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Enjoy an American classic with this Diner-style breakfast potato hash with mixed vegetables. It’s a hearty, comforting, versatile, filling, delicious meal ready in 45 minutes!
![completed Breakfast Potato Hash [Roasted + Skillet] in pan](https://plantbasedonabudget.com/wp-content/uploads/2024/05/Vegan-Breakfast-Hash-PBOAB-Plant-Based-on-a-Budget-14.jpg)
Versatile Breakfast Potato Hash with Veggies
Start your day right with an American diner-style breakfast with crisp potatoes, black beans, and tender veggies. During fall and winter, I often turn to a super hearty root vegetable hash, but the rest of the year, this breakfast potato hash with veggies is the ultimate brunch for sharing!
It’s perfect for maximizing your veggies for breakfast and is loaded with color, texture, flavor, and heaps of nutrients. Plus, it’s simple, hearty, and satisfying yet remains low-budget and highly versatile (a great ‘clear out the fridge’ option).
Looking for more hearty, savory vegan breakfast ideas? Try scrambled tofu breakfast burritos, vegan potato breakfast casserole, or vegan breakfast tacos!
The Ingredients and Substitutes
![ingredients for Breakfast Potato Hash [Roasted + Skillet] measured out on a white surface](https://plantbasedonabudget.com/wp-content/uploads/2024/05/Vegan-Breakfast-Hash-Ingredients.png)
What Could I Add To Vegan Hash?
- Vegan cheese: Add shredded vegan cheese (like vegan cheddar cheese) for some ooey-gooey cheesiness or nutritional yeast for subtle umami, nutty, ‘cheesy’ flavor. Learn more about how to use nutritional yeast!
- Other veggies: You can customize this healthy breakfast hash recipe with your favorite veg, like broccolini, leek, shredded cabbage/Brussels sprouts, carrots, asparagus, kale, etc.
- Tofu: Increase the protein of this vegan hash recipe with crispy pan fried tofu or tofu scramble.
- Vegan sausage: Crumbled or sliced to add savory flavor and protein to the vegan hash.
- Seasonings: Experiment with the flavor profile of this vegetable hash recipe using:
- Cayenne pepper/chili pepper/ red pepper flakes (to add heat)
- Cumin (earthy and very savory)
- Rosemary, thyme, or oregano (fresh or dried)
- Turmeric (just a pinch)
- Cajun seasoning, taco seasoning, or other pre-mixed spice blends
- Pesto: Add a dollop of vegan pesto (Parsley Argula Pesto or Basil Sunflower Seed Pesto).
- Hot sauce: To drizzle over the vegan potato hash when serving.
- Nuts/seeds: Lightly toasted and sprinkled over the potato hash for crunch.
How to Make Vegan Breakfast Potato Hash
Step 1: Wash, dry, and dice the potatoes into ½-inch pieces, toss them with the oil, salt, pepper, and garlic powder, and spread them in a single layer across the baking tray. Then, roast the potatoes for 20-25 minutes or until golden-brown outside and tender inside.
Step 2: Heat oil in a large skillet over medium-high heat. Once hot, sauté the garlic in the oil for 4-5 minutes to infuse it with flavor (reduce the heat if it browns too quickly). Then, add the diced vegetables and sauté over high heat for 3 minutes, stirring occasionally.
Step 3: Add the mushrooms and all seasonings, mix well, and reduce the heat to medium-low. Cover with a lid and cook until tender.
- Add a splash of water/broth if the veggies begin to burn, and mix often. The time will vary based on the size of the veggies, skillet size, and the heat level.
Step 4: Add the black beans and spinach (if using), mix well, and cook until wilted. Then, taste and adjust the seasonings if preferred.
Step 5: Then, add the potatoes to the vegetable mixture, and bake for 10 minutes. Optionally, sprinkle fresh parsley and enjoy.
FAQs
Russet potatoes are best for a breakfast hash recipe as their high starch content allows you to cook them until crispy without them breaking down. Yukon Gold (and sweet potatoes) also work. Avoid waxy potatoes like red potatoes.
Yes – finely dice the potatoes (¼-½-inch cubes work well), par-boil the potatoes until ‘just’ tender (5-7 minutes), then finish them in the skillet with the sauteed vegetables until browned and crispy outside and tender inside (about 5 minutes).
Don’t overcrowd the pan or stir too frequently so the potatoes properly brown/crisp. Also, add the vegetables incrementally, based on how long they take to cook.
Yes, but make sure to roast the potatoes and any ‘wet’ veggies (like zucchini/mushrooms) separately until tender and lightly caramelized. Optionally broil at the end for extra crispiness.
Prep the vegetarian hash veggies 1-2 days in advance and store them in separate containers in the fridge until ready to use. To prevent the chopped potatoes from browning, store them in water.
Pro Recipe Tips
- Cut the veg evenly: This ensures that the veggie breakfast hash cooks uniformly. Also, remember, the smaller the veggies, the quicker they’ll cook.
- To save time: A food chopper helps you cut even-sized pieces in a fraction of the time.
- Use the right pan: A cast-iron skillet produces slightly charred, delicious potatoes/veg.
- Don’t overcrowd the pan: Otherwise the veggies won’t cook evenly or brown.
- Cooking time can vary: Based on the above and how big you’ve cut the veggies.
- For crispier veggies: Avoid stirring too much so they form caramelized, browned edges.
![completed Breakfast Potato Hash [Roasted + Skillet] in pan](https://plantbasedonabudget.com/wp-content/uploads/2024/05/Vegan-Breakfast-Hash-PBOAB-Plant-Based-on-a-Budget-16.jpg)
Serving Suggestions
Enjoy a portion of this hearty potato veggie hash either alone, with a slice or two of crusty bread, and/or in breakfast burritos and breakfast tacos. You can also enjoy them alongside a fruit bowl.
Storage Recommendations
Store leftovers In an airtight container in the fridge for 4-5 days. If you plan to meal prep it, store the roasted breakfast potatoes and veggie hash separately.
It also freezes well when stored in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.
Reheat the potato veggie hash in a non-stick skillet, in the oven for 10-15 minutes at 350F, or in a microwave (in 30-second intervals – though this version won’t be crispy).
![completed Breakfast Potato Hash [Roasted + Skillet] in storage container](https://plantbasedonabudget.com/wp-content/uploads/2024/05/Vegan-Breakfast-Hash-PBOAB-Plant-Based-on-a-Budget-22.jpg)
Breakfast Potato Hash [Roasted + Skillet]
![completed Breakfast Potato Hash [Roasted + Skillet] in pan](https://plantbasedonabudget.com/wp-content/uploads/2024/05/Vegan-Breakfast-Hash-PBOAB-Plant-Based-on-a-Budget-15-300x300.jpg)
Ingredients
- 3 large russet potatoes, diced
- 3 tablespoons of olive oil
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 2 teaspoons of garlic powder
- 2 tablespoons of olive oil
- 4 garlic cloves, thinly sliced
- 1 small red onion, diced
- 1 large zucchini, diced
- 1 red or green bell pepper, diced
- 1 cup mushrooms, sliced
- 1 teaspoon of paprika
- 1 teaspoon of Italian seasoning
- 1 (15.5-ounce) can of black beans, drained and rinsed
- Salt and pepper to taste
- 2 cups of spinach, chopped (optional)
- Parsley, chopped (optional)
- Lime wedges (optional)
Instructions
- Preheat the oven to 400 degrees F., and line a large baking sheet with parchment paper or a silicone mat. Set aside.
- Add the diced potatoes to a bowl or the baking sheet. Add the oil, salt, black pepper, and garlic powder. Mix well to combine and roast for 20 minutes. Check the potatoes and add more time until a golden, roasted color is achieved.
- While the potatoes are in the oven, heat the oil in a large pan over medium-high heat.
- Add the garlic and cook it by itself for 5 seconds to get the oil garlicky. Be careful not to burn the garlic.
- Add the onions, zucchini, and bell pepper. Saute over high heat for 3 minutes, mixing occasionally.
- Add the mushrooms, paprika, Italian seasoning, and a pinch of salt. Mix well and lower the heat to a medium-low. Cover with a lid and cook until the potatoes are done. Mix often to prevent burning. The mushrooms will release water, but if they don't and the vegetable mixture is beginning to burn, and a splash of water.
- Once the potatoes are done, set them aside.
- To the pan, add the black beans and spinach. Mix well and cook until the spinach is incorporated into the mixture. Taste and add salt and pepper to taste.
- Add the vegetable mixture to the potatoes, and bake for 10 minutes Optionally, sprinkle fresh parsley and enjoy.
Notes
- Cut the veg evenly: This ensures that the veggie breakfast hash cooks uniformly. Also, remember, the smaller the veggies, the quicker they’ll cook.
- To save time: A food chopper helps you cut even-sized pieces in a fraction of the time.
- Use the right pan: A cast-iron skillet produces slightly charred, delicious potatoes/veg.
- Don’t overcrowd the pan: Otherwise the veggies won’t cook evenly or brown.
Such a yummy potato brekkie recipe!