Breakfast hash has always been a weekend tradition for me, but why not make it a meal prep thing too?
Besides, there’s not much out there that can beat sweet potatoes, veggies and hearty pinto beans for breakfast.
I like doing one vegan meal per prep, so this week it was breakfast.
You don’t have to make this breakfast hash vegan.
I would replace the beans with sausage of your choice and add some cheese to make it flexitarian.
And if you’re not into pinto beans, replace them with black beans, chickpeas or whatever kind of bean you’re in the mood for that day.
As always, feel free to change up the veggies based on your preferences, what you have in the house or what’s available based on where you live!
This hash is really all about the potatoes anyway.
In this version pictured above, I used three different types of potato: baby red potatoes, golden potatoes and a small sweet potato.
I honestly think that’s what makes this hash special! I encourage you to mix it up based on what’s local and in season, but if you only got one big potato on hand, that works too.
Storage and reheating notes:
- This breakfast hash is freezer friendly, however, note that I have not tested it. Should be good for 3-6 months.
- If you freeze it, thaw it in the fridge one day before reheating, then reheat in the microwave or the stove (the stove might be better if it was previously frozen)
- You can store this breakfast hash in the fridge for up to four days
- It reheats well in the microwave and tastes awesome with some nutritional yeast on top!(optional)
If you end up prepping this meal, I’d love to see your recreation! Shoot me a DM on Instagram or use the hashtag #workweeklunch. You can also email a photo to me at talia(at)workweeklunch(dot)com.