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.
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
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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.
How to make breakfast hash
- Add oil and diced potatoes to a nonstick skillet and cook for 10 minutes.
- 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.
Frequently asked questions
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.
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
Vegan Breakfast Hash
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
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.
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