• Skip to main content
  • Skip to primary sidebar
Zucchini Zone
menu icon
go to homepage
  • Home
  • Recipes
  • Newsletter
  • About
search icon
Homepage link
  • Home
  • Recipes
  • Newsletter
  • About
×
Home » Main Dishes

Vegan Breakfast Hash

Published: Feb 3, 2023 · Modified: May 1, 2025 by Heather · As an Amazon Associate I earn from qualifying purchases. · 642 words. · About 4 minutes to read this article.

Jump to Recipe
Vegan breakfast hash recipe.
Vegan breakfast hash recipe.
Vegan breakfast hash recipe.

This vegan breakfast hash is the perfect way to start your day. It's filled with vegetables like zucchini, onion, bell pepper, and potatoes, plus plenty of savory spices.

A white plate filled with breakfast hash and a fork.

Recipe summary

Flavor: Mild, savory, hearty.

Made with fresh ingredients: This recipe is packed with fresh veggies and seasonal summer produce like zucchini, bell pepper, onion, and potato.

Ready in 30 minutes: Makes a quick meal for any time of day.

Serves: 4 people

Great for: Breakfast, brunch, quick dinner.

You may also like: Zucchini Potato Pancakes

Jump to:
  • Recipe summary
  • Ingredients and substitutions
  • How to make breakfast hash
  • Tips and tricks
  • Frequently asked questions
  • 📖 Recipe
  • Comments

Ingredients and substitutions

Ingredients on a counter top.
  • Potatoes - Yukon gold potatoes are waxy and hold their shape when cooked, making them a great choice for hash browns. However, russet potatoes also work well for hash browns, and tend to crisp up a little better in the pan.
  • Zucchini - You'll need about one medium zucchini for this recipe. Zucchini can be substituted with yellow summer squash if desired.
  • Onion - Onion adds flavor to your hash, so I don't recommend omitting it.
  • Bell pepper - Any color works. It adds a slightly sweet, peppery flavor to your hash. Bell pepper can be substituted with 2-3 jalapeno peppers for a hotter breakfast hash.
  • Olive oil - Can be substituted with any neutral cooking oil you have on hand.
  • Seasoning - Cumin, paprika, salt, and pepper add a warm, savory flavor to your veggies.

How to make breakfast hash

Making vegan breakfast hash in a nonstick skillet on the stovetop.
  1. Add oil and diced potatoes to a nonstick skillet and cook for 10 minutes.
  2. Add vegetables and seasoning and toss to coat. Cook skillet until potatoes are cooked through and vegetables are tender to your liking.

Tips and tricks

Dice vegetables into even sizes - Varied shapes and sauce can cause some potatoes and veggies to turn out undercooked or overcooked. Try to keep a consistent dice throughout all your veggies for best results.

Fork test potatoes - Potatoes are cooked through when they can be pierced through with a fork with little resistance.

Optional toppings - Finish your hash browns with fresh herbs like parsley, cilantro, or chives. Other fresh toppings you may like: pico de gallo, diced tomato, or diced red onion.

A large nonstick skillet filled with breakfast hash.

Frequently asked questions

Do I need to peel my potatoes?

This is a personal preference. No, there's no need to peel your potatoes to make breakfast hash. Give your potatoes a good scrub to remove any dirt or residue, pat dry, then dice as directed in the recipe below.

How long do leftovers last?

Leftover breakfast hash will keep for 3-4 days in the refrigerator. Reheat leftovers in the microwave or in a nonstick skillet over medium heat until warm.

📖 Recipe

A white plate filled with breakfast hash and a fork.
Print Recipe
5 from 1 vote

Vegan Breakfast Hash

This vegan breakfast hash is the perfect way to start your day. It's filled with nutritious vegetables like zucchini, onion, bell pepper, and potatoes, plus plenty of savory spices.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 4 servings
Calories: 151kcal

Ingredients

  • 2 large yukon gold potatoes
  • 1 medium zucchini
  • 1 bell pepper, any color
  • 1 small onion
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ¼ teaspoon pepper

Instructions

  • Scrub potatoes and pat dry (and optionally peel, if desired). Dice potatoes into small, bite size pieces. Smaller pieces will cook faster. Dice zucchini, bell pepper, and onion into similar small, bite size pieces.
  • In a large, nonstick skillet over medium heat, add olive oil. When hot, add diced potatoes. Cook for about 10 minutes, flipping as needed when bottom side is golden brown.
  • Add zucchini, bell pepper, onion, salt, paprika, cumin, and pepper, tossing to combine. Cook for another 8 to 10 minutes, or until vegetables are softened to your liking and potatoes are cooked through.

Recommended Equipment

  • OXO Nonstick 12" Frying Pan Skillet
  • Silicone Spoonula Set, Red
  • HENCKELS 8-inch Chef's Knife
  • John Boos Block Cutting Board, 12x18 inches

Notes

  • Storage: Leftover breakfast hash will keep for 3-4 days in a tightly sealed container in the refrigerator and reheats well, but potatoes will lose their crispy texture. 

Nutrition Estimate

Serving: 0.25of skillet | Calories: 151kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 302mg | Potassium: 575mg | Fiber: 3g | Sugar: 3g | Vitamin A: 337IU | Vitamin C: 51mg | Calcium: 29mg | Iron: 1mg
Course: Breakfast
Cuisine: American

More Main Dishes

  • A sheet pan of chicken thighs with roasted vegetables.
    Sheet Pan Chicken Thighs and Veggies
  • A bowl of soup with a metal spoon.
    Vegetable Orzo Soup
  • Rigatoni primavera in a saute pan.
    Rigatoni Primavera
  • A wooden spatula scooping a zucchini lasagna roll from a casserole dish.
    Zucchini Lasagna Rolls

Share this post:

Subscribe

for your weekly recipe fix.

Reader Interactions

Comments

No Comments

5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi I'm Heather, and I'm here to share my recipes for all that backyard garden zucchini.

More about me →

Popular posts

  • A decorative collage of vegetable smoothie recipes.
    15 Vegetable Smoothie Recipes
  • A bowl of cheesy rice with grated zucchini.
    Cheesy Zucchini Rice
  • A decorative collage of muffin recipes.
    18 Easy Christmas Muffin Recipes
  • Peppermint smoothie garnished with fresh mint.
    Peppermint Smoothie

Summer Recipes

  • Slices of tomato basil zucchini bread on a wooden serving board.
    Tomato Basil Zucchini Bread
  • A decorative collage of various grilled vegetables.
    21 Best Vegetables for Grilling
  • Slices of pineapple zucchini bread on a wooden cutting board.
    Pineapple Zucchini Bread
  • Grilled chicken kabobs on a white serving plate.
    Grilled Chicken Kabobs

Footer

Explore

  • Recipe Index
  • Contact
  • FAQ
  • Sign Up! for emails and updates

About

  • About
  • Privacy Policy
  • Disclaimer

Copyright © 2025 Zucchini Zone

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.