This week’s “Friday Favorites” is a roasted potato hash that’s as simple as it is delicious! Roasting brings out the natural sweetness of the vegetables while keeping everything crispy and flavorful. It’s perfect for meal prep, reheats beautifully and is a great addition to your weekend plans.
Roasted Potato Hash Recipe
Ingredients:
- 4 medium Yukon Gold or red potatoes, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, diced
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp ground cumin
- ½ tsp black pepper
- ½ tsp sea salt (optional)
- 2 tbsp vegetable broth or water (for tossing)
Instructions:
1. Preheat your oven:
- Preheat to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Prepare the veggies:
- Dice the potatoes, peppers and onion into evenly sized pieces to ensure even roasting.
3. Season:
- In a large bowl, combine the potatoes, peppers and onion.
- Add smoked paprika, garlic powder, cumin, black pepper and salt (if using). Drizzle with vegetable broth or water and toss to coat evenly.
4. Roast:
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding for maximum crispiness.
- Roast for 30-35 minutes, flipping halfway through, until the potatoes are golden and crispy and the peppers and onions are tender.
5. Serve:
- Enjoy as-is or top with avocado, hot sauce or your favorite plant-based condiments.
Why Roasted Potato Hash is a Friday Fave:
No extra steps: Roasting simplifies the cooking process—no steaming required!
Easy meal prep: Make it ahead of time and reheat in the oven or on the stovetop for a quick meal.
Nutritional powerhouse:
- Potatoes: Rich in potassium, vitamin C and fiber.
- Bell peppers: Packed with vitamin C and antioxidants to boost immunity.
- Onions: Full of prebiotics to support a healthy gut.
- Versatile: Perfect for breakfast, lunch or dinner!
Weekend Ready
This roasted potato hash is a crowd-pleaser and a meal-prep superstar. With just a handful of ingredients and minimal effort, you’ll have a healthy, plant-based dish ready to enjoy all weekend long.
I hope you enjoy making and savoring this recipe. Let me know how it turns out on my Facebook, and feel free to share your photos and feedback
Wishing you a plant-powered weekend!
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
