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Make a healthy vegan breakfast hash with potatoes, mushrooms, bell peppers, greens, and black beans for a quick savory morning meal to feed a crowd.
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If you're looking for a quick and easy plant-based breakfast recipe that's good for the whole family, this veggie-packed breakfast hash is for you.
This recipe is easy to customize with whatever veggies or vegan protein you have in the fridge. Plus, everyone can add their favorite toppings from salsa to spicy hot sauce to fresh herbs. And thanks to the balance of colorful vegetables, tender potatoes, and filling protein, you'll be satisfied all morning.
Ingredients
I've included instructions to make this healthy gluten-free hash two ways: on the stove or in the oven. They're both quick and easy. Reminder: You can find the printable, detailed recipe in the recipe card below.
- Potatoes. I recommend using large russet potatoes. They crisp up well and hold their shape whether you bake this hash or cook it on the stovetop.
- Bell pepper. Use red, yellow, orange, or green bell pepper. It adds natural sweetness and color to the dish.
- Spinach. I like throwing in some greens for extra nutrition in the morning. You can swap out spinach with kale, chopped collards, or another favorite leafy green veggie.
- Garlic and onion powder. This is an easy way to add an extra dose of flavor. You can use another favorite dried spice, seasoning mix or herb if you like.
- Paprika and red pepper flakes. These spices add just the right amount of spice, in my opinion. If you like, add more or less to suit your tastebuds.
- Zucchini and yellow squash. These are unique but delicious additions to vegan breakfast hash. They add color, volume, nutrition and flavor.
- Mushrooms. I love the savory, umami flavor of sauteed mushrooms in this hash. You can use any variety you like, or a mix of different mushrooms for a variety of flavors and textures.
- Black beans. This is my favorite easy way to add vegan protein to the breakfast hash. Other kinds of beans will also work.
Topping Ideas
Add your favorite toppings to round out this healthy plant-based recipe. Some of my favorites include:
- Sliced avocado
- Fresh herbs (cilantro, basil, oregano, etc.)
- Vegan ranch dip
- Salsa
- Hot sauce
Substitutions and Swaps
- Spicy vegan breakfast hash: Add more red pepper flakes and top your hash with your favorite hot sauce.
- Other vegetables: Feel free to mix and match the veggies in this hash using whatever's in your fridge.
- Other proteins: You can use another variety of beans if you prefer. I've used black beans, pinto beans, and chickpeas in this recipe. Or, add crumbled tempeh, crispy tofu, or plant-based sausage.
Storage
Store leftover vegan breakfast hash in an airtight container in the fridge for up to four days. Reheat on the stove or in the microwave to serve.
Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!
Recipe
Veggie and Bean Vegan Breakfast Hash
Ingredients
- 3 large russet potatoes peeled and cubed
- 2 teaspoons oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can beans drained and rinsed
- 2 cups baby spinach loosely packed
- 1 medium zucchini chopped
- 1 medium squash chopped
- 1 red bell pepper chopped
- ½ cup mushrooms sliced
- 1½ teaspoon garlic powder
- 1½ teaspoon onion powder
- ½ teaspoon paprika
- pinch chili flakes
Instructions
Skillet Method
- Add the potatoes and oil to a large skillet on medium heat. Toss with salt and pepper.
- Sauté the potatoes until tender and browned (about 25 minutes.) Toss every 5 minutes or so.
- Add the remaining ingredients into the skillet except for the beans and spinach. Sauté until the vegetables are tender (about 10 minutes.)
- Toss in the beans and spinach. Sauté for an additional 3-4 minutes, or until the spinach is wilted.
Baked Method
- Preheat the oven to 425°F.
- Toss the potatoes with oil, salt, and pepper. Spread out on a parchment-lined or non-stick baking sheet. Let the potatoes bake for 25 minutes.
- 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. Toss the potatoes about halfway through.
- Stir the potatoes in with the veggies and beans, season with more salt and pepper if desired, and serve!
