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    Home » Recipes » Breakfast

    Oil-Free Potato Hash

    Published: Oct 28, 2020 . Modified: Oct 13, 2022 by Allie

    Jump to Recipe·Print Recipe
    Vegan Potato hash with mushrooms, chickpeas, and bell peppers

    This website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    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. 

    Vegan potato hash with peppers, mushrooms and chickpeas in a skillet

    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.

    How to Make Oil-Free Potato Hash

    In a bowl toss the cubed potatoes with salt, onion powder, chili powder, and pepper.

    diced uncooked potatoes in a bowl with seasonings

    Add the potatoes to a baking tray lined with either parchment paper or a silicone mat.  Roast for 25-30 minutes, stirring halfway through.

    oil free roasted diced potatoes on parchment paper

    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.

    sauteed peppers and mushrooms in a skillet

    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. 

    add kale to sauteed peppers and mushrooms

    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.

    As always, I hope you enjoy this recipe for a big bowl of hearty breakfast potatoes!

    More Recipes to Fill Those Bellies with Nutritious Food

    • 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

    • Vegan Toast Ideas
    • Vegan Avocado Toast
    • Vegan Hash Brown Casserole
    • Spicy Tofu Scramble Tacos
    • Hatch Green Chile Tofu Scramble
    Print
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    Vegan potato hash with peppers, mushrooms and chickpeas in a skillet

    Oil-Free Potato Hash


    ★★★★★

    5 from 1 reviews

    • Author: Allie
    • Total Time: 50 minutes
    • Yield: 4 servings 1x
    • Diet: Vegan
    Print Recipe
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    Description

    Hearty vegan oil-free breakfast potato hash that uses russet potatoes, mushrooms, kale, and chickpeas to leave those bellies full! 


    Ingredients

    Scale
    • 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

    1. Preheat oven to 425 F (220 C).
    2. In a bowl toss the cubed potatoes with salt, onion powder, chili powder, and pepper.
    3. Add the potatoes to a baking tray lined with either parchment paper or a silicone mat.  Roast for 25-30 minutes, stirring halfway through.
    4. 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. 
    5. 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. 
    6. 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. 
    7. 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.
    8. Once the kale is wilted, serve.

    Equipment

    Image of Non-stick sauce pan

    Non-stick sauce pan

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    Image of silicone mat

    silicone mat

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    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

    Keywords: vegan potato hash, roasted potato hash, oil free potato hash

    Did you make this recipe?

    Tag @threelittlechickpeasblog on Instagram and hashtag it #threelittlechickpeasblog

    This website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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    Reader Interactions

    Comments

    1. Zelda

      January 28, 2022 at 12:05 am

      Thank you for this recipe. I baked it 40 minutes, as just it everything in the oven together. Really delicious!

      ★★★★★

      Reply
      • Allie

        January 28, 2022 at 11:57 am

        I'm glad you enjoyed the recipe, thanks for leaving a comment!

        Reply

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    Hi, I'm Allie! I love cooking and I want to share my simple plant-based meals with you. Eating this way doesn't have to be complicated or expensive. Just simply delicious!

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