If you are looking for a tasty recipe packed full of veggies, look no further. This Potato Hash with White Beans is the recipe for you! Made with crispy potatoes, onions, bell peppers, zucchini, and white beans. Then topped with creamy avocado and crushed red pepper. Make this recipe for breakfast, brunch, or dinner.
The first thing you will want to do is bring a large pot of salted water to a boil. Once the water is boiling add your potatoes and cook until par-cooked about 15-17 minutes, depending on the size of your potatoes. Drain water, let cool, and cut into small cubes.
POTATOES
For this recipe I used russet potatoes. You can use a variety of different potatoes for this recipe. Either use two of the same kind or mix and match them. Keep in mind the cooking time will vary depending on the type of potato and size of the potato that you use.
Below are some other great potatoes that I would recommend using.
RUSSET POTATOES
SWEET POTATOES
RED POTATOES
YUKON GOLD POTATOES
No matter what potato you use you will want to make sure that you cut them in small even cubes. If they are cut into large pieces they will take much longer to cook in your skillet. By cutting them into small cubes they will crisp up a lot easier.
VEGETABLES
For this hash I added red onion, red bell pepper, and zucchini. Don’t have all of those? No worries, the options of vegetables to add with these potatoes are endless.
SPINACH
KALE
YELLOW OR GREEN BELL PEPPER
YELLOW SQUASH
BUTTERNUT SQUASH
MUSHROOMS
ASPARAGUS
These are just a few mentioned above. Get creative and use what vegetables you already have in your refrigerator or pantry.
INGREDIENT SWAPS
Here are some ingredients that you can swap out with what you already have.
You can also easily make this recipe gluten-free by substituting specific ingredients as well. Just make sure to double check the back of the labels to make sure they do not include wheat.
RUSSET POTATOES- You can use sweet, red or yukon gold potatoes. Just keep in mind depending on the size and type of the potato you use will depend on how long you cook it.
GARLIC CLOVES– Instead of minced garlic use 1 teaspoon of garlic powder.
OIL– I prefer to use oil to really get those potatoes crispy. Though, you can substitute the oil with butter or if you are oil free you can swap out the oil with filtered water.
VEGETABLES– Use what vegetables you already have. Just make sure to cook your root vegetables first since they take longer to soften.
WHITE BEANS- Substitute with any type of beans that you have on hand. Some great beans include chickpeas, black beans, and cannellini beans.
CRUSHED RED PEPPER- This is optional but I think it really pairs well with the savory potatoes. You can substitute the crushed red pepper with cayenne pepper.
This recipe is not only for breakfast or brunch. You can also make it for dinner!
If you make this recipe I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan. I can’t wait to see how you like it!
This Potato Hash with White Beans is:
Crispy
Savory
Flavorful
Family Friendly
Packed with Veggies
If you make this recipe I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan. I can’t wait to see how you like it!
Potato Hash with White Beans
Potato Hash
- 1 tsp oil, I used avocado oil
- 2 medium russet potatoes, scrubbed clean
- 1 small red onion, diced
- 1 small zucchini, diced
- 1 red bell pepper, diced
- 1 can (15 ounces) white beans, I used Great Northern Beans
- 3 cloves garlic, minced
- ½ tsp cumin
- ¼ tsp dried oregano
- ½ tsp salt
- ¼ tsp pepper
- 1 avocado, pit removed, peeled, and sliced
- ½ tsp crushed red pepper, optional
Directions
- Bring a large pot of salted water to a boil. Once boiling add your potatoes and cook until par-cooked about 15-17 minutes, depending on the size of your potatoes. Drain water, let cool, and cut into small cubes.
- Heat a large skillet on medium to high heat. Add the oil, potatoes, onion and pepper. Fry, stirring occasionally, until soft, about 5-7 minutes.
- Add the garlic, salt, pepper, cumin, oregano, zucchini, and white beans to the pan. Cook, stirring often, for 4-5 minutes until the zucchini is tender.
- Top hash with sliced avocado and crushed red pepper.
Make it Your Own
- It is very important that you cut your potatoes into small cubes. If your potatoes are too large they will not cook in the amount of time and will need to be cooked longer.
- Make your potatoes crisper by adding two teaspoons of oil instead of one.
- Be creative and add additional vegetables to your potato hash.
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