Veggie and Bean Vegan Breakfast Hash
by Karissa's Vegan Kitchen
This vegan breakfast hash contains potatoes, vegetables, and your favorite beans. Make this recipe in a skillet or in the oven.
Servings: 4
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!
Notes
You can top this baked breakfast hash with sliced avocado, ketchup, salsa or vegan ranch for additional yummy flavor.
Note: This recipe was updated March 2021 to include some changes and a new method (the skillet version.) If you're a fan of the original oil-free recipe without any changes, follow the baked version, use pinto beans, omit the spinach, and omit the oil.