Day 17 Breakfast: Simple vegan breakfast hash

Ingredients: 

FOR THE POTATOES

• 3 medium russet potatoes, peeled and diced
• 1 large sweet potato, peeled and diced
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon dried thyme
• 2 teaspoons sea salt
• 1 teaspoon pepper
• 1/4 cup olive oil

FOR THE SKILLET MIXTURE

• 1 medium onion, diced
• 5 cloves of garlic, finely diced or minced
• 1 teaspoon olive oil
• sprinkle of sea salt & pepper

Directions: 

1. Combine diced potatoes with spices and ¼ cup of olive oil, mix well. Bake in a glass casserole dish at 450 degrees for 40-50 minutes, checking and stirring ever 20 minutes, until crispy
2. Use a spatula to unstick potatoes from the pan each time you stir
3. Sautee onion, garlic, 1 teaspoon of olive oil, and a sprinkle of sea salt and pepper in a skillet. Cook for 5-8 minutes, or until browned
4. Once potatoes are crispy, remove from oven and stir in the garlic and onion skillet mixture until combined
5. Serve alone, or use as filling in this vegan breakfast burrito recipe 

by Joy Shull

Recipe: buildyourbite.com/simple-vegan-breakfast-hash/
Source: Build Your Bite​