Oil-Free Vegan Heavenly Roasted Potato Hash

  • Author: Kathy Carmichael
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: Serves 2 1x


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.
  • Stir.
  • 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.