This easy breakfast potato hash recipe is packed with colorful goodness! Tender potatoes, crisp veggies, and wilted spinach come together in a flavorful skillet dish perfect for a quick and satisfying breakfast, lunch, or side.
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Table of Contents
What You’ll Love About This Vegetable Hash Recipe
- Versatile: This recipe is a great way to use up leftover vegetables and can be customized with your favorites.
- Healthy: Packed with nutrients from various vegetables, this hash is a delicious and satisfying way to get your daily dose of vitamins.
- Easy: With minimal prep and cooking time, this recipe is perfect for busy weeknights or mornings.
Ingredients and Estimated Cost:
- 1 cup red cabbage – $0.36
- 1 green pepper – $0.79
- 4 carrots – $0.68
- ⅓ cup red onion – $0.48
- 1 cup mushrooms – $0.86
- 2 cups uncooked spinach – $0.66
- 3 cups small red potatoes – $1.50
- 1 Tablespoon Paprika – $0.11
- 1 ½ teaspoon salt – $0.02
- 1 teaspoon pepper – $0.10
- 2 Tablespoons olive oil – $0.24
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in April 2024.
How To Make Veggie Hash
***For complete recipe instructions, see the recipe card below.
- Halve potatoes and add to a pot with cold water and a pinch of salt.
- Bring to a boil, reduce heat, and simmer for 8-9 minutes until tender. Drain and set aside.
- Heat oil in a skillet over medium-high heat. Add cabbage, pepper, carrots, onion, and mushrooms.
- Cook for 3 minutes until starting to soften.
- Add potatoes, seasonings, and cook for 5 minutes, stirring occasionally, until vegetables begin to brown.
- Stir in spinach until wilted. Remove from heat.
Recipe Variations
- Red potatoes – you can also use small yellow potatoes.
- Bell peppers: We use one red and one green bell pepper, but you can use whatever colors you have on hand.
- Red onion – you can use a yellow onion instead.
- Spinach – arugula or kale can be used instead.
- Olive oil – you can use avocado oil instead.
Storage Tips
Serve: Serve the breakfast potato hash alone or with vegan or chicken sausage.
Store: Keep leftovers in an airtight container in the refrigerator for two days.
Freeze: We don’t recommend freezing this recipe. Once defrosted, most of the veggies will become wilted and limp.
Recipe FAQs
What makes a hash a hash food?
Hash comes from the French word “hacher,” which means to chop. So, a hash is a dish of chopped ingredients such as meat, potatoes, and veggies.
Does all hash have potatoes in it?
Most hash recipes contain potatoes. However, you can substitute another type of potato, such as a sweet potato.
More From Posh Plate
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Breakfast Potato Hash
Recipe Cost 5.80 Serving Cost 1.45
Recipe Cost $ 5.80 Serving Cost $ 1.45Ingredients
- 1 cup red cabbage sliced
- 1 green pepper sliced
- 4 carrots sliced
- ⅓ cup red onion sliced
- 1 cup mushrooms sliced
- 2 cups uncooked spinach
- 3 cups small red potatoes sliced in half sliced in half
- 1 Tablespoon paprika
- 1 ½ teaspoon salt
- 1 teaspoon pepper
- 2 Tablespoons olive oil
Instructions
- Slice the potatoes in half and place them in a medium pot and cover with cold water and add a pinch of kosher salt. Bring to boil and reduce heat to medium high and boil for 8-9 minutes until just tender.
- Drain the potatoes and set aside.
- Heat a skillet on medium-high heat with 2 Tablespoons of olive oil and add the red cabbage, green pepper, carrots, onion, and mushrooms. Cook until they begin to soften, about 5 minutes.
- Add the potatoes and the seasonings and cook until the veggies begin to brown about 5 min, stir occasionally.
- Add the spinach to the skillet and stir until incorporated. Remove the skillet from the heat when the spinach has wilted.
- Serve immediately or store in an air tight container.
Equipment
Nutrition
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