row of potatoes.
Sprinkle potatoes with curry powder and cumin
Cook for 35 minutes until crispy.

2
Done

Vegetables

Dice red pepper, onion, and jalapeño (I used the smaller setting on my Vidalia Chop Wizard).
As soon as the potatoes have cooked for 15-20 minutes, saute onion and garlic on medium heat in a large skillet.
When translucent, add red pepper.
Cook 5 more minutes.
Add 1/4 cup vegetable broth and turn up the heat.
When boiling, add kale, and stir. It will immediately wilt.
Add roasted potatoes.
Stir.
Add salt and pepper to taste.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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Oil-Free Vegan Heavenly Roasted Potato Hash
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