Easy Vegan Breakfast Hash with Veggies and Beans
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!
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!
This was such a pleasant surprise. Was not expecting it to be so yummy 😉 I used what vegetables I had on hand but otherwise followed the recipe as written. Thanks so much… I know this will be a keeper in our house.
I started making this every week for my husband. He likes it best with tomatillo sauce he adds in top after heating. Pair that with a great tofu scramble and he’s one happy camper!
Great recipe and very easy to prepare! I topped it with half of a sliced avocado and it was delicious. For me, it made three portions and not four.
I am very excited to try this dish! I am new to meal prepping – do you know if this dish freezes well? Thanks in advance for any advice. 🙂
Hey, Sam! The dish will likely lose its crunch but other than that, it should be fine!
This is a wonderful go to recipe when it comes to using up veg. It’s now a family favorite. Thank you.
I’m a busy student and since I’ve began meal prepping this has been my favorite recipe to make for breakfast! It ensures that I start my day out with veggies and it just tastes really good. Thank you for putting this together!
I cooked this for a vegan and the regular people loved it
That’s what always happens in my family! Half of us are vegan but the non-vegans end up devouring our food!
The regular people
Would garbanzo beans/chickpeas work well with this recipe?
Definitely!
I just made a batch of these, and was wondering how long they will stay good in the fridge or if I should freeze some of them if I’d like to have it for the whole week? Thanks!!
I’d say about 2-3 days.
Dear Karisa,
So happy I came across your site! I’ve been vegan for about 13 years now but in recent years I’ve been cutting out oil and salt so I love the variety you have! Thank you for doing this and for reaching out to more people every day!! I wish you much success!
Thank you, Evelyn!
Have you ever made this with sweet potatoes? ALso, could this be made ahead a day or two and then reheated in a skillet?
Yes, I have made it with sweet potatoes! Works great. Yes, it can be reheated.
Just discovered your blog and made this! Added some chopped spinach and avocado at the end. YUM. I can’t believe I never thought to make a sheet pan hash before–too easy! Thank you!
yum! thanks for all your tips! mines roasting as I type. can’t wait to give it a try! same concept with a little twist in the veggies
This was great. I’m not vegan, but we could all use to be healthier and I love any kind of hash! Really good! Thank yiu
Made this for my dad who’s trying out a vegan diet-we both LOVED it. Instead of the onion and garlic powder, I chopped up a whole onion and 3 cloves of garlic. I also added fresh rosemary on the potatoes and a diced jalapeno for an extra kick.
Can these receipes be frozen? It’s just for 2 people and the receipes seem to be for 3-4 proplr.
Also are there any Gluten Free Receipes?
Hi! I would recommend cutting the recipe in half. I have all of my gluten-free recipes here: https://www.karissasvegankitchen.com/category/recipes/gluten-free-recipes/
It was delicious! My family really liked it. Thanks
I will try this tomorrow it sounds great thanks for the post
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