Why You’ll Love This Recipe

Simple and satisfying: Made with everyday ingredients and ready in under 30 minutes.
Customizable: Add your favorite veggies or plant-based proteins.
One-pan meal: Everything cooks in a single skillet for easy cleanup.
Nutritious and filling: Packed with fiber, protein, and color from whole, plant-based foods.
Great for meal prep: Stores and reheats beautifully for quick breakfasts or lunches.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Potatoes (Yukon gold or russet), diced
Olive oil or avocado oil
Onion, chopped
Bell peppers (any color), diced
Garlic, minced
Mushrooms, sliced
Cherry tomatoes, halved (optional)
Spinach or kale, chopped
Salt and pepper
Smoked paprika or chili powder (optional, for flavor)
Nutritional yeast (optional, for a cheesy note)
Optional add-ins: cooked lentils, black beans, vegan sausage, or tofu crumbles

Directions

Prepare the potatoes: Wash and dice the potatoes into small cubes (about ½ inch).
Par-cook the potatoes: Place diced potatoes in a pot of salted water and simmer for 5 minutes, then drain. This helps them cook evenly and become crispier in the skillet.
Heat the skillet: Add olive oil to a large non-stick or cast-iron skillet over medium-high heat.
Cook the potatoes: Add the potatoes to the skillet and cook for 10–12 minutes, stirring occasionally, until golden and crispy.
Add vegetables: Stir in the onion, bell peppers, mushrooms, and garlic. Sauté for another 5–7 minutes, until the veggies are softened and lightly caramelized.
Season: Add salt, pepper, smoked paprika, and nutritional yeast (if using). Stir well to combine.
Add greens and extras: Toss in spinach or kale and cook until wilted. If using beans or vegan sausage, stir them in at this stage and heat through.
Finish and serve: Taste and adjust seasoning as needed. Serve warm topped with avocado slices or hot sauce if desired.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Southwestern Hash: Add corn, black beans, jalapeños, and a sprinkle of cumin for a Tex-Mex flavor.
Tofu Scramble Hash: Mix in crumbled tofu and turmeric for added protein and color.
Sweet Potato Hash: Replace white potatoes with diced sweet potatoes for a sweeter, nutrient-rich version.
Breakfast Hash with Vegan Sausage: Add sliced vegan sausage or tempeh bacon for extra heartiness.
Spicy Hash: Use chili flakes or a drizzle of sriracha to bring some heat.
Mediterranean Hash: Include cherry tomatoes, olives, and drizzle with vegan pesto before serving.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze portions in freezer-safe containers for up to 2 months.
Reheat:
- Skillet: Reheat on medium heat for 5–7 minutes until warmed through and crispy.
- Oven: Warm at 375°F (190°C) for 10 minutes.
- Microwave: Heat for 1–2 minutes (best for softer texture).

FAQs

Can I use frozen potatoes or hash browns?

Yes, frozen diced potatoes or hash browns work perfectly. Just add them directly to the pan—no need to par-cook.

What’s the best pan to use?

A cast-iron skillet gives the best crispy texture, but a large non-stick skillet works great too.

Can I make this oil-free?

Yes! Sauté the veggies in a splash of vegetable broth or water instead of oil for an oil-free version.

How do I keep the potatoes crispy?

Avoid overcrowding the pan—cook in batches if needed and resist stirring too often while they crisp up.

Can I add vegan cheese?

Absolutely. Sprinkle vegan shredded cheese over the hash in the last minute of cooking so it melts slightly.

Can I make this recipe ahead of time?

Yes, you can cook everything, cool it, and refrigerate. Reheat in a skillet to restore crispiness.

What protein can I add?

Black beans, chickpeas, lentils, tofu, or vegan sausage are all excellent protein options.

Is this recipe gluten-free?

Yes! Just ensure any added vegan sausage or seasonings are certified gluten-free.

Can I use leftover roasted vegetables?

Definitely. Toss them in near the end of cooking to warm through and mix with the crispy potatoes.

What can I serve with vegan hash?

It pairs beautifully with avocado toast, vegan pancakes, fruit salad, or fresh juice for a complete breakfast.

Conclusion

Easy Vegan Hash is a simple, wholesome, and flavor-packed meal that proves you don’t need eggs or meat to enjoy a hearty breakfast. With crispy potatoes, colorful veggies, and endless customization options, it’s perfect for busy mornings or relaxed weekend brunches. Once you try it, this satisfying vegan dish will become a staple in your kitchen.

Easy Vegan Hash

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Easy Vegan Hash is a hearty, colorful breakfast or brunch made with crispy potatoes, sautéed vegetables, and plant-based protein. This one-pan meal is simple, flavorful, and completely dairy- and egg-free, perfect for vegans or anyone craving a wholesome, vegetable-forward start to the day.

Author: Laura
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Breakfast, Brunch, Vegan
Method: Skillet
Cuisine: American

Instructions

Prepare the potatoes: Wash and dice into small cubes (½ inch).
Par-cook potatoes: Boil in salted water for 5 minutes, then drain.
Heat a large skillet over medium-high heat with olive oil.
Cook potatoes for 10–12 minutes, stirring occasionally, until golden and crispy.
Add onion, bell peppers, mushrooms, and garlic. Sauté 5–7 minutes until softened and lightly caramelized.
Season with salt, pepper, smoked paprika, and nutritional yeast if using.
Add spinach or kale and cook until wilted. Stir in beans, tofu, or vegan sausage if desired.
Taste, adjust seasoning, and serve warm with avocado slices or hot sauce.

Notes

Par-cooking potatoes ensures they crisp perfectly in the skillet.
Use a cast-iron skillet for the best texture.
Cook in batches if the pan feels crowded—crowding traps steam and softens potatoes.
Add a sprinkle of vegan cheese at the end for melty, savory flavor.
Pairs wonderfully with avocado toast or fruit salad.

Nutrition

Serving Size: 1 plate
Calories: 240
Sugar: 4g
Sodium: 370mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg