Plant-Based Breakfast Hash with Sweet Potato, Plantain, and Spinach
Prep time
Cook time
Total time
Awaken your senses with this nutrient-rich dish. It's naturally filled with flavors that only need a hint of salt, pepper, and garlic to come alive. Just make sure to use a green plantain. Ripened plantains are softer and won't stir fry as well, while green ones are firmer and starchier, like potatoes.
Recipe type: Breakfast
Cuisine: American
Serves: 4 servings
  • 1½ tablespoons olive oil
  • 1 large sweet potato, peeled and chopped
  • 1 green plantain, peeled and chopped
  • 1 medium red bell pepper, chopped
  • ½ medium yellow onion, chopped
  • 1½ cups sliced mushrooms
  • 2 cups loosely packed baby spinach
  • 3 garlic cloves, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup roasted salted pepitas
  • Hot sauce, for serving (optional)
  • Dairy-free sour cream (store-bought or homemade), for serving (optional)
  1. Preheat the oil in a large non-stick skillet over medium heat. Add the sweet potato, cover, and cook for 6 minutes, or until the potato is almost tender, stirring occasionally.
  2. Add the plantain and cook uncovered for 2 minutes or until the plantains are almost tender, stirring occasionally.
  3. Add the bell pepper and onion, and cook for 4 minutes, or until the vegetables are tender, stirring occasionally.
  4. Add the mushrooms and cook for 4 minutes, or until tender, stirring occasionally.
  5. Add the spinach, garlic, salt, and pepper, and saute for 2 minutes, or until the spinach is wilted and the garlic is fragrant.
  6. Serve hash sprinkled with pepitas, and top with hot sauce and/or dairy-free sour cream, if desired.
Nutrition Information
Serving size: 1 cup Calories: 262 Fat: 13g Saturated fat: 2g Carbohydrates: 33g Sugar: 12g Sodium: 318mg Fiber: 6g Protein: 8g
Recipe by Go Dairy Free at