This vegan potato hash recipe is full of veggies and a great hearty breakfast option. Plus, it only uses one pan for an easy clean-up!
Hands down, breakfast is my favorite meal of the day! I am a sucker for all of the breakfast classics. Give me an English muffin, vegan bacon, Just Eggs, and some fresh fruit, and I am ready for the day ahead.
A common breakfast choice in my household is vegan breakfast hash made in a cast iron skillet. I love this recipe for so many reasons. First, it only uses one pot which means an easy clean-up for me. Second, it is a great way to pack in a bunch of vegetables first thing in the morning. Third, you can meal prep this recipe ahead of time and heat it up in the microwave or stovetop in the morning. And finally, it is hearty and oh so delicious. I’m almost positive that once you try this recipe, it will become a staple in your house too!
How to make Vegan Breakfast Hash in a Skillet
While this dish might look fancy, it is straightforward to pull together. Chop up some potatoes and veggies, throw everything in one pan to cook, and you have yourself some breakfast. This recipe is only FIVE steps:
- Wash, peel, and chop all of your vegetables into bite-sized cubes.
- Heat a cast iron skillet or non-stick pan over medium heat. Once the pan is heated through, add the potatoes, cover, and cook for 10 minutes to allow the potatoes to cook through.
- Add the onion, zucchini, and sausage to the pan—Cook for 2 minutes.
- Add the remaining vegetables (mushrooms and red pepper) with salt, pepper, paprika, and garlic powder to the skillet. Cook for about 10 minutes until everything is cooked through.
- Garnish with your preferred toppings (more on this later in the post), and enjoy!
Ingredients for Vegan Breakfast Hash
Raise your hand if you love a recipe that only requires 10 ingredients. I know I do! Here are all of the ingredients you’ll need for this recipe:
- Beyond Meat Sausages, Brat Original
- Red Bell Pepper
- Smoked Paprika
- Garlic Powder
Substitutions & Swaps for this Recipe
This recipe is extremely versatile. You can easily swap in or out ingredients, and it will still taste amazing. Here are some substitutes and swaps I recommend:
- Potato Substitutions – Yukon Gold Potatoes are my favorite to use in this recipe, but I have also swapped in sweet potatoes if that’s what I have available.
- Vegetable Substitutions – I am a big fan of recipes that use up the veggies in my fridge at the end of their days. Like my Asian stir fry, this vegan breakfast hash works with whatever vegetables you have on hand. Feel free to swap in any veggies that you have!
- Vegan Protein Swaps – Beyond Meat is a go-to vegan meat option for me because of its wide availability. I used the Brat Sausages in this recipe, but I think other vegan meats like Field Roast Apple Maple Breakfast Sausages, Gardein Breakfast Patties, or even crumbled tofu would work just as well in this recipe.
- Make it Tex-Mex Style – If you’re in the mood for it, with a few swaps, this hash can easily become a Tex-Mex hash. Simply swap the Beyond Sausage for soyrizo (the Trader Joe’s brand is the best), the mushrooms for beans, and the zucchini for corn. Serve with pico de gallo on top and warm tortillas on the side. How’s that for a Tex-Mex inspired hash?
What to Serve Breakfast Hash with?
This hash is pretty filling on its own, but sometimes I serve it with a piece of toast or Just Eggs on the side to bulk it up a bit more. For toppings and garnishes, the options are ENDLESS! Here are some options I’ve done before:
- Dairy-free cheese
- Hot sauce
This vegan breakfast hash checks all the boxes of a proper, balanced breakfast. It is:
- Only requires one pot
- Loaded with vegetables
Let me know if you try out this recipe for vegan breakfast hash, and if you do, I would love it if you left a rating and review below! Make sure you are also following along on Instagram and Pinterest for more food inspiration.