The Best Smokey Potato & Kidney Bean Hash (Gluten Free, Vegan)

Prep: 5 minutesCook: 20 minutesTotal: 25 minutes
Yield: serves 2Categories: Breakfast, Dinners
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This smokey Mexican inspired potato hash is packed full of vegetables and legumes making it really satisfying in terms of not only flavour but how satiated it will leave you feeling. This is fairly quick to make and will take you less than thirty minutes, making it the perfect weeknight dinner when you don’t want to spend ages cooking or leisurely weekend brunch.

This dish reheats well meaning that it is a fast and purse friendly option to make in bulk and eat throughout the week if you were looking for meal prepping ideas.

It is also a great recipe to make in order to reduce food waste as you can add or subtract vegetables and legumes as you needed to. I use white potatoes in this recipe but you could use sweet potatoes if they are all you have to hand. You could also throw in kale in place of spinach, red onion in place of spring onion and green pepper instead of red making it a really versatile recipe. For other handy recipes to help reduce food waste why not try my Bubble & Squeak bowl which you can find here.

I first began making this potato hash when I stopped eating meat in 2018, however, I wasn’t vegan so would still top it with a poached egg and a sprinkle of feta. Now I usually have it with my Easy 5 Minute Guacamole instead which is a really nice addition as the creaminess is a lovely contrast to the spicy flavours.

I normally use one chilli in this, however, you can use more or less if preferred. Alternatively you could use cayenne powder or chilli powder for convenience if you don’t have any fresh. If you like this recipe you may also like my Tofu Shakshuka recipe and my Spicy Spanish Style Beans wich you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 350g 2 + 1/3 cups white potato (uncooked)
  • 1 tin kidney beans (240g drained)
  • 1 tin sweetcorn (160g drained)
  • 2 handfuls spinach
  • 1 red pepper
  • 1 handful cherry tomatoes
  • 1 spring onion
  • 1 chilli
  • 1 clove garlic
  • A few sprigs fresh coriander
  • 2 tsp paprika
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil


  1. Chop the potato into small chunks, no need to remove the skin, and place in a saucepan of water. Bring to the boil and allow to cook for five minutes until the potato begins to soften
  2. Drain the potato and place in a frying pan along with the olive oil, cook over a moderate heat
  3. Chop the pepper into bitesize chunks, taking care to discard the seeds, and add to the pan along with the halved tomatoes
  4. Peel, crush and finely slice the garlic before adding to the pan
  5. Finely slice the chilli, discarding the seeds, and add to the pan
  6. Drain the liquid from the kidney beans and sweetcorn and add to the frying pan along with the spinach
  7. Finely chop the spring onion and coriander and add to the pan along with the seasoning, stir well ensuring all ingredients are well distributed throughout and cook for another five minutes


  1. Phoebe Blaskett

    Such a delicious bright recipe!! My favourite for brunch. Thank you Natasha, you never fail

    • Natasha Gelder

      Thanks Phoebe! So glad you enjoy this recipe! x


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