Crispy Vegan Potato and Vegetable Skillet Hash

Veggie Hash is Versatile

This veggie hash is ideal for meal prep: it can be enjoyed hot, at room temperature, or cold. Reheating in a skillet helps re-caramelize the potatoes and onions; alternatively, warm it in a 350°F oven for about 15 minutes until heated through. It pairs well with many meals and adapts to whatever produce you have on hand.

• Breakfast: Reheat in a skillet and serve with beans, lentils, or scrambled tofu for a filling start to the day.
• Lunch: Spoon warm or chilled hash over a simple green salad to add texture and flavor.
• Dinner: Serve as a flavorful vegetable side dish to round out a weeknight meal.
• Vegetables: Use whatever you have in the crisper drawer, including leftover cooked vegetables.

Ingredients

• Potatoes: Yukon Gold, russet, or Idaho are all good choices; sweet potatoes also work.
• Kale: Lacinato kale is easy to slice thin and wilts quickly when heated.
• Cabbage: Choose a firm head for easier slicing; purple cabbage adds bright color but green cabbage is fine.
• Olive oil: Optional; you can sauté with a little water for an oil-free version, though potatoes and onions will crisp less.
• Spices: I like cumin, turmeric, and garlic powder for a Mediterranean-inspired profile. You can swap in taco seasoning or Italian herbs if you prefer.

Onion: cut in half through the stem, remove skin, place cut side down and slice thinly.

Kale: wash, pat dry, stack the leaves and slice as thinly as possible.

Red bell pepper: remove the core and seeds, slice into thin strips, then dice.

Zucchini: trim the ends, slice into long strips, then cut across to form small cubes.

Cabbage: use about 1/8 to 1/4 of a head depending on size. Lay the cut side down and slice into thin strips.

Potatoes: slice, turn, cut into strips and then dice to small cubes. The smaller the dice, the quicker they cook.

When the skillet is hot, add the olive oil (or a few tablespoons of water for an oil-free version) and add the potatoes. Stir to coat, then spread the potatoes evenly and let them cook undisturbed for 2–3 minutes to brown.

Add the sliced onions, stir to coat, and allow them to begin caramelizing. If the pan dries out, add 1–2 tablespoons of water to loosen browned bits and keep the pan from burning.

Add zucchini and bell pepper next, sprinkle on spices (cumin, turmeric, garlic powder, salt, and pepper), and mix well. Add 1–2 tablespoons of water if needed and cook for 2–3 minutes, stirring occasionally.

Stir again, allowing vegetables to develop color. Adjust seasoning as you go so flavors build as the hash cooks.

Finish by adding the kale and cabbage. Stir and allow them to wilt; add another tablespoon or two of water if the pan looks dry. Continue cooking until greens are tender but still have some texture.

I prefer cabbage slightly al dente, so I often turn off the heat and let it rest briefly to just soften. Taste and adjust salt and pepper, and garnish with chopped fresh parsley if desired. Serve warm.

Debra’s Pro Tips

• Make sure the skillet is properly heated before adding ingredients to promote browning.
• Let each addition cook undisturbed for a couple of minutes to develop caramelization before stirring.
• A heavy cast-iron skillet and a metal spatula give the best results for crisping potatoes.
• Use small amounts of water as needed to prevent sticking and reduce excess oil use.
• Cut potatoes last to avoid oxidation and discoloration before cooking.
• If you want a meatier texture, add thinly sliced shiitake mushrooms at the start with the potatoes for extra umami.

Vegan Potato and Veggie Hash

Ingredients

• 2 tablespoons olive oil (or water for oil-free)
• 1 lb Yukon Gold potatoes, small dice
• 1 small onion, thinly sliced
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1/8 head red cabbage, thinly sliced
• 2 leaves lacinato kale, sliced thin
• 1/2 teaspoon cumin
• 1/2 teaspoon sea salt (adjust to taste)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground black pepper
• 1/2 cup water, divided as needed

Instructions

1. Chop all vegetables, cutting the potatoes last to prevent browning. Slice kale, cabbage and onion thin; dice zucchini, bell pepper and potatoes small.
2. Heat a heavy skillet over medium-high heat.
3. Add oil (or a little water). When hot, add the potatoes, stir to coat, then spread evenly and leave undisturbed 2–3 minutes to brown.
4. Stir and add the onion. Stir to coat and let the onion begin to caramelize. If the pan is dry, add 1 tablespoon water and mix.
5. Add vegetables in order of cooking time—after potatoes and onions add zucchini and bell pepper, then cabbage and kale. After each addition, stir to combine, leave to develop color, and add 1–2 tablespoons water if the pan dries out.
6. Cook until vegetables are tender and slightly caramelized—about 8–12 minutes total for the process. Add spices when you add the zucchini and pepper or sprinkle earlier if you prefer.
7. When finished, remove from heat, taste and adjust seasoning. Garnish with fresh herbs if desired and serve warm.
8. Store leftovers in an airtight container in the fridge for up to one week. Reheat on the stovetop in a skillet for a few minutes or in a 350°F oven for 10–15 minutes.

Notes

The smaller you dice the potatoes, the more quickly they will cook. If short on time, shred the potatoes on the large holes of a box grater or use a food processor.

Nutrition (approx. per serving)

Calories: 121 kcal | Carbohydrates: 18 g | Protein: 3 g | Fat: 5 g | Fiber: 3 g | Potassium: 491 mg | Vitamin C: 58 mg