Spinach & Mushroom Hash

A quick and easy one-pan hot breakfast. Great for a weekend breakfast, it has an excellent rustic look especially when served still in the pan.

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5 from 1 vote

Mushroom & Spinach Hash

A tasty and easy hot breakfast option, and a great way to pack a few serves of vege into the first meal of the day.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast, hash, vegan
Servings: 4


  • 2 medium russet potatoes roughly diced
  • 1 small red capsicum diced
  • 1 medium white onion finely chopped
  • 250g mushrooms finely chopped
  • 1 bunch spinach leaves roughly shredded
  • 2 sprigs fresh rosemary
  • 1 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • salt and pepper to taste


  • Heat the olive oil in a large skillet on medium. Add the potatoes and cook stirring occasionally for 15 minutes or until cooked through and golden brown.
  • Add the onion and cook stirring for a further 5 minuted or until softened.
  • Add the rosemary, garlic, capsicum and mushrooms then cook fr 6 minutes while continuing to stir.
  • Finally add the spinach and balsamic vinegar then cook stirring until wilted. season with salt and pepper then serve.

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