3mediumYukon Gold potatoes, peeled and diced(about 1 ½ lbs.)
2mediumbell peppers, diced
1mediumred onion, peeled and diced
1tsp.sea saltor to taste
⅓tsp.pepperor to taste
For the optional Tahini Sauce
1mediumgarlic clove, minced
2tbsp.cold water (or more, if needed)
¼tsp.sea saltor to taste
⅛tsp.pepperor to taste
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!
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.
Substitutesweet 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.
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.