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.
Vegan breakfast hash is an easy, homemade breakfast that's filled with fresh produce and simple pantry ingredients. Start your day off right with this nutritious skillet breakfast that's ready in about 30 minutes.
Yukon gold potatoes, onion, bell pepper, and zucchini are sauteed in a skillet on the stovetop. They're lightly seasoned with cumin, paprika, salt, and pepper for a warm, savory flavor.
Serve vegan breakfast hash on its own for any meal of the day, from breakfast or dinner. Or, pair with some fresh fruit, toast, and your morning coffee.
Ingredients and substitutions
- 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.
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.
The skin of the potato contains a high concentration of nutrients that you'd be missing out on by peeling the skin off. However, if the skin of the potato causes a texture issue for you, feel free to remove it.
Want to top your finished hash browns with some eye catching toppings? Here are a few ideas to get you started:
- Pico de gallo
- Green onion
- Red onion
What to serve with breakfast hash
Breakfast hash can be served on its own, or alongside your favorite breakfast foods:
- Fresh fruit
Leftovers and reheating
Vegan breakfast hash is best served immediately after cooking for best texture. When stored and reheated, your potatoes will lose their crispy, golden brown edges, but will still taste just as good.
Breakfast hash will keep for 3-4 days in a tightly sealed container in the refrigerator. It reheats well in the microwave, or in a nonstick skillet over medium heat until warm.
Vegan Breakfast Hash
- 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
- 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.
- 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.
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