Veggie and Bean Vegan Breakfast Hash

50 minServes 4

A hearty skillet hash of roasted potatoes, beans, and sautéed vegetables seasoned with garlic, onion, and paprika.

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prepPreheat oven to 425°F / 220°C
3 large russet potatoes, peeled and cubed	Toss potatoes with oil, salt & pepper	Spread on baking sheet, bake 425°F / 220°C, 25 min		Combine all, season & serve
2 teaspoons oil
½ teaspoon salt
¼ teaspoon black pepper
1 can beans, drained and rinsed			Stir in beans & spinach, toss potatoes halfway
2 cups baby spinach, loosely packed
1 medium zucchini, chopped	Mix zucchini, squash, pepper, mushrooms & spices	Bake with potatoes 425°F / 220°C, 15 min
1 medium squash, chopped
1 red bell pepper, chopped
120 ml mushrooms, sliced
1½ teaspoon garlic powder
1½ teaspoon onion powder
½ teaspoon paprika
pinch chili flakes

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