Vegan Breakfast Hash

Vegan Breakfast Hash recipe displayed in a bowl.

Vegan breakfast hash is a great recipe to feed a lot of people with very budget-friendly ingredients.

Russet potatoes, mushrooms, red pepper, onion, garlic, zucchini, smoked paprika and cumin make this dish packed with flavor and still very healthy!

It’s hearty, crispy and delicious, and also a great way to use up any leftover veggies you might have in your fridge.

I love making this at least once or twice a month to do just that – don’t waste anymore money on forgotten recipes or veggies hidden in the back of your fridge, just throw them in the hash!

Vegan Breakfast Hash

This breakfast hash is hearty, crispy and delicious, and also a great way to use up any leftover veggies you might have in your fridge.

Course Breakfast, Lunch

Cuisine American-Inspired

Keyword Breakfast Hash, Plant-Based, Recipe, Vegan, Vegan Bowl

Prep Time 5

Cook Time 20

Total Time 25

Servings

Author Caitlin

Ingredients

3 medium potatoes
1 yellow onion
1 bell pepper
1 zucchini
8 oz mushrooms
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp smoked paprika
salt and pepper to top
2-3 tbsp cooking oil optional

Instructions

In a large pan over medium heat, add oil* and diced potatoes. Stir potatoes and oil together and cook, covered, for about 10 minutes or until they begin to crisp and are softer when poked with a fork.
Chop the remaining ingredients into bite-sized pieces and add to the pan along with the spices. Give it a good stir and continue cooking for 5-10 minutes, or until veggies are soft.
Serve with toppings of choice!