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I love making simple recipes and this vegetarian hash is no exception. Using whole foods and breakfast items you probably already have in your house, you can whip up this easy vegan hash in no time.
Have a vegan friend coming over for weekend brunch? They are going to love this veggie hash! It’s great as a main dish with a side of fresh fruit. You can even make this into a vegan breakfast burrito.
Even if you’re not Vegetarian or Vegan, this is a delicious and filling breakfast recipe. If you’re serving this to a meat eater, you can add some breakfast meat or eggs to it.
Where’s the recipe?
Here at My Crazy Good Life we like to make our recipes easy for any cook to recreate. Whether you’ve been in the kitchen for a long time or it’s your first time using your stove top, we want you to feel comfortable.
In this post you’ll find ingredient information, detailed cooking instructions, recipe tips and tricks, and healthy eating plan and nutrition calculations. If you’d like to skip past all of that, just scroll to the bottom of the page where you’ll find the easy to print Vegan Breakfast Hash Recipe card!
Ingredients in Vegan Breakfast Hash
- Hash browns: I usually buy a container of dehydrated or frozen hash browns, but you can always shred your own using starchy potatoes like russet potatoes. If buying, make sure that potatoes are the only ingredient.
- Smoked paprika: I like to use smoked paprika as it adds a nice, you guessed it, smoky flavor.
- Zucchini: Zucchini is a green summer squash that’s rich in important nutrients and antioxidants, but low in calories, fat and sugar. Yellow squash would work fine too.
- Bell peppers: These tasty veggies are packed full of key nutrients like vitamin C. I typically use a variety of orange, yellow, and red bell pepper to really make this vegan hash recipe colorful.
- Red onion: A diced small red onion adds so much flavor in the cooking process of this hash.
- Mushrooms: I love using mushrooms in vegan recipes. It’s a perfect way to bulk up a meal without adding meat.
- Jalapeño: I’m a fan of spice. If you’re not, you can skip this ingredient and use a sprinkle of black pepper instead. Looking for more spice? Sprinkle some red pepper flakes at the end.
- Garlic powder: Garlic powder works just fine for this recipe, but you can use fresh garlic if you prefer.
- Salt: You’ll be using just a pinch of salt for the homemade spice blend.
- Onion powder: Make sure to use onion powder with no salt added to keep sodium levels down.
- Thyme: I use dried thyme but fresh would work well too.
- Oregano: Dried oregano is what I use but feel free to use fresh herbs if you have them!
How to make Vegan Breakfast Hash
- Preheat oven to 400º and spray a small baking sheet with olive oil, or line it with parchment paper.
- Prepare hash browns according to package directions (adding water to dehydrated or thawing frozen), then add to the baking sheet in a single layer.
- Sprinkle 1 tsp smoked paprika on top of hash browns and then add them to the oven and cook for 10-15 minutes, checking to make sure top of hash browns doesn’t burn.
- In a small bowl, combine the remaining paprika, garlic powder, salt, onion powder, thyme, and oregano to make your spice blend.
- In a large pan or cast iron skillet, sauté vegetables and your mixed spice blend over medium heat for 5-7 minutes, stirring often. Remove from heat once vegetables are starting to wilt but before they begin to soften.
- Serve vegetables on top of hash browns.
Recipe Tips
- I make this recipe a couple of times a week because it is so easy and such a delicious way to get a lot of veggies in. It’s also super easy to adapt: some of my favorite add-ins are black beans, cherry tomatoes, leftover veggies, nutritional yeast, and tofu (if I’m making a tofu scramble). You could also add vegan sausage, or leafy greens like collard greens, even vegan cheese. Make it your new favorite by using your favorite ingredients!
- This is a great meal prep recipe! You can store the vegan potato hash in an airtight container then just reheat in the microwave for a quick breakfast. If you’re more of an ingredient prep person you can cut all your veggies and store them in the fridge, pulling out a little to cook every day.
- If you like sweet potatoes you can make this into a sweet potato breakfast hash. You can find my sweet potato hash recipe here to see the best way to shred and cook the sweet potatoes.
- When I’m hosting Sunday brunch, I make this into a vegan breakfast casserole for easier serving. Top with green onions and herbs like fresh parsley or fresh cilantro to take this recipe over the top!
Healthy Eating Plans
21 Day Fix Containers
Counts are calculated using 2 cups of frozen shredded potato. If you’ve made any changes to the recipe you’ll want to calculate your own containers.
- Entire recipe (serves 4): 10 1/4 Green Containers, 4 Yellow Containers. I give you the counts for the entire recipe so it’s a little easier for you to recalculate the containers if you change something.
- Per serving: 2 1/2 Green Containers, 1 Yellow Container
Weight Watchers:
2 points for the new 2023 Weight Watchers Plan.
More Vegetarian and Vegan breakfast recipes
- Zucchini Bread Baked Oatmeal
- Vegan Mocha Coffee Creamer
- Vegan Whole Wheat Pancakes
- Vegan Whole Wheat Banana Bread
- Vegan Brown Rice Pudding
- Shredded Sweet Potato Hash
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Vegan Breakfast Hash Browns with Veggies Recipe
Servings 4 people
Vegan Breakfast Hash Browns with Veggies is a great way to start your day! This easy recipe has crispy potatoes and a rainbow of veggies. It's a favorite recipe in my household and can be easily adapted to your flavor preferences.
Equipment
- Enameled Cast Iron Pan
- Kitchen Knife
Ingredients
- 1/2 bag frozen shredded hash browns
- 1 1/2 tsp smoked paprika divided
- 1 tsp garlic powder
- 1/8 tsp salt
- 1/2 tsp onion powder
- 1/8 tsp thyme
- 1/8 tsp oregano
- 2 zucchini chopped
- 2-3 bell peppers chopped
- 1 small red onion diced
- 2 small packages mushrooms chopped
- 1 jalapeño sliced
Instructions
- Preheat oven to 400º and spray a small baking sheet with olive oil, or line with parchment paper.
- Prepare hash browns according to package directions (adding water to dehydrated or thawing frozen), then add to the baking sheet in a single layer. 1/2 bag frozen shredded hash browns
- Sprinkle 1 tsp smoked paprika on top of hash browns. Add to oven and cook for 10-15 minutes, checking to make sure top of hash browns doesn't burn. 1 1/2 tsp smoked paprika
- In a small bowl, combine the remaining paprika, garlic powder, salt, onion powder, thyme, and oregano to make your spice blend. 1 tsp garlic powder 1/8 tsp salt 1/2 tsp onion powder 1/8 tsp thyme 1/8 tsp oregano
- In a large pan or cast iron skillet, sauté vegetables and your mixed spice blend over medium heat for 5-7 minutes, stirring often. Remove from heat once vegetables are starting to wilt but before they begin to soften. 2 zucchini 2-3 bell peppers 1 small red onion 2 small packages mushrooms 1 jalapeño
- Serve vegetables on top of hash browns.
Notes
Recipe Tips
- I make this recipe a couple of times a week because it is so easy and such a delicious way to get a lot of veggies in. It’s also super easy to adapt: some of my favorite add-ins are black beans, cherry tomatoes, leftover veggies, nutritional yeast, and tofu (if I’m making a tofu scramble). You could also add vegan sausage, or leafy greens like collard greens, even vegan cheese! Make it your new favorite by using your favorite ingredients!
- This is a great meal prep recipe! You can store the vegan potato hash in an airtight container then just reheat in the microwave for a quick breakfast.
- If you like sweet potatoes you can make this into a sweet potato breakfast hash. You can find my sweet potato hash recipe here to see the best way to shred and cook the sweet potatoes.
- When I’m hosting Sunday brunch, I make this into a vegan breakfast casserole for easier serving. Top with green onions and herbs like fresh parsley or fresh cilantro to take this recipe over the top!
- Entire recipe (serves 4): 10 1/4 Green Containers, 4 Yellow Containers. I give you the counts for the entire recipe so it’s a little easier for you to recalculate the containers if you change something.
- Per serving: 2 1/2 Green Containers, 1 Yellow Container
Nutrition
Calories: 172kcal | Carbohydrates: 37.9g | Protein: 7.7g | Fat: 0.9g | Saturated Fat: 0.1g | Cholesterol: 0mg | Sodium: 131mg | Potassium: 849mg | Fiber: 7.3g | Sugar: 9.4g | Calcium: 31mg | Iron: 5mg
Make This Recipe?
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I can’t wait to try this. Can you clarify what you mean in number 2 of the instructions, add water to the frozen hash browns?? If so, how much water? Btw, I love all your recipes.
Hi Nicole,
If you’re using dehydrated hash browns you’ll need to add water (check the packaging for the amount). If you’re using frozen and not dehydrated there’s no need to add water. Hope that helps! :)
What would be a good replacement for the mushrooms? This sounds amazing ❤️
You could just leave the mushrooms out if you’d like!