This Baked Potato Breakfast Hash is easy, delicious, and filling. Made with oven-baked vegetables and creamy tahini sauce, these caramelized, tangy flavors are just what your morning needs.
This Baked Potato Breakfast Hash is the perfect hot breakfast to start your day. Potato, onion, and peppers baked until they're tender and slightly caramelized. A homemade tahini sauce that has a tasty tang and as much spicy heat as you like. This dish brings so much mouthwatering flavor, you can serve it on its own or as a side to other breakfast favorites.
They say that breakfast is the most important meal of the day and you want to start it right. This recipe has lots of good-for-you vitamins and minerals and is low in calories, but still filling. The tahini adds healthy fats and antioxidants, too. This Baked Potato Breakfast Hash is excellent and you can easily make it ahead of time for those busy mornings. Let's look at what ingredients you'll need.
Video Tutorial
What you'll need
- Potatoes. I love using Yukon Golds here.
- Bell Peppers. Use any color or a mix of colors.
- Onion. Red, yellow, or white.
- Paprika.
- Garlic Powder.
- Salt & Pepper. To taste.
For the optional Tahini Dressing:
- Tahini. Tahini is made by grinding sesame seeds into a smooth paste. It's sold in most large supermarkets and online.
- Lemon Juice. Freshly squeezed, please.
- Maple Syrup. For a touch of sweetness.
- Garlic.
- Cold Water. Helps to thin the dressing.
- Sriracha. For a touch of heat (optional).
- Salt & Pepper. To taste.
How to make it
1. Place the potatoes, bell pepper, and onions, onto a large, parchment-lined baking sheet. Season them with the paprika, garlic powder, salt, and pepper, and drizzle with olive oil.
2. With the help of your hands, mix everything together nicely and spread the seasoned vegetables in a single layer. Bake for 30 minutes at 400°F.
3. While the veggies are baking, you can make the tahini sauce. This sauce is optional, but highly recommended. To make it, simply whisk all of the ingredients until well combined. Use more water to thin the sauce, if needed.
4. After 30 minutes, take the baking sheet out of the oven, gently toss, and return to the oven for 10 more minutes. Once fully cooked, plate the potato hash and drizzle it with the tahini sauce. Enjoy!
Tips for the best Baked Potato Breakfast Hash
- Chop the vegetables to similar sizes. Keep the potatoes, peppers, and onions to a uniform size so they bake at the same rate and are equally tender.
- Keep the tahini sauce on the thin side. Your sauce should be easy to drizzle, so if it is on the thicker side, add a little cold water at a time until it thins out to the right consistency.
- Use fresh lemon juice in the tahini sauce. Fresh lemon juice has more flavor and is usually a little less tart than the concentrate in the bottle. Fresh also has more Vitamin C.
- Spread the vegetables out evenly before baking. Even baking is important for this dish, so spread the seasoned veggies across the pan in one layer so they don't clump together or undercook.
Add-ins and Substitutes
- Add other vegetables. If you like other veggies in your breakfast hash, such as spinach, zucchini, or mushrooms, add them in. Just remember to chop them to a similar size as the others.
- Substitute sweet potatoes. For even more health benefits, you can substitute sweet potatoes for the regular potatoes in this recipe. These will also add more sweetness as they caramelize.
- Add fresh herbs. Chop some fresh dill, parsley, thyme, rosemary, or sage into this dish for added flavor.
- Substitute other sauces. If you don't have any tahini, you can enjoy this Baked Potato Breakfast Hash with other sauces, such as ketchup, hot sauce, Vegan Cashew Cheese Sauce, or Vegan Mushroom Sauce.
How to Store
Store any leftovers in the refrigerator in an airtight container. This Baked Potato Breakfast Hash will last in the fridge for up to 4 days. You can also freeze it once it has fully cooled. To reheat it, allow it to thaw overnight in the fridge and then either microwave it or heat it in the oven or on the stove top until warmed through.
What to Serve with it
- On its own. If you're not a big breakfast eater, this dish is filling enough to be eaten on its own.
- With a protein. Serve this Baked Potato Breakfast Hash with proteins, like beans, tofu, or tempeh. Try these Vegan Scrambled Eggs or Vegan Breakfast Tacos.
- Alongside grains. Scoop this hash onto a bed of rice, quinoa, or enjoy it with oats. These Strawberry Oatmeal Bars are delicious.
- With your favorite breakfast foods. Pancakes, waffles, and cereal all go great with this potato hash. Serve it with Vegan Banana Pancakes, 3-Ingredient Puffed Cereal Bars, or waffles spread with Homemade Nutella.
This Baked Potato Breakfast Hash has so much amazing flavor and is a healthy way to start your morning. Made ahead or served fresh, this is an easy recipe that you and your family are going to love.
More tasty vegan recipes to try:
Baked Potato Breakfast Hash
Ingredients
- 3 medium Yukon Gold potatoes, peeled and diced (about 1 ½ lbs.)
- 2 medium bell peppers, diced
- 1 medium red onion, peeled and diced
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. sea salt or to taste
- ⅓ tsp. pepper or to taste
For the optional Tahini Sauce
- ¼ cup tahini
- 2 tbsp. lemon juice
- 1 tbsp. maple syrup
- 1 medium garlic clove, minced
- 1 tsp. sriracha optional
- 2 tbsp. cold water (or more, if needed)
- ¼ tsp. sea salt or to taste
- ⅛ tsp. pepper or to taste
Instructions
- Place the potatoes, bell pepper, and onions, onto a large, parchment-lined baking sheet. Season them with the paprika, garlic powder, salt, and pepper, and drizzle with olive oil.
- With the help of your hands, mix everything together nicely and spread the seasoned vegetables in a single layer. Bake for 30 minutes at 400°F.
- While the veggies are baking, you can make the tahini sauce. This sauce is optional, but highly recommended. To make it, simply whisk all of the ingredients until well combined. Use more water to thin the sauce, if needed.
- After 30 minutes, take the baking sheet out of the oven, gently toss, and return to the oven for 10 more minutes. Once fully cooked, plate the potato hash and drizzle it with the tahini sauce. Enjoy!
Notes
Add-ins and Substitutes
- Add other vegetables. If you like other veggies in your breakfast hash, such as spinach, zucchini, or mushrooms, add them in. Just remember to chop them to a similar size as the others.
- Substitute sweet potatoes. For even more health benefits, you can substitute sweet potatoes for the regular potatoes in this recipe. These will also add more sweetness as they caramelize.
- Add fresh herbs. Chop some fresh dill, parsley, thyme, rosemary, or sage into this dish for added flavor.
- Substitute other sauces. If you don't have any tahini, you can enjoy this Baked Potato Breakfast Hash with other sauces, such as ketchup, hot sauce, Vegan Cashew Cheese Sauce, or Vegan Mushroom Sauce.
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