Easy Vegan Hash
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This vegan hash is hearty, delicious, and ready in just 25 minutes! Start the day right with crispy potatoes and wholesome veggies, all cooked in 1 pan.
Whether on its own, topped with various sauces and herbs, served with your other favorite dishes, or even inside a tortilla as a quick breakfast burrito filling, this vegan breakfast hash will surely have you excited to get out of bed.
Fuel up for a busy day with a flavorful and healthy plant-based meal that won’t leave you with a sink full of dishes to wash!
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Eat like a king and pair this delicious potato hash recipe with other healthy and satisfying plant-based breakfast dishes like tofu scramble and vegan French toast!
Why You’ll Love This Vegan Hash Recipe
- This vegan hash is perfect for busy mornings because you can cut the ingredients the night before, and the dish is all made in just one pan!
- This vegan breakfast hash will keep you full and satisfied with its nutritious and flavorful mix of produce.
- This healthy plant-based recipe is a great way to use whatever veggies and plant-based ingredients you already have! It’s customizable and goes well with various toppings and other breakfast items for a complete meal.
Ingredients And Substitutions
Extra virgin olive oil – For cooking the vegetables. You can also use avocado oil or, for a more flavorful vegan breakfast hash, vegan butter makes an excellent alternative for cooking oil.
Red potatoes – Any kind of potato will work, but red potatoes are a favorite when it comes to hash because they don’t easily fall apart.
Vegan sausage – Tempeh is another satisfying plant-based protein for vegan breakfast potato hash!
Salt, black pepper, smoked paprika, and seasoned salt – We’re keeping things simple for the seasonings in this vegan potato hash. For depth of flavor, you can give the hash a savory boost with vegan parmesan cheese, or red pepper flakes for a little kick.
Black beans, mushrooms, and baby spinach – Feel free to substitute or add extra veggies! Besides button mushrooms and baby spinach, you can use portabella mushrooms and other leafy greens like kale. Black beans are great for added texture and vegan protein, but chickpeas will also be tasty.
Salsa, vegan sour cream, and green onions – Use your favorite toppings in this vegan potato hash recipe! Avocado slices, hot sauce, vegan ranch, vegan cheese, vegan bacon bits, and cilantro are some delicious options to try.
Tips For Making This Recipe
Partially Thaw the Frozen Sausage
If your vegan breakfast sausage is frozen, add it to the pan before the potatoes to let it partially thaw.
Air Fry For Crispy Potatoes
If you like crispier potatoes for your vegan hash, you can air fry them at 400°F for 30 minutes, tossing them every 10 minutes. Make sure to cut them into uniform cubes and arrange them in a single layer in the air fryer basket.
Add More Veggies
Add your favorite produce or even leftover veggies to your vegan breakfast hash! Some yummy additions are zucchini, carrots, yellow squash, green asparagus, Brussels sprouts, cherry tomatoes, and bell peppers!
Vegan Breakfast Hash Recipe FAQs
What kind of potatoes are best for hash?
This vegan potato hash is made with red potatoes because their skins turn nice and crispy while their insides are tender and creamy. You can also use starchy potatoes like Russet potatoes if you want the cubes to hold their shape well or Yukon Golds for potato cubes that stick together in the pan.
Should I peel potatoes for breakfast hash?
No! This vegan breakfast potato hash is made with thin-skinned red potatoes, so you don’t really need to peel them. But of course, it’s still up to your preference.
Can you cut potatoes ahead of time?
Sure. You can cut the potatoes the night before, soak them in a bowl of water, then place them in the fridge. Pat the soaked potatoes dry before cooking.
How long does breakfast hash last in the fridge?
This vegan breakfast hash with veggies lasts in an airtight container in the fridge for 4 to 5 days.
Can you reheat breakfast hash?
Of course! You can reheat your potato hash on the stovetop or pop it in the microwave at 30-second intervals.
More Delicious Vegan Breakfast Recipes
- Vegan Breakfast Casserole
- Vegan Eggs Omelette
- Vegan Breakfast Burrito
- Oatmeal Pumpkin Breakfast Bowl
- Whole Wheat Vegan Pancakes
I found this recipe for Low Fat Baked Sweet Potato Fries that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!
Vegan Hash
Equipment
Ingredients
- 1 tbsp extra virgin olive oil
- 6 red potatoes, sliced into bite-sized pieces
- 10 to 14 oz vegan breakfast sausage
- Salt to taste
- Pepper to taste
- 1 15-oz can black beans, drained and rinsed
- 1 4-oz can mushrooms
- 2 tsp smoked paprika
- 1 tsp seasoned salt
- 3 to 5 oz baby spinach (about 2 large handfuls)
- Salsa (optional for serving)
- Vegan sour cream (optional for serving)
- Green onions, chopped (optional for serving)
Instructions
- Heat the oil in a large skillet over medium heat.
- Add the potatoes and breakfast sausage. Season with salt and pepper and cover. Let the potatoes and sausage cook for 10 to 15 minutes, stirring occasionally.
- Once the potatoes are fork-tender and browned on the edges, add the black beans, mushrooms, paprika, and seasoned salt. Cook for another 5 minutes until the mushrooms release their juices and everything is warmed through.
- Once everything is cooked through, add the spinach, stir, and cover. Allow the heat to wilt the spinach for a couple of minutes.
- Serve vegan hash with salsa, vegan sour cream, and green onions. Enjoy!
Notes
- If your vegan breakfast sausage is frozen, add it to the pan before the potatoes to let it partially thaw.
- If you like crispier potatoes for your vegan hash, you can air fry them at 400°F for 30 minutes, tossing them every 10 minutes. Make sure to cut them into uniform cubes and arrange them in a single layer in the air fryer basket.
- Add your favorite produce or even leftover veggies to your vegan breakfast hash! Some yummy additions are zucchini, carrots, yellow squash, green asparagus, Brussels sprouts, cherry tomatoes, and bell peppers!
About a 4 months ago I recently met a nice woman and through our conversation she mentioned she was a vegetarian. I jokingly said that she should let me make her breakfast sometime. She took me up on it and said how does tomorrow sound! Having no idea of anything remotely vegetarian I was stressed to say the least lol. I searched all over and could not find anything that would be tasty and filling at the same time… until i came across this. It was such an easy dish to make for a novice vegetarian person like me so i was stoked. She absolutely loved it. I have tried for a while to remember where I found this recipe, which i luckily re-found today, so I could leave a comment and say… Thank you. You helped a dude out when he needed it the most. Mahalo nui loa.
This makes me beyond happy to hear!! Way to go!
This recipes are so amazing.They look so delicious and as well as healthy too.It will make a great morning if we start with those recipes.Thanks for sharing .
This is so inspiring…I’ve been toying with going vegetarian for years, and I really admire you for taking the plunge. This gorgeous breakfast makes the whole prospect sound a whole lot easier 🙂
Thanks Sue! Vegan life is definitely not easy and I’m finding that it takes a lot of prep, planning, and experimentation in the kitchen, but knowing that I’m making healthy decisions for my self and my family makes it all worth it. You could try a vegan day a week to start!
Looks great – and I love that this comes together in 20 minutes – can’t wait to try it!