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Hearty vegan oil-free breakfast potatoes that use russet potatoes, mushrooms, kale, and chickpeas to leave those bellies full! They don’t have to be for just breakfast, eat them for lunch, dinner, or because potatoes are amazing. They’re a blank canvas just waiting for some delightful seasoning concoction to add some flavor and they’re incredibly satiating. This is an oil-free version similar to potato hash, but we’re roasting the potatoes.
Oil-free potatoes are just too starchy for a skillet but are pretty easy to roast. When potatoes are cut they still have some moisture that can be used instead of oil to hold those oh-so-delicious seasonings. Now they don’t get super crispy in the oven without the oil, but they’re still super yummy. While the potatoes are roasting, we’re going to cook the rest of the ingredients in a large skillet, then add the delightfully seasoned potatoes at the end for a big ole serving of satiating veggies and chickpeas.
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How to make oil-free potato hash
In a bowl toss the cubed potatoes with salt, onion powder, chili powder, and pepper.
Add the potatoes to a baking tray lined with either parchment paper or a silicone mat. Roast for 25-30 minutes, stirring halfway through.
For oil-free cooking add the diced onion to a large preheated skillet on medium to medium-low and cook stirring frequently until translucent and brown bits form on the bottom of the pan (but not burnt), lowering the heat if needed so they don’t burn. Once the onions have taken on some color, deglaze the pan with ¼ cup of broth, this will remove the brown bits on the bottom of the pan.
Let most of the liquid evaporate and add the bell peppers, mushrooms, garlic powder, and crushed red pepper (if using) to the skillet. Cook until softened and the mushrooms have started to brown. The vegetables will release more liquid, but if they’re burning turn down the heat and deglaze the pan with 1-2 tablespoons of water or vegetable broth.
When the mushrooms have browned, shrunk in size, and released their liquid, add the cooked potatoes, chickpeas, kale, tamari, and nutritional yeast. Place a lid on the skillet to help wilt the kale and stir occasionally.
Once the kale is wilted, serve.
Tips for roasting oil-free potatoes
- Use parchment or a silicone mat so they don’t stick to the cooking tray.
- Toss them with the seasonings after being cut and the leftover moisture from the potatoes will hold on to the seasonings.
- Place them on a single layer and don’t crowd them, use two trays if you have to. We want the potatoes to be able to have hot air move around them and for the moisture inside them to evaporate. If they’re too close they could steam instead of roast.
Related recipes
- Vegan Loaded Baked Potatoes
- Chickpea Vegetable Rice Bowl
- Butternut Squash Buddha Bowl
- Burrito Bowl
- Vegan Taco Bowl
- Butternut Squash and Chickpea Curry Soup
- Whole Food Plant-Based Quinoa Chili
Vegan savory breakfast ideas
As always, I hope you enjoy this recipe for a big bowl of hearty breakfast potatoes!
Recipe
Oil-Free Potato Hash
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Hearty vegan oil-free breakfast potato hash that uses russet potatoes, mushrooms, kale, and chickpeas to leave those bellies full!
Ingredients
-
1.5 lbs (680 grams) russet or golden potatoes, scrubbed clean and 1 inch (about 2.54 cm) cubed
- ¼ teaspoon salt
- ½ teaspoon onion powder
- 1-2 teaspoons chili powder (the spice blend not cayenne pepper or chili flakes)
- Pepper to taste
-
1 onion, diced
- 2 red or green bell peppers, large diced
- 8 ounces (227 grams) button mushrooms, wiped clean and quartered
- ¼ cup vegetable broth
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 can (15 oz (426 g)) chickpeas, drained and rinsed
- 2 handfuls of chopped fresh kale
- 2 tablespoons tamari
- 1 tablespoon nutritional yeast
Instructions
- Preheat oven to 425 F (220 C).
- In a bowl toss the cubed potatoes with salt, onion powder, chili powder, and pepper.
- Add the potatoes to a baking tray lined with either parchment paper or a silicone mat. Roast for 25-30 minutes, stirring halfway through.
- For oil-free cooking add the diced onion to a large preheated skillet on medium to medium-low and cook stirring frequently until translucent, lowering the heat if needed so they don’t burn.
- Once the onions have taken on some color, deglaze the pan with ¼ cup of broth, this will remove the brown bits on the bottom of the pan. Let most of the liquid evaporate and add the bell peppers, mushrooms, garlic powder, and crushed red pepper (if using) to the skillet.
- Cook until softened and the mushrooms have started to brown. The vegetables will release more liquid, but if they’re burning turn down the heat and deglaze the pan with 1-2 tablespoons of water or vegetable broth.
- When the mushrooms have browned, shrunk in size, and released their liquid, add the cooked potatoes, chickpeas, kale, tamari, and nutritional yeast. Place a lid on the skillet to help wilt the kale and stir occasionally.
- Once the kale is wilted, serve.
Notes
How long your potatoes take will be determined by how large your cuts are.
If potatoes are just too dry add a tablespoon of vegetable broth to the bowl with the seasonings to help them stick.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: main course
- Method: oven, stovetop
- Cuisine: American
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Zelda
Thank you for this recipe. I baked it 40 minutes, as just it everything in the oven together. Really delicious!
Allie
I'm glad you enjoyed the recipe, thanks for leaving a comment!