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    Home / Recipes / Vegan Breakfast

    Vegan Potato Hash Recipe

    Published: May 25, 2025 · Modified: May 25, 2025 by Kathy Carmichael · This post may contain affiliate links.

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    Potatoes are the breakfast of champions. Make a large batch of this vegan potato hash recipe and eat it all week. Weekends are for brunch, relaxation, time with family, and this delicious potato hash recipe...taste the rainbow.

    potato hash in a bowl on the counter.

    When I think about weekend brunch, I think about relaxing and making food I have time to enjoy. Therefore, I decided to remake my vegan potato hash recipe this weekend better than ever! Brunch has become a favorite time to be with family and eat great food together. This weekend, for instance, I decided to make potato hash recipe loaded with vegetables.

    Jump to:
    • Time Saving Ideas
    • Cooking Options
    • Vegan Potato Hash Ingredients
    • Vegan Potato Hash Ingredient Substitutions
    • Shop Local for Fresh Produce
    • How to Cook the Vegetables for Breakfast Hash
    • Serving Suggestions
    • Recipe FAQs
    • Tips
    • Vegan Breakfast Recipes You Will Love
    • 📖 Recipe
    • 💬 Reviews

    Instead of a bowl of cereal, fill your bowl with vegan potato hash with a ton of veggies. Potato hash is easy to make and reheats well for breakfast during the week. 

    Or serve this potato hash recipe on the side with a JUST Egg Omelette, chickpea omelet, or tofu scramble.

    Time Saving Ideas

    I also use my favorite vegetable chopper to save time chopping. I used the larger blade for the potatoes, and I used the smaller blade for the onions, red bell pepper, and jalapeno.

    potatoes cut using a  vegetable chopper.

    Cooking Options

    Cooking potatoes in an air fryer

    Air Fryer Potatoes

    If you don't have an air fryer, you needn't worry; you can bake them following the directions in the recipe below.

    • Using an air-fryer is simple if you shake the potatoes around in the basket a few times while cooking. 
    • I also like to ensure I leave the potatoes wet from the last rinse in the colander, so the seasoning I chose sticks to the potatoes without using oil. Oil, though recommended in air-frying, is optional. So, the less fat, the better. 
    • The result is the same: oil or no oil, so you choose based on your opinion on cooking with oil. 
    • Preheat air-frier to 400.
    • Cut sweet potato and baking potato into evenly sized cubes. I used the large setting on my vegetable chopper to make uniform cubes.
    • Make a single row of potatoes in the bottom air-fry pan
    • Cook for 30 minutes until crispy, opening the basket, and tossing every 10 minutes.

    Roasted Breakfast Potatoes

    • Roasting the potatoes before adding them to the skillet with the other vegetables gives them an extra crispy crunch on the outside while maintaining the soft inside.
    • Next, I used sweet and Yukon Gold potatoes to combine a sweet and savory taste.
    • Together, these two potatoes absorb the onion and garlic flavors while complimenting the other chosen ingredients.
    • Preheat oven to 400.
    • Cut sweet potato and baking potato into evenly sized cubes. I used the large setting on my vegetable chopper to make uniform cubes.
    • Make a single row of potatoes on a baking sheet with a silicone baking mat or parchment paper.
    • Cook for 30 minutes until crispy, opening the basket, and tossing every 10 minutes.

    Vegan Potato Hash Ingredients

    Potato hash recipe ingredients on a cutting board: tomatoes, kale, asparagus, red bell peppers, and onions
    • Baking Potato: Although any potatoes work for potato hash, I used a large Idaho baking potato with the skin on it.
    • Sweet potato: I used a white sweet potato because it is similar to the texture of a baking potato.
    • Garlic: Always use fresh garlic cloves for the best flavor.
    • Mushrooms: I chose baby portobello mushrooms because they are firm and cook well with other vegetables.
    • Asparagus: Cut the asparagus into bite-sized pieces, and remove the ends.
    • Red Bell Pepper: Red bell pepper is beautiful in color and sweet in taste. It is an excellent ingredient for potato hash.
    • Jalapeno: We enjoy a slight spiciness for breakfast, so I added a chopped jalapeno to the mix
    • Zucchini: Zucchini is in season and delicious in this vegan hash.
    • Kale: Chop the kale finely. It wilts immediately when combined with the hot ingredients in the skillet.
    • Grape Tomatoes: Grape tomatoes have fewer seeds, which means less moisture is added to the recipe.

    Vegan Potato Hash Ingredient Substitutions

    • Choose any potatoes you prefer.
    • If you've bought pure garlic powder, it's easy to substitute it with fresh cloves. One clove of garlic equals about ⅛th of a teaspoon of garlic powder – not much, so it's worth starting small and tasting as you go!
    • Any mushrooms work well.
    • f you need a suitable replacement for asparagus, you can use green beans, green peas, broccoli, zucchini, green peppers, brussels sprouts, and many other delicious green vegetables. White asparagus, frozen asparagus, and canned asparagus are also all great alternatives to fresh, green asparagus.
    • Try green or yellow bell peppers instead of red bell peppers.
    • Spinach is an excellent alternative to kale in a breakfast hash.
    • Cherry tomatoes taste great in this recipe if you don't have grape tomatoes.

    Shop Local for Fresh Produce

    My personal goal is to get as many veggies in a bowl as possible to maximize my vegetable intake. Not only is nutrition important, but I like to add the colors of the rainbow so it looks just as pretty as it tastes. 

    That said, I chose a variety of fresh produce from my farmer's market to add to my potato hash recipe.

    Because different veggies saute at different rates, and I don't want them overcooked, I start with the veggies that need to cook the longest. Then, I add the dense veggies to prevent sogginess. 

    How to Cook the Vegetables for Breakfast Hash

    Air fryer potatoes in an air fryer basket
    • Air-fry to roast the potatoes in the oven to stay crispy and firm when added to the skillet veggies.
    Sautéing vegetables in a skillet
    • Saute the garlic, onions, and mushrooms together. Add vegetable broth so vegetables don't stick, and caramelize the mushrooms and onions. 
    • Then add the asparagus, red peppers, and jalapeno.
    • Next, add the zucchini.
    • Add the tomatoes and kale during the last few minutes of cooking.
    • The kale will wilt immediately when combined with the other hot ingredients.
    Adding kale and tomatoes to a skillet on the stove

    Serving Suggestions

    • Since I wanted to keep my potatoes crisp, I added the air-fried potatoes first.
    • Then, I topped it with several scoops of cooked vegetables.
    • My family loves hot sauce, so I served the hot sauce on the side and added chopped parsley. 
    Air fried potatoes in a bowl
    • Begin by plating a serving of potatoes, then load up on the sautéed veggies. 
    potato hash in a bowl on the table

    I wasn't fond of breakfast as a kid, but vegan potato hash is my favorite meal as a vegan adult.

    Recipe FAQs

    Which potatoes are best for hash?

    So, if you want your hash brown to stick together quickly, then you should use a waxy potato, like new potatoes, Yukon Golds, or red potatoes. These potatoes have more moisture and will stick together in the pan. However, they won't crisp up as nicely as starchy potatoes.

    What makes a dish hash?

    Traditionally, hash was a culinary dish consisting of chopped meat, potatoes, and fried onions. The name is derived from the French word hacher, meaning "to chop." It originated as a way to use up leftovers. In the U.S., by the 1860s, a cheap restaurant was called a "hash house" or "hashery." This vegan version contains leftover veggies to create a fabulous vegan breakfast.

    Should I soak my potatoes for potato hash?

    You can soak the potatoes and store them in the refrigerator overnight if meal prepping. However, it isn't necessary.

    Tips

    • If meal prepping, chop the potatoes and place them in a bowl of water in the refrigerator overnight so they are fresh and ready to make in the morning.
    • Use extra veggies in your refrigerator to use up any extra produce you have from the week.
    • I like to air fry or bake the potatoes separately from the vegetables to keep them crispy, but for a one-pan option, cook the potatoes with the vegetables in the same pan. To do this, cook the potatoes with teh onion and garlic, as they take longer than the other vegetables to cook in the pan. If the potatoes stick, add a little vegetable broth and cover so they cook through. Then you can begin adding the other vegetables as directed.
    • Sometimes, I serve this potato hash recipe with salsa, vegan sour cream, and cilantro for a Mexican flare. Pico de Gallo is another one of my favorite toppings.
    • Or add parsley or basil for an additional fresh flavor.

    Enjoy this weekend's vegan potato hash recipe as a quick, easy, delicious breakfast.

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    If you love this vegan potato hash recipe, give us a 5-star review and comment below. We would love to hear from you.

    📖 Recipe

    Potato Hash Recipe

    Vegan Potato Hash Recipe

    Kathy Carmichael
    Potatoes are the breakfast of champions. Make a large batch of potato hash and eat it all week long. Weekends are for brunch, relaxation, time with family, and vegan potato hash...Taste the Rainbow.
    4.84 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr
    Course Breakfast
    Cuisine American
    Servings 6 servings
    Calories 144 kcal

    Ingredients
      

    • 1 large Sweet Potato chopped into small cubes
    • 1 large Yukon Gold Potato chopped into small cubes
    • 1 medium White Onion diced
    • 2 cloves Garlic minced
    • 8 ounces mushrooms of choice sliced
    • 1, diced Jalapeno deseeded and deveined; leave a few seeds if you want some heat
    • 1 bunch Kale stemmed and chopped
    • 1, diced red bell pepper
    • 1 bunch asparagus chopped
    • 1 zucchini sliced
    • 1- pint grape tomatoes cut in half
    • 3 teaspoons garlic powder
    • 3 teaspoons fresh ground pepper
    • ¼ cup Organic Vegetable Broth

    Garnish

    • Parsley
    • Hot sauce optional

    Instructions
     

    Air Fryer Potatoes

    • Preheat air-frier to 400.
    • Cut sweet potato and baking potato into evenly sized cubes. I used the large setting on my vegetable chopper to make uniform cubes.
    • Make a single row of potatoes in the bottom air-fry pan
    • Cook for 30 minutes until crispy, opening the basket, and tossing every 10 minutes.

    Baking Option

    • Preheat oven to 400.
    • Cut sweet potato and baking potato into evenly sized cubes. I used the large setting on my vegetable chopper to make uniform cubes.
    • Make a single row of potatoes on a baking sheet with a silicone baking mat or parchment paper.
    • Cook for 30 minutes until crispy, opening the basket, and tossing every 10 minutes.

    Cooking the Vegetables

    • Dice red pepper, onion, and jalapeño (I used the smaller setting on my vegetable chopper.
    • Saute garlic, onion, and mushrooms until onions are translucent and mushrooms are brown.
    • Add vegetable broth to prevent sticking and to carmelize.
    • When translucent, add red pepper, jalapeno, and zucchini.
    • Cook 5 more minutes.
    • Then add kale and cut tomatoes and stir. The kale will immediately wilt.
    • Stir.
    • Add garlic powder, salt, and pepper to taste.

    Optional Garnishes

    • We like Sriracha or some hot sauce to bring up the heat. But, of course, BBQ sauce is good too. 
    • Add parsley for color and fresh taste.

    Notes

    • I suggest using a vegetable chopper to cut uniform-sized potatoes and vegetables, so they cook evenly. 
    • If meal prepping, chop the potatoes and place them in a bowl of water in the refrigerator overnight, so they are fresh and ready to make in the morning.
    • Use various extra veggies in your refrigerator to use up any extra produce you have from the week.
    • I like to air fry or bake the potatoes separately from the vegetables to keep them crispy, but for a one-pan option, cook the potatoes with teh vegetables in the same pan. To do this, cook the potatoes with teh onion and garlic, as they take longer than any of the other vegetables to cook in the pan. If the potatoes stick add a little vegetable broth, and cover, so they cook through. Then begin adding the other vegetables as directed.
    • Sometimes, I serve this potato hash recipe with salsa, vegan sour cream, and cilantro for a Mexican flare. Pico de Gallo is another one of my favorite toppings.
    • Or add parsley or basil for an additional fresh flavor.

    Nutrition

    Serving: 6gCalories: 144kcalCarbohydrates: 31gProtein: 7gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 96mgPotassium: 1039mgFiber: 8gSugar: 10gVitamin A: 12167IUVitamin C: 79mgCalcium: 121mgIron: 3mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    Reader Interactions

    Comments

      4.84 from 12 votes (10 ratings without comment)
    1. Laurel Dhalla

      June 17, 2025 at 9:18 am

      5 stars
      So flavorful! Very adaptable to whatever veggies you have

      • Kathy Carmichael

        June 17, 2025 at 10:26 am

        Hi Laurel, I'm so glad you liked it. Thanks for your feedback. It was great hearing from you!

    2. Laurie

      September 28, 2021 at 1:27 pm

      5 stars
      I have made this two times exactly as posted. I don't have an air fryer, so I roast my potatoes in the oven. My husband and I both love it. He tops his with his hot peppers he cans, and I top my with vegan sour cream.

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