Perfect Crispy Potato Hash With Mushrooms (Vegan, Gluten-Free)

August 3, 2020
This crispy potato hash makes a great breakfast or weekend brunch. It's a simple dish that's deceptively tricky to get *just right*, as anyone who has ever ended up with crunchy potatoes or burned garlic can attest. Get the savory flavors you're craving in this foolproof one-pan meal. Potatoes are so versatile and full of filling fiber—it's comfort food at its best. Potato hash is also delicious served cold. If you have any leftovers or would like to meal prep, heat it up the morning after.
Crispy Potato Hash

Perfect Crispy Potato Hash With Mushrooms (Vegan, Gluten-Free)

Recipe Type: Breakfast Hearty Entrees
utensils YIELDS 4
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  • 1 tbsp Olive Oil
  • 1/2 medium Onion
  • 2 cloves Garlic
  • 4-6 Potatoes (4 large–6 small)
  • 1/2 cup Mushrooms
  • 1 tsp Cumin
  • 1 tsp Garlic Salt
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Directions

1. Slice the onion into half-moons, mince the garlic and chop up the potatoes into small cubes. Slice the mushrooms.

2. Heat olive oil a heavy skillet over high heat.

3. Add the onion and garlic, stirring as the onions turn translucent and the garlic turns golden brown and crispy. This will take about a minute.

4. Add the potatoes. Add the cumin and cook for 10 minutes, stirring constantly so the potatoes won’t stick to the bottom of the pan. Gradually add a little water (about a tablespoon) and place a lid on the pan to soften the potatoes for five more minutes. Turn the heat low and simmer until the potatoes are tender.

5. Add the mushrooms and cook for about 3 more minutes, until the potatoes and mushrooms are lightly brown.

6. Season with garlic salt and pepper. You can serve this on a bed of greens, with a side salad, or crunchy toast. Serve and enjoy!

 

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Photo: Debbie Tan


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Debbie was born in Malaysia and grew up in New Zealand. She loves writing, musicals, and living a plant based life. A digital marketer by day, she is also passionate about visual storytelling. She hopes to show that living a more sustainable and compassionate lifestyle can be simple and fun! Debbie has volunteered for social and environmental causes over the years, and interviewed Dr Jane Goodall on her 2018 world tour. Visit her Instagram @debbietan96 for snaps of delicious food and plants, and YouTube for music.

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