Baked Potato Breakfast Hash

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.




– 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

4 servings

50 minutes

Step 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.

Step 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.

Step 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.

Step 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!

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.