35-Minute Best Damn Vegan Breakfast Potato Hash w/ Garlic Lime Aioli (castiron meals)
Difficulty: 2/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Prep & Cook Time: 35 minutes
Servings: 4
The Challenge: Breakfast Potato Hash
So, 30-Minute March Madness has been going great with Vegan Caesar Salad, Ultimate Bagel Bacon Breakfast Sandwich, and Buffalo Chicken Wing Pizza so far. I'm sticking with the brunch theme of "breakfast warrior" with this incredible breakfast potato hash. This one is just over 30 minutes...it can be done in 30 if you hustle but its more like 35.
Breakfast potatoes are one of my absolute favorite foods. I've been working on perfecting them for quite some time, and the key to making an amazing breakfast potato is two fold:
1. The Right Potato - yukon gold, russet, and sweet potato are preferred. New potatoes are fine but get too soft and have trouble crisping
2. Parboiling - don't throw your potatoes all in a pan uncooked and wait for magic...it won't work. Parboiling is a midpoint between raw and cooked and is best done in a pot of boiling water for 1-2 minutes the turned off and letting the potatoes sit for another 8-10 minutes. Or, my preferred method, is yee old microwave! That's right we're going Microwave Gourmet Chic in this recipe. Throw the potatoes in a microwave-safe bowl, add 1/4 cup water, microwave for a few minutes, stir, repeat.
Why parboiling is so crucial is that when you add to a hot pan...all we are trying to do is get that crispy buttery sear on the potato and add spices. It is much shorter process and leaves the potato at perfect consistency.
To this, we add sauteed veggies, marinated mushrooms, some vegan melty cheese, and a garlic lime aioli for some tangy sweetness to counteract the fatty + salty potatoes. That depth of flavor makes these potatoes EPIC!!!
Finally, the vehicle for this is important - castiron. The castiron pan is by far the best way to cook breakfast potatoes as it gets very hot, retains heat and will give you amazing sears.
Let's get into it.
Ingredients:
Breakfast Potatoes
- 3 medium organic yukon gold potatoes, cubed
- 1 large sweet potato, cubed
- 1/3 cup water
- 2 tbl vegan butter
- Spices: 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp cumin seeds, 1/4 tsp coriander, 1/2 tsp Old Bay, 1/4 tsp turmeric, 1/4 tsp salt, pinch of pepper
Sautéed Veggies
- 1 tbl vegan butter
- 1/2 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 medium poblano pepper, diced
- 1/2 medium red pepper, diced (whole one if you love red pepper)
- 1 medium zucchini, quartered + diced
- Spices: 1/4 tsp coriander, 1/2 tsp oregano, pinch of salt + pepper
Marinated Portabella Mushrooms
- 1/2 tbl olive oil
- 6 oz baby bella mushrooms, diced across height
- 1/2 tbl liquid aminos
- 1/2 tsp Old Bay
Garlic Lime Aioli
- 1/4 cup vegan mayo
- 1 lime, juiced
- 1 garlic clove, minced
- small chopped handful cilantro
Other
- fresh cilantro, roughly chopped
- 2 green onions, diced
- 1/4 to 1/2 cup vegan cheddar cheese (Daiya brand is what I used)
Equipment You'll Need:
Mixing Bowls . Sharp Chopping Knife . Measuring Cups + Spoons . Cutting Board . Large Microwaveable Bowl . Medium Frying Pan . Castiron Pan . Whisk . Ziploc Bag
Before You Cook:
- Wash + chop fresh ingredients
- Wrap tofu in towel and place heavy pan/pot on top.
1. Start by cubing your potatoes into small bit size chunks. Add the cubes to a bowl with water and put in microwave for 5 minutes.
2. While the potatoes cook, add butter to castiron pan over medium heat. Add onions + garlic for veggies to the pan and cook for 3 minutes over medium heat.
3. Once the potatoes are done in the microwave, carefully remove + stir. Place back into the microwave and cook for another 5 minutes. Once done, set aside until castiron pan is done on the veggies.
4. Add the rest of the ingredients for the sauteed veggies to the castiron pan. Cook for another 4 minutes over medium heat. Stir a couple times. Once done, scrape out and set aside. Place pan back on oven and add 2 tbl of vegan butter for potatoes.
5. Add the parboiled potatoes to the castiron pan once the 2 tbl of butter has melted down. Add the spices + mix well. Cook on first side for 3-4 minutes, flip and cook another 3-4 minutes.
6. While the potatoes are cooking, add olive oil to a medium frying pan over medium-high heat. After warming for 60 seconds, add the mushrooms, liquid aminos, and spices. Cook for a few minutes until softened.
7. Next, once the potatoes are done. Turn off the heat. Add in the veggies + mushrooms. Mix well. Sprinkle on cheese + green onions. Let sit.
8. While the cheese is getting all melty, whisk together the aioli ingredients in a small mixing bowl.
9. I squeeze my aioli on from a snipped ziploc bag...but add that and then serve. Enjoy!
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