This post may contain affiliate links. Please read our disclosure policy.
Breakfast just got way better with the creation of this Vegan Hash! It’s super tasty and easy to make and customize using whatever veggies you have in your fridge. We’ve loaded it with chickpeas and a rainbow of veggies; like onion, bell pepper, potatoes, zucchini, mushrooms and kale. It’s a delicious, hearty breakfast that comes together in one large skillet!
You can never go wrong with a veggie-loaded breakfast hash to start the day, and this vegan hash is one of my all time favorites! It’s easy to put together, filling, and can satisfy even the heartiest of appetites. The most difficult part of this recipe (which really isn’t that hard) is simply chopping all of the veggies. It’s a hefty amount of chopping, but once that’s done, the whole recipe comes together in one large pan.
Once you try this hash, you’ll find yourself making it on a regular basis. Sometimes I even serve this dish as a breakfast-for-dinner option, that’s how much we all love it!
And it’s the perfect way to clear out extra veggies from the fridge. You can add pretty much whatever veggies you’ve got leftover to this hash. I seem to always have leftover bell peppers and onions, so those are a must-have addition. Some other veggies that would be delicious: butternut squash, tomatoes, brussels sprouts, black beans, green beans, corn, peas, asparagus, yellow squash, etc. Whatever leftover veggies you’ve got!
Ingredients for vegan hash:
I don’t know about you, but I love when I can make recipes out of what I already have in my fridge. Case in point: this vegan hash recipe. To make it you’ll need:
- Olive oil. For cooking the veggies.
- Chickpeas. Always a favorite legume of mine because of their delicious flavor and ability to add plant-based protein to any dish.
- Potatoes. I used red potatoes, but feel free to sub with Yukon Gold potatoes, sweet potatoes or even butternut squash.
- Vegetables. The options are truly endless! We’re using a mix of zucchini, onion, red bell pepper, baby bella mushrooms, and kale, but feel free to swap any of the vegetables out for something else that you prefer.
- Garlic. Gives this dish a boost of delicious flavor!
- Spices. We’re seasoning the hash with smoked paprika (use regular, if that’s all you have) and cumin. Add salt and pepper to taste.
How to make this vegan hash:
This vegan hash is very easy to put together! Since the potatoes and onions are being cooked first, I chop those up first and then chop the remaining veggies while the potatoes are cooking. Here’s a quick rundown of the recipe:
- Cook potatoes and onion. Add the potatoes and onion to a heated skillet and cook until the potatoes begin to soften and brown just a bit, about 6 minutes.
- Add other veggies and spices. Stir in the zucchini, pepper, garlic, mushrooms, paprika, cumin, and salt and pepper. Cook 4 additional minutes until the excess moisture of the mushrooms has mostly cooked out.
- Add kale and chickpeas. Stir in the kale and chickpeas and continue to cook, stirring often, until the kale has wilted and the chickpeas are heated through.
- Serve and enjoy! Season with additional salt and pepper to taste and dig in!
Breakfast hash variations:
Feel free to mix and match veggies and ingredients in this breakfast hash recipe. Here are a few options to try:
- Protein. The recipe as written is vegan, but if you’re okay with a vegetarian dish, you can add a few fried eggs over the top. You could also use a plant-based meat alternative with the flavor of crumbled sausage.
- Vegetables. As previously noted, use any favorite veggies. You can swap out the kale for spinach or the potatoes for cubed butternut squash and so on.
- Cheese. As written, this recipe is completely dairy-free and vegan, but if you’d like you can sprinkle a 1/2 cup or so of cheddar cheese over the top once the hash is cooked, but while it’s still warm.
- Burritos. We love using this vegan hash as a breakfast burrito filling. Just add a little salsa and diced avocado!
What to serve with breakfast hash:
This easy vegan hash recipe is very satisfying and a complete meal on its own. However, if you like to have multiple breakfast items to enjoy, here are some tasty pairing options:
- sliced avocado
- fresh fruit or fruit salad
- yogurt
- tempeh bacon
- toast with vegan butter or nut/seed butter
- a slice of vegan banana bread or a vegan blueberry muffin
- vegan pancakes, vegan French toast or vegan waffles
Storage and reheating:
This vegan hash is perfect to meal prep on Sunday! Leftovers keep well in the fridge and you can enjoy servings of this for breakfast for the next 3 or so days without having to do any additional cooking!
- Storing leftovers. Place any leftover hash in an airtight storage container in the refrigerator for up to about 3-4 days.
- To reheat. Pop individual servings in the microwave and cook for 30 second intervals until warm. Or you can reheat in a skillet on the stovetop.
More vegan breakfast recipes to try:
If you love this vegan hash and you’re looking for more vegan breakfast recipes, here are some of our favs:
- Baked Vegan Donuts
- Vegan Chicken and Waffles
- Vegan Zucchini Bread
- Cinnamon Rolls (vegan)
- Vegan “Egg” Cups
As usual, PLEASE let me know if you make this recipe and how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).
Vegan Hash
Ingredients
- 2 tablespoons olive oil
- 15 ounce can chickpeas, rinsed, drained and patted dry of moisture
- 4 cups potatoes*, chopped (peeled if desired but I left the skin on mine)
- 1 cup zucchini, chopped
- 1 cup sweet onion, chopped
- 1 medium red bell pepper, chopped
- ½ cup baby bella mushrooms, thinly sliced
- 2 cups kale, chopped
- 2 large cloves garlic, minced
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add in the potatoes and onion and cook until the potatoes begin to soften and brown just a bit, about 6 minutes. Stir in the zucchini, pepper, garlic, mushrooms, paprika, cumin, and salt and pepper. Cook 4 additional minutes until the excess moisture of the mushrooms has mostly cooked out.
- Stir in the kale and chickpeas and continue to cook, stirring often, until the kale has wilted and the chickpeas are heated through.
- Season with additional salt and pepper to taste and ENJOY!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
