Add the potatoes and oil to a large skillet on medium heat. Toss with salt and pepper.
Sauté the potatoes until tender and browned (about 25 minutes.) Toss every 5 minutes or so.
Add the remaining ingredients into the skillet except for the beans and spinach. Sauté until the vegetables are tender (about 10 minutes.)
Toss in the beans and spinach. Sauté for an additional 3-4 minutes, or until the spinach is wilted.
Preheat the oven to 425°F.
Toss the potatoes with oil, salt, and pepper. Spread out on a parchment-lined or non-stick baking sheet. Let the potatoes bake for 25 minutes.
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. Toss the potatoes about halfway through.
Stir the potatoes in with the veggies and beans, season with more salt and pepper if desired, and serve!
You can top this baked breakfast hash with sliced avocado, ketchup, salsa or vegan ranch for additional yummy flavor.Note: This recipe was updated March 2021 to include some changes and a new method (the skillet version.) If you're a fan of the original oil-free recipe without any changes, follow the baked version, use pinto beans, omit the spinach, and omit the oil.
Veggie and Bean Vegan Breakfast Hash https://www.karissasvegankitchen.com/bean-potato-veggie-breakfast-hash/