Work some veggies into your breakfast with this vegan Breakfast Hash recipe! Potatoes are paired with lots of vegetables, black beans, and a smoky seasoning blend for a savoury hash that works as a side or as a main dish.

Overhead view of vegan breakfast hash on plate with fork

This breakfast hash isn’t the same as Hash Browns, and it isn’t Breakfast Potatoes either. It’s more of a meal than a side dish—although you can definitely make it a side too! But with potatoes, onion, bell pepper, zucchini, mushrooms, and spinach, it’s absolutely packed with veggies, while black beans add a protein boost. The spice blend gives it a slightly Tex-Mex spin, especially in combination with the beans. We’ve been eating this as a meal prep breakfast with sliced avocado on top, or sometimes a spoonful of Vegan Sour Cream. If you don’t like to start your mornings with an overly sweet meal, you will love this recipe!

Why This Breakfast Hash Will Start Your Day Off Right

I don’t know about you, but my mornings start off so much better when I have a satisfying breakfast! Here’s what makes this recipe the ideal AM meal.

  • Awesome for making ahead. This breakfast hash recipe makes 4 servings and it lasts 4 days, which means you can make it on a Sunday evening and have breakfast ready to go for most of the work week. It stores well in the fridge and reheats easily!
  • Customisable. You can switch up the veggies in this recipe to tailor it to the season or what you happen to have in your fridge. And the topping options are endless too!
  • Savoury, satisfying breakfast. Some breakfast recipes taste like dessert. Not that I’m complaining (I love Vegan Cinnamon Rolls!), but I don’t want a sweet breakfast everyday and this breakfast hash is perfect when I want something savoury. And with all those veggies and beans, it’s quite filling.
Overhead view of breakfast hash ingredients

Notes on Ingredients

Here are some notes on the ingredients you’ll need for this breakfast hash. Scroll down to the recipe card to find the ingredient quantities and recipe instructions. 

  • Olive oil – Or another oil you like to cook with, like avocado oil.
  • Potatoes – Either Yukon Gold or red potatoes.
  • Vegetables – Yellow onion, red bell pepper, zucchini, and cremini or white mushrooms.
  • Garlic
  • Seasonings – Smoked paprika, ground cumin, chili powder, salt, and pepper.
  • Black beans
  • Baby spinach
  • Optional toppings – Avocado slices, hot sauce, and/or chopped fresh cilantro.

How to Make Breakfast Hash

Here’s a step-by-step guide to making this breakfast hash recipe.

Overhead view of potatoes cooked in skillet
Cook the potatoes.
Overhead view of onions cooked in skillet
Sauté the onions.
  • Cook the potatoes. Warm a tablespoon of oil in a large skillet set over medium heat, then add the potatoes and season them with salt. Cover and cook for 10 to 12 minutes, flipping once or twice, until they’re tender and lightly browned on the outside. Transfer to a plate.
  • Soften the onion. Add the remaining oil to the skillet and cook the onion for 3 to 4 minutes, or until it’s translucent.
Overhead view of vegetables cooked in cast iron skillet
Cook the vegetables.
Overhead view of spinach added to skillet of breakfast hash
Stir in the potatoes, beans, and spinach.
  • Cook the remaining vegetables. Stir in the pepper, zucchini, and mushrooms and cook for 6 to 8 minutes, or until tender and just starting to brown.
  • Add the garlic and seasonings. Stir in the garlic and seasonings; cook for a minute.
  • Finish. Add the potatoes to the skillet with the black beans. Once heated through, add the spinach and cook until it’s wilted. Season to taste and serve with your favourite toppings.

Tips for Perfect Vegan Hash

  • Cut the potatoes to the same size. This ensures that they’re all tender and cooked through at the same time. No one likes hard potatoes!
  • Make sure you use a large skillet. You’ll be adding a LOT to the skillet and you’ll not only need enough room to fit it all, you’ll also need sufficient room to be able to stir without things falling out onto your stove.
  • Cook off the liquid from the mushrooms. Mushrooms will release liquid as they cook. Let that cook off and then wait for the mushrooms to be nicely browned before moving onto the next step. This helps them get super flavourful!
Overhead view of vegan breakfast hash in skillet with avocado slices

Variation Ideas

There’s lots of room for variation with this vegan breakfast hash recipe! Here are some of my favourite ways to tweak it.

  • Use sweet potatoes. If sweet potatoes are your fave, feel free to use those instead of Yukon gold or red potatoes. 
  • Swap the spinach for kale. It’ll take a bit longer to wilt, but it adds a heartier texture than spinach since it retains more of its texture.
  • Try another bean. I think pinto or red beans would work well! Black-eyed peas would be fun too.
  • Swap the beans for tofu. It’ll give this breakfast hash Southwestern Tofu Scramble vibes.

What to Serve With This Recipe

If I’m having this breakfast hash as a breakfast main dish, I’ll eat it with a side of fresh fruit. Simple! But if you want to serve it as more of a side, pair it with Tofu Scramble, Tofu Bacon, or my favourite Vegan Pancakes.

Two plates of vegan breakfast hash

How to Store and Reheat Leftovers

  • Refrigerator: Transfer the breakfast hash to an airtight container and refrigerate for up to 4 days.
  • Freezer: Potatoes can get a mealy texture when frozen, so I don’t recommend freezing this recipe. But if that doesn’t bother you, store the hash in an airtight container or freezer bag for up to 3 months. Thaw in the fridge before reheating.
  • To reheat: Warm leftovers in the microwave or in a nonstick skillet coated with cooking spray and set over medium heat.

More Vegan Potato Recipes

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Skillet of vegan breakfast hash with wooden spoon

Breakfast Hash

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Potatoes are paired with lots of vegetables, black beans, and a smoky seasoning blend for the tastiest, heartiest breakfast hash ever!
5 (from 2 ratings)
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Ingredients

  • 2 tablespoons olive oil, 30mL
  • 3 medium Yukon Gold or red potatoes, diced small (no need to peel) – 3 cups / 450g
  • 1 small yellow onion, diced – 1 cup / 130g
  • 1 red bell pepper, diced – 1 cup / 120g
  • 1 small zucchini, diced – 1 cup / 130g
  • 1 cup cremini or white mushrooms, sliced – 90g
  • 2 cloves garlic, minced – 1 tablespoon / 9g
  • 1 teaspoon smoked paprika, 2g
  • ½ teaspoon ground cumin, 1g
  • ½ teaspoon chili powder, 1g
  • Salt and black pepper to taste, about ½ teaspoon each
  • 1 15-ounce can black beans, drained and rinsed – 1 ½ cups / 255g
  • 2 cups baby spinach, 60g
  • Optional toppings: avocado slices, hot sauce, chopped fresh cilantro

Instructions 

  • Heat 1 tablespoon olive oil in a large nonstick or cast iron skillet over medium heat. Add the diced potatoes in a single layer. Sprinkle with a pinch of salt. Cover with a lid and cook for 10–12 minutes, flipping once or twice, until golden brown and tender. Remove from the skillet and set aside.
  • In the same skillet, add the remaining 1 tablespoon of olive oil. Add diced onion and cook for 3–4 minutes until translucent.
  • Stir in the bell pepper, zucchini, and mushrooms. Cook for 6–8 minutes, stirring occasionally, until the vegetables are soft and beginning to brown.
  • Stir in minced garlic, smoked paprika, cumin, chili powder, salt, and pepper. Cook for 1 minute until fragrant.
  • Return the cooked potatoes to the skillet along with the black beans. Stir well and cook for 2–3 minutes to heat everything through.
  • Add baby spinach and cook for 1–2 minutes, just until wilted.
  • Taste and adjust seasoning if needed. Serve hot with your favorite toppings like avocado, hot sauce, and cilantro.

Notes

  • Refrigerator: Transfer the breakfast hash to an airtight container and refrigerate for up to 4 days.
  • Freezer: Potatoes can get a mealy texture when frozen, so I don’t recommend freezing this recipe. But if that doesn’t bother you, store the hash in an airtight container or freezer bag for up to 3 months. Thaw in the fridge before reheating.
  • To reheat: Warm leftovers in the microwave or in a nonstick skillet coated with cooking spray and set over medium heat.
Calories: 193kcal, Carbohydrates: 29g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 30mg, Potassium: 894mg, Fiber: 5g, Sugar: 4g, Vitamin A: 2724IU, Vitamin C: 74mg, Calcium: 51mg, Iron: 2mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Breakfast
Author: Jessica Hylton