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Oven-Baked Veggie Hash

I could eat this lovely veggie hash every single day. It’s truly perfect for a nourishing breakfast (or brunch), lunch, or dinner, any time of year. Why not? It’s full of Yukon gold potatoes, sweet potatoes, onions, bell peppers and cabbage…one roasted favorite, after another.

Delicious, satisfying, nutritious, and colorful! It’s great as a main dish, stuffed into a burrito, served as a side…you name it. Add a big crispy green salad for a very easy meal.

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OVEN-BAKED VEGGIE HASH

2 1/2 pounds Yukon Gold potatoes, scrubbed, unpeeled, and diced in 1/2-inch cubes
1 pound sweet potatoes, peeled and diced in 1/2-inch cubes
1 medium sweet onion, diced
1 clove garlic, minced
3 cups red cabbage, diced in 1/2-inch pieces
1 red bell pepper, diced
1 yellow bell pepper, diced
1 jalapeño or serrano pepper, minced
kosher salt, to taste
black pepper, to taste
generous dash Creole seasoning

Instructions

Preheat oven to 425 degrees. Have ready a large nonstick roasting pan (I love my Scanpan roasting pans!)

Toss all ingredients together in the pan. Add 1/4 cup water to prevent sticking. Roast uncovered for 30 minutes.

Stir gently, and add another splash or two of water, if vegetables begin to look like they are becoming too dry. Continue to roast for another 20 to 30 minutes, or until all of the vegetables are tender, scraping from the bottom of the pan as needed.

Once potatoes are tender and golden, remove from oven, and serve hot.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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