Easy Vegan Breakfast Hash (High Protein + Filling!)
This crispy vegan breakfast hash is packed with potatoes, mushrooms, red peppers, and bold spices - all made in one pan in under 30 minutes. It's hearty, filling, and easy to customize with whatever veggies you have on hand. A nourishing, plant-based breakfast perfect for any morning.
Ingredients
- 3 medium potatoes, diced (golden or red recommended)
- 1 yellow onion, diced
- 1 bell pepper, diced (red recommended)
- 1 zucchini, diced
- 8 oz mushrooms, sliced or diced
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2–3 tbsp cooking oil (or use water/vegetable broth for oil-free)
Optional Add-Ins:
- 1 can black beans, rinsed and drained
- 1 cup crumbled tempeh or vegan sausage
- 1 cup spinach or kale (added at the end)
Instructions
- Dice all vegetables into small, bite-sized pieces for even cooking.
- Heat oil in a large pan over medium heat. Add the diced potatoes and stir to coat in the oil.
- Cook the potatoes for about 10 minutes, stirring often, until they begin to turn golden and feel tender when poked with a fork.
- Add all remaining vegetables (onion, pepper, zucchini, mushrooms) along with garlic powder, cumin, smoked paprika, salt, and pepper. Stir everything together well.
- Continue cooking for 5–10 more minutes, stirring occasionally, until all vegetables are soft and cooked through.
- Taste and adjust seasoning as needed. Serve hot with your favorite toppings.
Notes
Topping Ideas:
Sliced avocado, fresh cilantro, vegan sour cream, vegan cheese, hot sauce, ketchup Storage:
Store in an airtight container in the refrigerator for up to 5 days. Reheat in a pan with a small splash of oil or water over medium heat, or microwave for 2–3 minutes. Notes:
Calories: 352 | Total Fat: 22g | Saturated Fat: 2g | Carbohydrates: 37g | Fiber: 5g | Sugar: 6g | Protein: 6g | Sodium: 92mg Nutrition information is an estimate and may vary based on ingredients and portion size. This post is for informational purposes and is not medical or nutritional advice.
Sliced avocado, fresh cilantro, vegan sour cream, vegan cheese, hot sauce, ketchup Storage:
Store in an airtight container in the refrigerator for up to 5 days. Reheat in a pan with a small splash of oil or water over medium heat, or microwave for 2–3 minutes. Notes:
- For an oil-free version, use a splash of water or vegetable broth instead of oil. The hash will be slightly less crispy but still delicious.
- Sweet potatoes can be swapped in for a slightly sweeter variation.
- Taco seasoning (1–2 tsp) can replace the individual spices for a quick shortcut.
- Add a can of black beans or crumbled tempeh for extra protein and staying power.
Calories: 352 | Total Fat: 22g | Saturated Fat: 2g | Carbohydrates: 37g | Fiber: 5g | Sugar: 6g | Protein: 6g | Sodium: 92mg Nutrition information is an estimate and may vary based on ingredients and portion size. This post is for informational purposes and is not medical or nutritional advice.