Vegan breakfast hash

I love this recipe because it’s so flexible! It’s a great recipe all throughout the year and especially adventurous in the summer when herbs and creative vegetables are still in the growing season.
I have a few main staples I like to add to this dish however, get creative and do what you would like to – After all, we all have different taste preferences.
1.5 cups new red potato

1.5 cups new white potato
2 medium yellow onions

One medium carrot diced

5 cloves garlic
1 cup grape tomatoes sliced into thirds
6 sweet mini peppers (red yellow green)

Small handful of fresh basil, oregano, sage, green onion, thyme.
1/2 tsp sea salt

1/2 tsp teaspoon cracked pepper

Nutritional yeast to taste
1.5 tablespoons grapeseed oil
Halve new potatoes and bring to a boil on stovetop for at least 10 minutes. Allow to sit in hot water for an additional 10 minutes. Strain, soak in cold water then remove and slice into medallions or bite-size chunks.
Heat oil In a medium-sized Frying pan. Add onion, Garlic & sautee for 3 to 5 minutes. Add sliced potato and carrot to mixture and sauté for at least 8-10 minutes or until all ingredients are softened.
Add remaining ingredients except nutritional yeast & pepper, sauté for another 5 to 10 minutes.

Plate, sprinkle with nutritional yeast and dust with cracked pepper.

Serves four.