breakfast + brunch/ mains + sides/ recipes

Southwestern Roasted Potato Hash

Southwestern Roasted Potato Hash | Well and Full | #vegan #recipe

I have two really exciting things to share with you all today (well, three, if you count this recipe), so I’ll get right into it: (!!!)

1 // I woke up today to 15,000 of you wonderful humans following Well and Full on Instagram!! (Cue 15,000 more exclamation points!!) I’m seriously blown away by this support and fellowship… you are very literally helping me achieve my dreams!

2 // Secondly, I have officially signed up for HOLISTIC NUTRITION SCHOOL!!! After years of talking about it, I’ve finally done it! I’M SO EXCITED!! I can’t wait to share what I learn with you all here in this space… classes start next week!

Honestly, I’m so excited about both of these things that I don’t think either of them have fully hit me yet, so I’m struggling to find the words to convey my gratitude. All I can say is THANK YOU to this wonderful community for supporting me and encouraging me throughout all the struggles I’ve faced. You all are AMAZING!


Now on to today’s recipe. If you follow me on Nom, you’ll have seen me make this delicious potato hash. (And I call it a hash even though it’s oven-roasted because it’s pretty much the same thing.) This would be delicious as breakfast, or as a side to veggie burgers. I actually made myself a huge vegan salad bowl and just added in a scoopful of this hash (spoiler alert – it was delish). It’s super versatile and super customizable, so you can add in veggies / herbs / spices as much as your heart desires! I hope y’all love it!

Southwestern Roasted Potato Hash | Well and Full | #vegan #recipe

Southwestern Roasted Potato Hash
 
Prep time
Cook time
Total time
 
This Southwestern Roasted Potato Hash is roasted in the oven (instead of a skillet) for even cooking and delicious flavor.
Serves: 4-5 as a Side
Ingredients
The Potatoes and Such
  • 2 Lbs Fingerling or Baby Potatoes
  • 1 Medium Jalapeno, seeded, minced
  • 1 Red Bell Pepper, diced
  • Drizzle of Extra Virgin Olive Oil
  • 1 Tsp Salt
  • 1 Tsp Smoked Paprika
  • ½ Tsp Garlic Powder
  • ¼ Tsp Cumin
  • ¼ Tsp Chili Powder
  • ¼ Tsp Coriander
The Rest of the Hash
  • 1 Can Black Beans, rinsed
  • Fresh Jalapeños for Garnish (optional)
  • Fresh Sprouts
  • Fresh Cilantro
Instructions
  1. Preheat your oven to 425 degrees F.
  2. Prep your veggies - cut the potatoes into halves or quarters, depending on how big they are. Remove the seeds and ribs from the jalapeno and bell pepper; mince the jalapeno into tiny pieces, and dice the bell pepper into medium pieces.
  3. OPTIONAL STEP - soak the potatoes for a half hour in water to help remove excess starch; then remove water and dry with a paper towel. While this will make them slightly more crispy, you could go either way and still have a delicious hash.
  4. In a bowl, combine chopped potatoes, jalapeno, and bell pepper. Drizzle everything with a generous portion of olive oil, and add in salt and spices. Mix well until everything is evenly coated.
  5. In a casserole pan or roaster, add in vegetables. Roast in the oven for 50-60 minutes, or until potatoes are browned.
  6. When done, remove from oven. Add in the black beans while the hash is still hot so they can soften a little.
  7. When the hash has cooled slightly, garnish with sprouts, fresh cilantro, and sliced jalapeno (if desired).
  8. Serve and enjoy!

Southwestern Roasted Potato Hash | Well and Full | #vegan #recipeSouthwestern Roasted Potato Hash | Well and Full | #vegan #recipe

Quote of the Day:

Go confidently in the direction of your dreams! Live the life you’ve imagined.

– Henry David Thoreau

spread the word!Pin on PinterestShare on Google+Share on StumbleUponShare on YummlyShare on RedditPrint this pageTweet about this on TwitterShare on TumblrShare on FacebookEmail this to someone

12 Comments

  • Reply
    Katrina
    January 8, 2017 at 10:02 am

    Such a comforting hash! I love a good, warm, plate of stuff like this!

    • Reply
      Sarah
      January 8, 2017 at 12:08 pm

      Thanks Katrina!! 😀

  • Reply
    Karlie
    January 8, 2017 at 12:22 pm

    Congrats!!! Well deserved your photography is amazing! So excited to follow your holistic nutrition journey and learn from you. Happy Sunday stay warm!

    • Reply
      Sarah
      January 8, 2017 at 5:02 pm

      Thanks so much Karlie!! <3

  • Reply
    Casey the College Celiac
    January 8, 2017 at 10:35 pm

    Congrats on all of your exciting news! It sounds like 2017 will be a year of growth for you. And what better way to celebrate than with potatoes?

    • Reply
      Sarah
      January 9, 2017 at 3:58 pm

      Potatoes are a fantastic way to celebrate!! 😀

  • Reply
    Lauren @ Lauren Caris Cooks
    January 9, 2017 at 9:28 am

    This looks absolutely DIVINE! I can’t explain how much I love potatoes, so this is right up my street!

    And massive congrats on 15k on Instagram! You deserve it so much!

    And woo about nutrition school! Where are you studying? I’m thinking about it myself.

    • Reply
      Sarah
      January 9, 2017 at 3:59 pm

      Thanks so much Lauren!! I’m going to be studying at the Energetic Health Institute, which is a NANP Certified Holistic Nutrition School 🙂

  • Reply
    Natalie | Feasting on Fruit
    January 9, 2017 at 1:16 pm

    HUGE amazing exciting stupendous news and potatoes–no better combo to make for an fantastic Monday!!!! Ahhh I am so happy for you, big congrats on both. Your photos are the best thing ever so you will be at 100K on IG in no time I have a feeling. And I cannot wait to hear more about holistic nutrition school too 😀

    • Reply
      Sarah
      January 9, 2017 at 4:00 pm

      Awww thanks so much for your support Natalie!! Reading your comment was like a big warm hug 🙂 Sending hugs back!!

  • Reply
    Maya | Spice + Sprout
    January 9, 2017 at 7:55 pm

    Sarah, CONGRATS! You are amazing! 🙂 I am so excited to hear about your classes, especially as it is something I have been considering going back to school for too <3

    • Reply
      Sarah
      January 9, 2017 at 9:30 pm

      Oooh then I’ll definitely keep you updated, girl!! <3

    Leave a Reply

    Rate this recipe: