VEGAN BREAKFAST HASH
Vegan Breakfast Hash is a hearty, flavour-packed dish that brings warmth and satisfaction to your morning routine. With crispy diced potatoes, sweet chopped peppers, earthy black beans, and aromatic garlic, all pan-fried in olive oil until golden and fragrant, this breakfast is both nourishing and energising. It’s a one-pan wonder that’s perfect for busy mornings, brunch gatherings, or even a quick lunch. Naturally vegan and full of fibre, this hash is also easily customisable with your favourite vegetables or plant-based proteins. Whether you’re fuelling up before a busy day or enjoying a relaxed weekend brunch, this dish offers balance, texture, and bold flavour in every bite. Serve it as-is, or pair it with avocado slices, vegan sausage or a drizzle of hot sauce for added flair. It’s comfort food made simple, wholesome, and completely plant-powered.
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Pan-Fry, One-Pot Wonders
OCCASION/HOLIDAY
Father’s Day, Fall, Spring
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, High Fibre, Low Fat, Low Cholesterol, Quick & Easy, Wheat / Gluten-Free
DISH TYPE
Fritter
INGREDIENTS
There are the following ingredients for Vegan Breakfast Hash:
- ½ cup diced potatoes
- ¼ cup chopped bell peppers (any colour)
- ¼ cup black beans (rinsed and drained)
- 1 clove garlic, minced
- 1 tsp olive oil
FULL NUTRITIONAL INFORMATION
- Calories: 277.1 kcal
- Fat: 5.4 g
- Saturated Fat: 0.8 g
- Carbohydrate: 46.6 g
- Sugar: 3.2 g
- Fiber: 9.9 g
- Sodium: 9 mg
- Protein: 12.6 g
- Calcium: 76.7 mg
- Iron: 3.3 mg
- Potassium: 1127.2 mg
PREPARATION
These steps are followed for the preparation of Vegan Breakfast Hash:
- Preheat The Pan: Heat olive oil in a non-stick skillet over medium heat.
- Cook The Potatoes: Add diced potatoes and cook for 8 to 10 minutes, stirring occasionally, until golden and tender.
- Add Garlic And Peppers: Stir in the minced garlic and chopped peppers. Cook for an additional 3 to 4 minutes until softened.
- Incorporate Black Beans: Add the black beans and sauté for 2 to 3 minutes until heated through.
- Season To Taste: Add salt, pepper and optional herbs or spices like smoked paprika or cumin.
- Serve Hot: Plate the hash and garnish with fresh herbs, hot sauce or avocado slices if desired.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
Here are some helpful tips for Vegan Breakfast Hash:
- Cut Uniformly: Dice the potatoes evenly to ensure consistent cooking.
- Speed Up Cooking: Parboil the potatoes for 3 to 4 minutes before frying to reduce skillet time.
- Non-Stick Tip: Use a well-oiled non-stick pan or cast-iron skillet to prevent sticking.
- Boost Flavour: A sprinkle of nutritional yeast or a splash of tamari adds a savoury depth.
VARIATIONS
- Protein Boost: Add tofu crumbles, tempeh or vegan sausage for more protein.
- Veggie Mix: Mix in spinach, kale, mushrooms or cherry tomatoes for extra nutrients.
- Spice Lovers: Add chilli flakes or jalapeños for heat.
- Southwest Style: Use cumin-smoked paprika and top with guacamole or salsa.
- Cheesy Twist: Add shredded vegan cheese just before finishing to melt through.
PREPPING AND STORAGE
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or microwave.
- Freezer: Freeze in portions for up to 1 month. Reheat from frozen or thaw overnight in the fridge before pan-frying.
- Meal Prep: Dice and prep all vegetables in advance and store them in the fridge for a faster cooking time in the morning.