Low-Growing Vegetable Hash with Crispy Potatoes
A hearty mix of potatoes and beans simmered until tender, then crisped for a satisfying breakfast or brunch side. This general-inspired vegetarian ready in about 36 minutes pairs diced red bell pepper, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, diced into 1/2-inch cubes potatoes
- 1 cup, trimmed and cut into 1-inch pieces green beans
- 1/2, diced red bell pepper
- 2 tbsp olive oil
- 2 cloves, minced garlic
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a skillet over medium-low heat. Add potatoes and cook for 15 minutes, stirring occasionally, until golden and crisp around the edges.
- Step 2: Add green beans, red bell pepper, garlic, thyme, salt, and black pepper. Stir to combine and cook for 8 minutes until beans are tender but still bright green.
- Step 3: Drizzle with remaining 1 tbsp olive oil, increase heat to medium, and cook for 3 more minutes until potatoes are deeply golden and vegetables are tender-crisp.
Frequently asked questions
How long does Low-Growing Vegetable Hash with Crispy Potatoes take to make?
Total time is about 36 minutes (10 min prep + 26 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Low-Growing Vegetable Hash with Crispy Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced red bell pepper from drying out.
Can I substitute ingredients in Low-Growing Vegetable Hash with Crispy Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Low-Growing Vegetable Hash with Crispy Potatoes for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Low-Growing Vegetable Hash with Crispy Potatoes?
General vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My kids loved the crispy potatoes and the vegetable mix. So easy to make and so tasty!
- ★★★★★
A great vegetarian meal that's both healthy and delicious. I'll definitely make this again.
- ★★★★★
This hash was a hit at our Sunday brunch! The crispy potatoes were perfect and the vegetables were fresh and flavorful.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
