This vegan breakfast hash, full of potatoes and veggies, is made entirely in the oven, using only a baking dish and sheet pan!
Bean, Potato, and Veggie Vegan Breakfast Hash
Savory or sweet breakfast?! Which one do you prefer?
I go back and forth! Sometimes I love a sweet breakfast, like this carrot cake baked oatmeal, and other times I just really want some savory potatoes and ketchup. In an effort to include a lot more vegetables in my diet, I’ve been combining those potatoes with other healthy goodness.
More Vegan Breakfast Ideas
This breakfast hash features potatoes, pinto beans, zucchini, squash, bell peppers, and mushrooms! You can switch up the beans or vegetables you use (tomatoes and spinach would be delicious!) I’ve also enjoyed this topped with salsa to give it a sort of southwestern flair. The possibilities are pretty much endless.
I chose to add beans because they offer lots of protein, magnesium, and iron.
P.S. Did you know that if we all ate beans instead of beef, our greenhouse gas emissions would reduce drastically? Beans are far more sustainable for our planet – and they’re much healthier, too. Unlike meat, beans contain fiber, which is extremely important to our long-term health, but it’s something that most of us do not get enough of. Studies show beans can also reduce bad cholesterol (LDL).
Alright, no more science talk, let’s eat!
Bean, Potato, & Veggie Vegan Breakfast Hash
This vegan breakfast hash, full of potatoes and veggies, is made entirely in the oven, using only a baking dish and sheet pan!
Ingredients
- 4 cups potatoes peeled and cubed
- salt and pepper to taste
- 1 can pinto beans drained and rinsed
- 1 cup zucchini chopped
- 1 cup squash chopped
- 1 red bell pepper chopped
- 1/2 cup mushrooms sliced
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- 1/2 tsp paprika
- pinch of chili flakes
Instructions
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Pre-heat the oven to 425 degrees Fahrenheit.
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Toss the potatoes with salt and pepper and spread out on a parchment-lined baking sheet. Let the potatoes bake for 25 minutes. Toss and put back into oven.
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In a separate baking dish or cast iron pan, mix the remaining veggies, beans, and spices together. Put the baking dish in the oven next to the potatoes and continue to bake both for 15 minutes.
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Stir the potatoes in with the veggies and beans, season with more salt and pepper if desired, and serve!
Recipe Notes
You can top this baked breakfast hash with ketchup, salsa or vegan ranch for additional yummy flavor.
If you want it to just taste yummy without being too hot or vinegary you need a salsa that is a little sweet, which is hard to find. I used a regular salsa and sweetened it with a little agave syrup. I’m glad I tried this recipe because it is healthy and filling.
Do you know the nutritional value of this per serving? Calories, Protein etc?
Do the potatoes get crispy? Would you recommend tossing with olive oil?
Yes, they get crispy.
Recipe is so good,. I added pepper to the recipe and used tator tots instead of potatoes and it is amazing!!
I just made this using sweet potatoes, carrots and a green pepper. WOW!! My stomach is happt dancing as we speak! The pinto bean and paprika combo- Amazing!! A thousand thank you’s!!
What kind of squash did you use?
Yellow squash
I made this for dinner tonight and served it with a little ketchup. It was delicious. My family loved it. My picky eaters even gave it 5 stars and 2 thumbs way up. 🙂
Woohoo! A happy family at mealtime is the best.
I made this for breakfast this morning. It was very yummy and simple to make!
this sounds so healthy ,fresh and easy to made…i will definitely try this one