Vegan Potato Hash

Plate of breakfast hash on top of striped napkin next to skillet of hash

4.78 from 9 votes

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!

Prep Time15

Total Time15

Course: Breakfast

Cuisine: American

Keyword: Oil Free, Potatoes, Vegan

Servings:

Calories: 259.4kcal

Author: Teresa Sklenicka

Ingredients

1 ½ pounds Yukon Gold or Russet potatoes
1 tablespoon nutritional yeast
1 teaspoon onion powder
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

Instructions

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