Vegan Hash

This easy Vegan Hash is loaded with potatoes, zucchini, chard, red peppers, onions, and cooked in delicious chili sauce. Perfect for breakfast or brunch! Gluten-free.

Course Breakfast, Side Dish

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 261kcal

Author Tessa

Equipment

Ingredients

1 tablespoon white vinegar
1 ½ pounds (24 oz) baby Dutch yellow potatoes halved and quartered
2 tablespoons olive oil
1 red pepper diced
1 small yellow onion sliced
1 large zucchini sliced
4 cloves minced garlic
14 ounces crushed tomatoes
1 teaspoon ground chili powder
¼ teaspoon ground cumin
¼ teaspoon smoked paprika
1 ½ teaspoons salt, divided
½ teaspoon pepper
2 cups torn green red, or rainbow chard
1 avocado, diced optional as garnish

Instructions

In a large pot, cover potatoes with water, add vinegar and 1 teaspoon salt. Bring to boil, then simmer for 5-6 minutes. Drain and set aside.
Warm the olive oil over medium heat in a 12-inch skillet. Add the onion, zucchini, and red bell pepper. Cook until vegetables start to soften, 3-4 minutes. Then add garlic and cook for one minute. Add the spices, remaining salt and pepper and stir to combine. Add potatoes and cook, stirring occasionally, until edges start to brown. Stir in the crushed tomatoes. Add chard and cook (stirring occasionally) until tomatoes have warmed and chard has wilted.
Season with additional salt and pepper as needed. Serve immediately.
Garnish with diced avocado if desired.

Notes

To store: Keep leftovers in an airtight container in the refrigerator for 2-3 days.

Nutrition