How to: Slow Sunday Vegan Breakfast Hash + The Secrets to Crispy Potatoes

Having a little extra time on weekends to make and enjoy a special breakfast with a warm cup of coffee, fresh veggies and the company of loved ones is my idea of a perfect morning. Breakfast food isn’t particularly complicated, but things like good hash browns take time (check out my tips below!), which is why this post is dedicated to the Slow Sunday Breakfast Hash. This is a simple dish with 1000’s of different varieties that is as enjoyable as it is thrifty.

Here is a quick guide to putting together the perfect Sunday Vegan Breakfast Hash with a Southwestern twist…

First, choose your base…
  • Potatoes
  • Sweet potatoes
  • Cauliflower rice
  • Quinoa
Pick 1-2 proteins
  • Tempeh
  • Black beans (my go to)
  • Kidney beans
  • Chickpeas
  • Lentils
  • Although not vegan, if you eat eggs, these are also an option!
Pick 3-4 accent vegetables- Below are some ideas, but a hash is a great opportunity to use up any veggies that may have made it through the week, but don’t have much time left.
  • Onion
  • Bell Peppers (red, green yellow)
  • Shishito peppers
  • Greens (kale, spinach, collards, etc.)
  • Organic corn
  • Cauliflower
  • Broccoli
Pick a sauce (to avoid a dry hash, definitely include 1-2 sauce options)
  • Cashew crema (you can make your own by blending cashews, olive oil, lemon juice, salt and cayenne to desired consistency)
  • Hot sauce
  • Salsa
  • Guacamole
Pick a garnish
  • Cilantro
  • Chives
  • Scallions
  • Limes
  • Avocado

Here are 2 ways to get crispy potatoes and my best tips.

  1. Parboil the chopped potatoes for about 5 minutes in salted boiling water. This step helps to reduce oven cooking time and allows the outside of the potatoes to get crispy while the inside stays fluffy. You don’t want the potatoes to get soft – this step is to simply pre-cook the potatoes, not to cook them all the way through otherwise, you’ll have mashed potatoes on your hands (things could be worse). After about 5 minutes, strain off the excess water and allow to cool slightly. Next, toss thoroughly with olive oil and roast for about 40 minutes at 375. Jamie Oliver has a nice recipe and description of this method here.
  2.  Another option is to chop in small cubes and saute in olive oil on the burner. This requires the potatoes to be in pretty small cubes. Before adding chopped potatoes to the skillet, heat about 2-3 tbsp of olive oil. You want the oil to be warm enough to hear a little sizzle when a potato touches it, so you may want to test before adding everything at once. Once in the pan, add a little salt and let the potatoes cook on medium heat without moving for 10-15 minutes. After this time, check to see if they are browning on the bottom. If so, use a spatula to flip them. Once flipped, don’t move them – simply let them cook – this allows browning to take place and creates the crispy texture we’re looking for. If necessary, add a bit more oil. This method is slightly shorter than the first.
Tip # 1: whichever method you choose, avoid overcrowding the potatoes. If they are too close, you’ll never get crispy potatoes, they’ll end up cooking more through steam and will get soft rather than crispy.
Tip # 2: Salt your potatoes a little bit at a time starting with when you first add them to the pan or sheet tray and give it a finish of salt once they’re done cooking and still warm so the flavor sticks.

Once the potatoes are done, combine with veggies and your desired protein, sauce and garnish.

Viola!

Wishing you a nice slow morning,

Shauna