• Preheat oven to 425° F.
• Line a 13x9 baking sheet with parchment paper, set aside.
• Wash the fresh spinach and set aside to drain.
• Peel and chop the potatoes into small bite sized pieces and lay onto parchment paper.
• Clean and chop all the vegetables into small bite size pieces, add to the potatoes.
• Open a can of chick peas, drain and rinse, place on to the potatoes.
• Mix everything together.
• Drizzle olive oil onto the vegetables and continue to mix to coat all the vegetables.
• Sprinkle all the seasonings over the vegetables.
• Lastly, place the spinach on the vegetables and mix it in.
• Spread everything out evenly on the parchment paper lined baking sheet, cover with foil, and place into the oven.
• After one hour, remove the foil, checking the potatoes and mix again.
• Return to oven and continue baking for up to a 1/2 hour. This will lightly brown and crisp up the potatoes.
• Once the potatoes have reached the desired tenderness and color, pull the hash out of the oven and serve.

Ways to serve the Vegan Breakfast Hash

• We tried this breakfast hash with just ketchup, ketchup and mustard, aioli, and salsa.
• Of course plain ketchup is always good with potatoes, and ketchup and mustard is a favorite in our house as well.
• But the very flavorful pleasant surprise was the aioli with salsa!
• The creamy aioli mixed with the acidic tang of the salsa was a pallet pleaser.
• Enjoy this hash as a main dish, side dish, or even as a burrito filling.