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Enjoy an American diner classic at home with this breakfast potato hash, made with oven-roasted breakfast potatoes, black beans, and skillet veggies. It’s hearty, filling, and ready in 45 minutes, so it works for a slow weekend morning, a holiday brunch, or a week of meal prep. If crispy potatoes are your favorite part of breakfast, try my crispy home fries too.
Table of Contents
- Why You’ll Love This Breakfast Potato Hash with Veggies
- The Ingredients and Substitutes
- What Could I Add To Vegan Hash?
- How to Make Vegan Breakfast Potato Hash
- Breakfast Potatoes for a Holiday Brunch or Meal Prep
- FAQs
- Toni’s Recipe Tips
- Serving Suggestions
- Storage Recommendations
- Breakfast Potato Hash [Roasted + Skillet] Recipe
Why You’ll Love This 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, and flavor, plus a good helping of vegetables to start your day. 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
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 arugula 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: First, scrub, dry, and dice the potatoes into ½-inch pieces (no need to peel them), 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: Meanwhile, heat oil in a large skillet over medium-high heat. Once hot, sauté the garlic in the oil for about 5 seconds to infuse it with flavor (be careful not to burn it). 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. Then 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: Next, add the black beans and spinach (if using), mix well, and cook until wilted. Then, taste and adjust the seasonings if preferred.
Step 5: Finally, add the vegetable mixture to the potatoes, and bake for 10 minutes. Optionally, sprinkle with fresh parsley and enjoy.
Breakfast Potatoes for a Holiday Brunch or Meal Prep
The breakfast potatoes in this hash roast on a sheet pan while the veggies cook in the skillet, so you get golden, crispy edges without standing over the stove the whole time. If you’d rather keep everything on the stovetop, I’ve included a skillet method in the FAQs below.
Hosting Christmas morning or New Year’s Day brunch? Chop the veggies 1 to 2 days ahead and keep the diced potatoes in water in the fridge so they don’t brown. Serve the hash with vegan tofu scramble blueberry pancakes, and Southern-style vegan biscuits and gravy for a full spread. If you’re meal prepping, keep the roasted potatoes separate from the veggie mixture until you’re ready to eat so they stay crisp.
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.
Toni’s Recipe Tips
- Cut the veggies 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.
Serving Suggestions
Enjoy a portion of this hearty potato veggie hash either alone, or with:
- Bread/Toast: A slice or two of crusty bread, classic toast on basic sandwich bread, or a soft quick bread like apple cinnamon bread, or easy blueberry bread.
- French Toast/Pancakes: Go fancy with this easy vegan French toast or banana pancakes.
- As a Filling: in breakfast burritos and breakfast tacos.
- Fruit: You can also enjoy hash alongside a fruit bowl, like my Mexican fruit salad.
- Smoothie: Boost the meal with a yummy smoothie like a mixed berry smoothie, mango avocado smoothie, or banana kale smoothie.
- Coffee/Tea: Complete the diner experience with fancy coffee smoothie or a healthy coffee milkshake. Prefer tea? Make this chai concentrate or revitalizing lemon cinnamon ginger tea.
Storage Recommendations
Fridge: 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.
Freezer: 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 to 15 minutes at 350 degrees F (175 degrees C), or in a microwave in 30-second intervals (though this version won’t be crispy).
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
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-20-300x300.jpg)
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Ingredients
- 3 large russet potatoes diced
- 3 Tablespoons (45 ml) olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- 2 Tablespoons (30 ml) 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 (70 g) mushrooms sliced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 can (15.5 ounces / 439 g) black beans drained and rinsed
- salt and pepper to taste
- 2 cups (60 g) spinach chopped (optional)
- parsley chopped (optional)
- lime wedges optional
Instructions
- Preheat the oven to 400 degrees F (200 degrees C), 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 they are golden and roasted.
- 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 onion, zucchini, and bell pepper. Sauté 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 medium-low. Cover with a lid and cook until the potatoes are done, mixing often to prevent burning. The mushrooms will release water, but if they don’t and the vegetable mixture is beginning to burn, add 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 as needed.
- Add the vegetable mixture to the potatoes, and bake for 10 minutes. Optionally, sprinkle with fresh parsley and enjoy.
Notes
- If meal prepping, do not add in the potatoes until ready to serve. The potatoes will get soggy with the juices of the vegetables.
- Cut the veggies evenly so the hash cooks uniformly. The smaller the veggies, the quicker they’ll cook.
- A food chopper helps you cut even-sized pieces in a fraction of the time.
- A cast-iron skillet gives you slightly charred, delicious potatoes and veggies.
- Don’t overcrowd the pan, or the veggies won’t cook evenly or brown.
Can you tell me if you calculate calories according to the servings?? This recipe says it has 572 calories. Is that per serving?? What is considered a serving?? One cup?? 🤔 Thanks in advance!!!
Hi! If you divide the entire yield of this recipe into 4 servings, each serving is roughly 572 calories 🙂 Hope that helps!
This would have to be dinner for me. Way too much trouble to make in the morning. Breakfasts for me have to be quick. This seems to be more of a dinner item anyhow.
Thank you so much for sharing that, Sue! It makes a great dinner too. If you’d like it for a weekday breakfast, you can chop the veggies a day or two ahead, and it reheats well in a skillet. Thanks for reading!
This has become my go-to Hash recipe. I’ve made this hash 3x this month already. Great way to clean out my refrigerator veg drawers. Love it! Thank you for generously sharing!!!
That is so awesome to hear! It’s such a great clean out the fridge recipe 🙂
Such a yummy potato brekkie recipe!