In the last recipe, we made breakfast potatoes. But now we’re going to take them and turn them into a full-blown dish and for that, we only need two other ingredients bell pepper and onion. If you knew from the beginning that you were going to be making the hash you will do all your veggie prep at once, so that you can be cooking your veggies stovetop while your potatoes are crisping up in the air fryer or the oven.
- 1 medium yellow onion
- 1 bell pepper
- 1/4 tsp paprika
- 1 serving Breakfast Potatoes from breakfast potatoes
- 2 tsp maple syrup
2 Additional Ingredients
And while I’m also sharing this recipe with just the two additional ingredients, you can easily throw in any mix of vegetables to your heart’s desires. Viet mushrooms, broccoli or asparagus, even tomatoes would all go wonderfully in this dish.
The main thing that you’re looking to do during your allotted 20 minutes of cooking time is caramelizing your onions and while I love to advertise that my layer saute method is great for oil-free cooking, we’re going to need a little help for this one. The best-known oil way to caramelized onions is to have water in vegetable broth or even a white wine on hand to decrease your pan a couple of times all your onions are sizzling in the pan.
Cook them down over medium heat for 6 to 10 minutes you’ll add the onions first and cook them down over medium heat for 6 to 10 minutes until you get a lot of browning on the bottom of the pan without anything turning black or burning. Your first round of decoys in the pan will be with a quarter cup of your liquid of choice to get all of that great flavor up off the bottom of the pan and put it back into your onions which will turn them into a beautiful golden brown color. Let the pan brown up slightly again and then throw in your other veggies.
When you’re starting to get a second round of good round-up criminalization on the bottom of the pan, add the paprika and cook for one more minute before decreasing again with just enough water or veggie broth to unstick everything. You don’t want to use wine for the second round here because you won’t have enough time to cover off the alcohol.
And the most important thing with this second round of deglazing is you don’t want to add so much water that your things get wet. You really do just want to unstick everything from the bottom of the pan and then turn off the heat.
If you’ve timed everything while your potato should have just finished cooking and you can throw them into your pan hot season with salt and pepper, and optionally add a gobble or maple syrup to add a little more sweetness. I will note that while the syrup at the end might seem a little bit odd, it’s actually a hack that tricks the taste buds into thinking that you’ve made the carmelized onions anyone has ever made. And I’ve personally become addicted to this trick to give this dish that extra little something.
Once you’ve got everything mixed together
We’re ready to serve everything up on a big plate and dig in for a taste test. I am honestly hooked on this hash. It’s easy to throw together it’s starchy and crispy, filling in the perfect balance of sweet and savory. I’ve eaten it on repeat for lunch despite it being breakfast food and have cleared out the entire plate by myself multiple times in one sitting. And because it’s all just healthy whole plant ingredients made with zero oil. I feel zero shame in gobbling all of it up by myself for how it stacks up against an alternative.