Southwest Potato Hash (Vegan, WFPB)

I have always loved a good plate of hash browns, especially if you throw on some sriracha for good measure. But after going plant based it was a struggle to get my potatoes and hash browns to crisp up without oil. I tried a lot of different methods and found some great ways to make it happen. My favorite and the most accessible way to most everyone is using the oven. I also really like having frozen diced potatoes and shredded potatoes in the freezer along with a bag of chopped peppers and onions. This means I am always just a few minutes away from having a big batch of hash browns ready to go for breakfast or a warm late night snack.

If you go ahead and try this recipe, let me know what you think and share a picture on my Facebook page of how it turned out!

Here's what you need! (Serves 2)

• 3 cups frozen diced potatoes

• 1 cup cooked black beans

• 1 cup frozen chopped onions and peppers

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/4 tsp black pepper

Directions:

1. Add all of the ingredients into a large bowl

2. Mix together so that the spices are well distributed

3. Place onto a baking sheet covered with parchment paper

4. Bake for 20 minutes at 425 F degrees

5. Take the hash out of the oven and mix

6. Bake for another 20-30 minutes or until the hash begins to crisp up

Enjoy!

- Plant Based Gabriel