Vegan Hash

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.

Course Breakfast

Diet Vegan

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 263kcal

Author Louisa

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!

Nutrition