Description
This Vegan Breakfast Hash is a one-pan, plant-powered recipe filled with crispy potatoes, colorful veggies, and savory spices. It’s hearty, naturally gluten-free, customizable, and perfect for breakfast, brunch, or even dinner.
Ingredients
Scale
Base Ingredients:
- 2 medium russet potatoes, diced
- ½ red onion, chopped
- 1 bell pepper (any color), chopped
- 1 small zucchini, diced
- 1 cup mushrooms, sliced
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley or green onions, for garnish
Optional Add-ins:
- Cooked tofu or tempeh
- Black beans or chickpeas
- Nutritional yeast for cheesy flavor
- Salsa, hot sauce, or avocado on top
- Diced sweet potatoes or carrots
Instructions
- Prep veggies: Wash and dice all vegetables evenly. Peel potatoes if preferred.
- Sauté potatoes: Heat 1 tablespoon oil in a skillet over medium heat. Add potatoes and cook 10–12 minutes until browned and softened.
- Add veggies: Stir in onion, bell pepper, zucchini, and mushrooms. Add paprika, garlic powder, salt, and pepper. Cook 8–10 minutes until tender and golden.
- Steam to soften: Cover pan with lid or foil for a few minutes if potatoes need more cooking.
- Finish: Remove from heat, garnish with parsley or green onions, and serve with optional toppings like avocado or salsa.
Notes
- Start potatoes first since they take the longest to cook.
- Avoid overcrowding the skillet to allow veggies to caramelize.
- Customize with tofu, beans, or dairy-free cheese for added protein.
- Great as a burrito filling when wrapped in tortillas.
- Stores well for meal prep—refrigerate up to 4 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
Keywords: Vegan Breakfast Hash, Vegan Potato Hash, Vegan Hash Browns, One Pan Vegan Breakfast, Healthy Vegan Skillet Recipe