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.
I started out over 10 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.
