Sunday morning brunch is the perfect time for Oil-Free Vegan Heavenly Roasted Potato Hash. 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.
In fact, you can chop everything the night before. Roast the potatoes, and place all the chopped veggies in a container with your seasonings, so it is ready to go in the morning.
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.Print
Weekends are for brunch, relaxation, time with family, and Vegan Heavenly Hash….Taste the Rainbow.
- 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; leave a few seeds if you want some heat)
- 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
- 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 on the pan
- Sprinkle potatoes with curry powder and cumin
- Cook for 35 minutes until crispy.
- 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 it starts to boil add kale, and stir. It will immediately wilt.
- Add roasted potatoes.
- Add salt and pepper to taste.
We like Sriracha or some kind of hot sauce to bring up the heat. BBQ sauce is good too.