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This vegan breakfast hash, full of potatoes and veggies, is made entirely in the oven, using only a baking dish and sheet pan!
Bean, Potato, and Veggie Vegan Breakfast Hash
Savory or sweet breakfast?! Which one do you prefer?
I go back and forth! Sometimes I love a sweet breakfast, like this carrot cake baked oatmeal, and other times I just really want some savory potatoes and ketchup. In an effort to include a lot more vegetables in my diet, I’ve been combining those potatoes with other healthy goodness.
This breakfast hash features potatoes, pinto beans, zucchini, squash, bell peppers, and mushrooms! You can switch up the beans or vegetables you use (tomatoes and spinach would be delicious!) Maybe you want to add something “meaty” like these seitan breakfast sausages.
I’ve also enjoyed this topped with salsa to give it a sort of southwestern flair. The possibilities are pretty much endless.
I chose to add beans because they offer lots of protein, magnesium, and iron.
P.S. Did you know that if we all ate beans instead of beef, our greenhouse gas emissions would reduce drastically? Beans are far more sustainable for our planet – and they’re much healthier, too. Unlike meat, beans contain fiber, which is extremely important to our long-term health, but it’s something that most of us do not get enough of. Studies show beans can also reduce bad cholesterol (LDL).
Alright, no more science talk, let’s eat!
Bean, Potato, & Veggie Vegan Breakfast Hash
- Pre-heat the oven to 425 degrees Fahrenheit.
- Toss the potatoes with salt and pepper and spread out on a parchment-lined baking sheet. Let the potatoes bake for 25 minutes. Toss and put back into oven.
- In a separate baking dish or cast iron pan, mix the remaining veggies, beans, and spices together. Put the baking dish in the oven next to the potatoes and continue to bake both for 15 minutes.
- Stir the potatoes in with the veggies and beans, season with more salt and pepper if desired, and serve!