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Enjoy this root vegetable hash for breakfast, brunch, or dinner—a combination of delicious & nutritious root vegetables with garlic and fresh herbs. It’s versatile, affordable, crowd-pleasing, satisfying, and ready in just 30 minutes in one pan!

completed One-Pan Root Vegetable Hash plated on a white plate
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Versatile One-Pan Vegan Root Vegetable Hash

Traditionally, a breakfast hash was the perfect way to repurpose leftovers. Now it’s become the perfect way to clear out extra veggies from the fridge. This time, we’re focusing on seasonal produce, making an economical yet hearty root vegetable hash that’s perfect for the holidays and all fall/winter!

This vegan vegetable hash combines carrots, parsnips, beets, sweet potato, and potato (with plenty of customizability) for a veggie-loaded breakfast or meal any time of the day that’s colorful, packed with a delicious balance of savory, slightly sweet, and earthy flavor, and loaded up on nutrients.

In fact, it’s one of the healthiest meals we make. It’s jam-packed with antioxidants, fiber, and plenty of health-boosting vitamins, minerals, and plant compounds to keep you satisfied for hours.

Not to mention that this vegan hash is great for feeding a crowd and catering to various dietary requirements. It’s already naturally gluten-free, dairy-free, egg-free, vegetarian, paleo, whole30, and vegan! Plus, it’s really simple to prepare, too – making a delicious meal for busy mornings and weeknights.

Looking for more simple, savory, veggie-packed vegan breakfast ideas? Try these scrambled tofu breakfast burritos, breakfast tacos, or even a veggie and herb frittata!

The Ingredients

A vegetable hash is essentially just finely diced veggies cooked in a skillet with oil/vegan butter and your seasoning of choice. We’ve used:

completed Earth Vegetable Hash measured out against a white surface
  • Oil: Use a neutral-tasting cooking oil like canola oil or vegetable oil. For more flavor, use vegan butter (like Miyoko’s or Earth Balance).
  • Aromatics: We used garlic and onion (yellow or red onion will work).
  • Root Vegetables: You can basically use any root veggies. This time, we used
    • Potatoes
    • Sweet potato (or butternut squash/acorn squash)
    • Beets
    • Parsnips
    • Carrot

You could also use turnips, rutabaga, celeriac, artichoke, swede, celery root, etc.

  • Seasonings: This vegetable hash is already packed with flavor, easily enhanced with a simple seasoning of sea salt, black pepper, and paprika.
  • Fresh herbs: Add extra flavor with freshly chopped parsley, dill, or chives.

What Else Could I Add To a Vegetable Hash?

Like any veggie hash recipe, this recipe is incredibly versatile. Load the pan with root veggies and optionally any of the below that you have to hand.

The Best Vegetables for a Veggie Potato Hash

  • Broccolini (or small florets of broccoli)
  • Spinach (added at the end to wilt into the vegan breakfast hash)
  • Kale or Swiss chard (added in the last few minutes)
  • Leek (thinly sliced)
  • Cabbage (shredded)
  • Brussels sprouts (halved/ shredded)
  • Bell peppers (diced or thinly sliced)
  • Mushrooms (thinly sliced)

Try to stick to 4 cups of vegetables in total. However, within that, you can basically use whatever you’d like for this vegetable breakfast hash.

Other Add-ins

  • Protein: There are a few ways you could increase the protein in this vegan hash recipe, including
    • Beans (cannellini beans, kidney beans, butter beans, chickpeas, etc.)
    • Tempeh (marinated and diced)
    • Nuts/Seeds (serve the root hash with chopped nuts/seeds for crunch)
  • Seasonings: If you want to experiment with more herbs and spices, we recommend keeping things simple. Some optional flavor pairings include:
    • Cayenne pepper/chili pepper (to add heat)
    • Red pepper flakes (for heat)
    • Cumin (earthy and very savory)
    • Rosemary, thyme, oregano, or sage (fresh or dried)
    • Turmeric (just a pinch)
  • Apple: If you like sweet and savory flavors, you may enjoy adding apple to the vegetable hash recipe.
  • Pesto: Instead of using more seasonings, add a dollop of your favorite vegan pesto (like this Parsley Pesto with Arugula or Vegan Basil Sunflower Seed Pesto).
  • Vegan cheese: Shredded plant-based cheese for some ‘melty’-ness or nutritional yeast for subtle umami, nutty, ‘cheesy’ flavor.
  • Hot sauce: To drizzle over the veggie breakfast hash when serving.

How to Make Root Vegetable Hash?

Preparing a vegetable breakfast hash requires just a few simple steps, one pan, and in under 30 minutes.

  • 1) First, rinse, peel (if preferred), and dice all the vegetables into even-sized ½-inch pieces, and roughly chop the garlic.
  • 2) Meanwhile, heat the oil in a large non-stick skillet over medium heat. Once hot, add the paprika and let it temper (sizzle) for 15 seconds.
process shot of adding paprika to pan
  • 3) Then add the onion and garlic and sauté them for 2-3 minutes until they begin to soften.
  • 4) Add all the vegetables to the skillet and cook for 10-15 minutes or until tender, stirring occasionally.

The time will vary based on the size of the veggies, the size of your skillet, and the exact heat level.

  • 5) When ready, serve the vegan hash immediately and optionally garnish it with fresh herbs. Enjoy!

FAQs

Do I have to peel the vegetables?

If you scrub them well, you don’t have to peel any of the vegetables in this root vegetable recipe unless preferred. Leaving the peels can help make the outside crispier AND provide extra nutrients.

Can I make vegetable hash without oil?

Technically, you could use a splash of water or vegetable broth instead. However, note that the texture of the vegetarian hash will change as the veggies will cook and soften but won’t become as crispy/browned.

Can I make roasted vegetable hash?

Yes, it’s fine to roast the veggies instead. Preheat the oven to 400F/200C and spread the veggies on the baking sheet. Toss with the oil and seasonings, then bake for about 35-45 minutes (based on the size of the veggies and your oven), stirring every 10 minutes, until the veggies are tender in the middle and browned/caramelized on the outside.

Top Recipe Tips and Notes

  • Cut even-sized pieces: Otherwise, they won’t cook uniformly/evenly. Also, remember, the smaller the veggies, the quicker they’ll cook.
  • To save time: A food chopper can help you cut even-sized pieces in a fraction of the time as hand chopping them.
  • Use a large skillet: If it’s too small, the vegetables won’t all have contact with the bottom, and it will take much longer to cook (and won’t cook evenly).
  • Cooking time can vary: Based on above and how big you’ve cut the veggies.
  • For crispier veggies: While you need to stir them to avoid burning them, leaving them untouched for a while will help make more caramelized, browned edges.  

What To Serve With Vegan Breakfast Hash?

A meal as nutritious and wholesome as this potato vegetable hash doesn’t technically need any sides to make a balanced meal. However, we often enjoy it with crusty bread or topped with avocado slices and salsa.

It also makes for a great regular/Christmas brunch alongside all your favorites (pancakes, banana bread, French toast, waffles, vegan yogurt, granola, etc.). Or, enjoy it as a side dish for burgers, vegan hotdogs, salads, etc.

You can even save the leftovers to enjoy in other dishes like burritos and wraps, tacos, buddha bowls, as the base of a vegan stew, etc.

Storage Recommendations

Allow the root vegetable hash to cool, and store any leftovers In an airtight container in the fridge for 4-5 days.

It also freezes well when stored in an airtight container for up to 3 months. Leave it to thaw in the fridge overnight before reheating it in a covered, non-stick skillet or microwave (in 30-second intervals).

You can even prep the veggies a day or two in advance and store them in separate containers in the fridge until 30 minutes before cooking the root vegetable-sweet potato hash.

More Vegan Savory Breakfast Recipes

Photos by Alfonso Revilla

One-Pan Root Vegetable Hash

5 from 41 votes
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4 servings
Enjoy this root vegetable hash for breakfast, brunch, or dinner—a combination of delicious & nutritious root vegetables with garlic and fresh herbs. It’s versatile, affordable, crowd-pleasing, satisfying, and ready in just 30 minutes in one pan!

Ingredients 

  • 1 tablespoon of med-high heat oil
  • 1 teaspoon of paprika
  • 1 cup of diced onion
  • 2 garlic cloves chopped
  • 2 cups of diced potato (any variety)
  • ½ cup of diced beets
  • ½ cup of diced sweet potato
  • ½ cup of diced parsnips
  • ½ cup of diced carrot
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • Freshly chopped parsley, dill, or chives (optional)

Instructions 

  • Heat a skillet on medium heat and add 1 tablespoon of oil. When hot, add paprika. Let it sizzle for 15 seconds to bring out the flavor, then add onion and garlic. Saute for 2 to 3 minutes until onions begin to soften.
  • Add potatoes, beets, sweet potatoes, parsnips, carrots to the skillet and let cook on medium heat for 10 to 15 minutes, stirring often until veggies are cooked through. Season with salt and pepper.
  • Optioanly, garnish with freshly chopped parsley, dill, or chives.

Notes

  • Cut even-sized pieces: Otherwise, they won’t cook uniformly/evenly. Also, remember, the smaller the veggies, the quicker they’ll cook.
  • To save time: A food chopper can help you cut even-sized pieces in a fraction of the time as hand chopping them.
  • Use a large skillet: If it’s too small, the vegetables won’t all have contact with the bottom, and it will take much longer to cook (and won’t cook evenly).
  • Cooking time can vary: Based on above and how big you’ve cut the veggies.

Nutrition

Calories: 173kcalCarbohydrates: 33gProtein: 4gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 625mgPotassium: 749mgFiber: 6gSugar: 6gVitamin A: 5289IUVitamin C: 29mgCalcium: 47mgIron: 1mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Renee Press
Course: Breakfast
Cuisine: American
Method: Stovetop
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She’s on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

More about Renee Press
5 from 41 votes (35 ratings without comment)

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  1. 5 stars
    I left out the beets, but it was still super tasty! I paired this hash with scrambled tofu and it was the best!!