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Best Vegan Breakfast Hash Recipe
This vegan breakfast hash recipe is so easy to make and is packed with vegetables and spices!
There’s so many ways to customize this dish and the toppings as well.
This recipe is filled with potatoes, mushrooms, red pepper, onion, garlic, zucchini and plenty of delicious spices.
Some toppings I love for this hash are avocado, fresh cilantro, vegan cheese or dairy-free sour cream!
It’s the easiest way to use up any leftover veggies or ingredients in your fridge, and it’s also great with tempeh or vegan sausage!
Vegetarian Potato Breakfast Hash
While it’s great for entertaining, you can also just make it for yourself and save the rest in the fridge for a no-fuss breakfast for the next few days.
It’s my go to recipe for brunch and I love how such simple ingredients make such a delicious vegan potato hash.
- Potatoes – Any kinds of potatoes work, but I always love golden or red!
- Mushrooms – Optional but adds a nice flavor.
- Red Pepper – Any peppers will work, my favorite veggie to add to hash and for a pop of color.
- Onion & Garlic – Very important for flavor!
- Zucchini – I love zucchini, but you can also add spinach, asparagus, yellow squash or any veggies.
- Spices – I use a mixture of spices for this recipe, but you can also just use taco seasoning for a fuss free hash!
How to Make Easy Vegan Potato Hash
Preparing the Ingredients
To make this vegan hash recipe, you’ll first want to dice all your ingredients into bite-size pieces so that the cooking process is easier.
Now, in a large pan over medium heat, add your oil and potatoes and cook, covered.
Cook until they are browned and tender when poked with a fork, about 10 minutes, stirring often.
Now add all your veggies and spices and give everything a good stir, this smells amazing!
Continue cooking, uncovered, until veggies are tender, about 5-10 minutes, and that’s it!
I like serving the vegetarian breakfast hash in a large shallow dish for the breakfast table.
Vegan Breakfast Hash Recipe
I love the simple yet irresistible flavors in this dish, and I’ve also made it with sweet potatoes and it was amazing.
It’s also great with some red pepper flakes if you like your hash a bit more spicy.
Sometimes I’ll also add a can of black beans to the dish for some added protein and texture.
Whichever way you choose to serve your breakfast hash, it’s sure to be a hit and is always a great way to start your day!
It keeps in an airtight container in the fridge for about three to four days for best results.
This recipe is:
For more vegan breakfast recipes and ideas, try my other recipes!
- In a large pan over medium heat, add oil* and diced potatoes. Stir potatoes and oil together and cook, covered, for about 10 minutes or until they begin to crisp and are softer when poked with a fork.
- Chop the remaining ingredients into bite-sized pieces and add to the pan along with the spices. Give it a good stir and continue cooking for 5-10 minutes, or until veggies are soft.
- Serve with toppings of choice!
*For an oil free version, simply use a splash of water or vegetable stock for cooking. It will not be as crispy but it will still be delicious!
Amount Per Serving: Calories: 352Total Fat: 22gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 92mgCarbohydrates: 37gFiber: 5gSugar: 6gProtein: 6g