This Vegan Breakfast Hash is packed with flavor and loaded with veggie nutrition! Made with easy to find ingredients, it’s a perfect way to start your day!
This potato hash is a filling and delicious breakfast recipe that is definitely going to be a regular weekend dish in my house. You can make it in less than an hour, and it’s totally customizable!
Got leftover veggies in your fridge? Throw them in!
A favorite vegan protein? Go for it!
Are you trying to eat more vegetables? This is a great way to consume them! And adding leafy greens like kale to this recipe is a great way to sneak in those nutrition powerhouses.
What is hash?
Hash is a dish that consists of meat, potatoes, and fried onions, and can also include vegetables. It’s a great way to use up leftovers.
According to Wikipedia, canned corned beef hash was a popular during and after World War 2 in the United States, Britain, and France, as rationing limited the availability of meat.
How do you make vegan potato hash?
I made a whole food plant based hash by using my oil free vegan breakfast sausage, potatoes, and vegetables, and cooking everything without oil. If you don’t want to use vegan sausage, you can leave it out, or substitute with another plant based protein.
- Potatoes – I used Yukon Golds because I love the creamy flesh, and they also crisp nicely in the oven. Russet potatoes would also be a good choice. You could even use sweet potatoes!
- Spices – onion powder, garlic powder, smoked paprika, and nutritional yeast.
- Onion – whatever color you like. I used a sweet yellow onion.
- Red bell pepper – yellow, orange, or green are also good options.
- Garlic – I use minced fresh garlic for the best flavor, but jarred minced garlic can be used as well.
- Kale – for added nutrition and color. Use your favorite leafy greens. Spinach, collard greens, or Swiss chard would be good.
- Vegetable broth – this is used as a substitute for oil, and also to add flavor to the hash.
- Vegan breakfast sausage – optional, but my homemade sausage links add so much flavor to this dish.
How to make
There are a few steps in this recipe, but it actually comes together fairly quickly.
I start by cutting the potatoes into approximately 3/4 inch cubes. Toss these with the spices and a bit of the vegetable broth to help the seasonings stick to the potatoes.
Because it’s difficult to get crispy oil-free potatoes on the stove top, I bake them on a baking sheet lined with parchment paper or a silicone mat.
While the potatoes are baking, prepare the other ingredients.
I like to fry the diced vegan sausage in a nonstick skillet for a few minutes, just until it starts to brown, and then remove it from the pan.
Dice and saute the vegetables in the same pan that you used to brown the sausage. You want to cook the onions and peppers until they are soft, and the onion begins to caramelize.
Once the onions, peppers, and garlic are cooked, add the baked potatoes, sausage, and kale to the pan, and cook until the kale just starts to wilt.
Are you new to oil free cooking? Check out my Oil Free Cooking Tips to learn more about oil free baking, roasting, sauteing, and more!
What are good toppings for vegan breakfast hash?
This dish is tasty enough on its own, but if you’d like to add a little more flavor, try adding one or more of these:
One of the great things about vegan hash is that there are so many different ingredients you can use, the possibilities are endless!
- Make it spicy – add some red pepper flakes or your favorite hot sauce.
- Vary the veggies – how about some zucchini, mushrooms, or corn?
- Use other protein – add tempeh, vegan ham, vegan bacon, or black beans instead of the sausage.
- Season with your favorite herbs and spices.
Frequently asked questions:
That’s totally up to you! When using Yukon Gold potatoes, I like to leave the skins on. Peeling the potatoes is also fine.
With the potatoes, vegetables, and vegan protein, this dish can be eaten as a meal on it’s own. But it’s also great served with tofu scramble, pancakes, or biscuits. This would also be delicious served in a breakfast burrito!
This recipe can be stored in an air tight container in the refrigerator for up to 4 or 5 days. Although it tastes best the first day, it can be made ahead and reheated in the microwave or in a pan on the stove. This makes it a great meal prep recipe!
Looking for more delicious vegan breakfast recipes? How about:
- Vegan Breakfast Casserole
- Granola Bars
- Blueberry Oat Bars
- Whole Wheat Pancakes
- Orange Cranberry Muffins
- Tofu Scramble
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Vegan Potato Hash
- 1 ½ pounds Yukon Gold or Russet potatoes
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 ½ teaspoon smoked paprika divided
- 1 cup vegetable broth
- 1 medium onion diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 1 cup Vegan Breakfast Sausage Links sliced
- 2 cups kale chopped
- Dice the potatoes into ¾ inch chunks. You can peel them if you want, but I like to leave the peel on. Place them in a large mixing bowl.
- Mix together the nutritional yeast, garlic powder, onion powder, and 1 teaspoon of the smoked paprika. Pour ¼ cup of the vegetable broth over the potatoes and add the seasonings. Mix to evenly coat the potatoes.
- Bake the potatoes at 400° F for 25 to 30 minutes, turning once during the baking. Remove them from the oven when they are fork tender and crispy on the outside.
- While the potatoes are baking, prepare the other ingredients.
- Saute the breakfast sausage in a large nonstick pan until it just begins to brown. Remove from pan and set aside.
- In the same nonstick pan, saute the onion until it is translucent. Use veggie broth to de-glaze the pan when the onions start sticking.
- Add the red bell pepper and continue sauteing until it is soft. Continue de-glazing the pan with veggie broth.
- Add the garlic and remaining ½ teaspoon smoked paprika and saute for a few more minutes.
- When the potatoes are done, add them to the pan of onions and peppers along with the sausage and the kale. Add a bit more veggie broth, stir and cover the pan for a few minutes, until the kale wilts.
- Season to taste with salt and black pepper.
Nutrition calculations are approximate.