Breakfast Hash Recipe Vegetarian: Easy & Flavorful Morning Meal

There’s something magical about a hearty breakfast hash: sizzling veggies, crispy potatoes, and savory spices filling your kitchen with the promise of a delicious morning. Whether you’re a vegetarian or simply looking to cut back on meat, a good vegetarian breakfast hash is the perfect way to kick-start your day.

Bursting with color, flavor, and nutrition, this veggie-packed skillet is endlessly customizable and oh-so-satisfying.

With just a few simple ingredients and one pan, you can whip up a breakfast that’s both wholesome and indulgent. It’s the ultimate comfort food—without any guilt!

Not only is this recipe easy to make, but it’s also a fantastic way to use up leftover vegetables. Keep reading to discover why this breakfast hash might just become your new morning favorite.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes, perfect for busy mornings.
• Customizable: Swap in your favorite seasonal veggies or whatever you have on hand.
• Nutritious & Filling: Packed with fiber, vitamins, and plant-based protein to keep you satisfied.
• Family-Friendly: Even picky eaters will love the crispy potatoes and flavorful vegetables!
• Perfect for Meal Prep: Make a big batch and reheat for several breakfasts throughout the week.

Ingredients

• 2 medium russet potatoes, diced (or use red potatoes for extra color)
• 1 small red onion, finely chopped
• 1 bell pepper (any color), chopped
• 1 small zucchini, diced
• 1 cup cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup baby spinach
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• Salt & black pepper, to taste
• Chopped fresh parsley, for garnish
• Optional toppings: crumbled feta, hot sauce, avocado slices, or a fried egg (omit for vegan)

Equipment

• Large nonstick or cast iron skillet
• Cutting board
• Sharp chef’s knife
• Wooden spoon or spatula
• Measuring spoons
• Colander (for rinsing vegetables)
• Vegetable peeler (optional, for potatoes)

Instructions

1. Prep the vegetables:

   Wash and dice the potatoes into small, even cubes (about ½-inch). If using russet potatoes, you can peel them or leave the skin on for extra fiber.

   Chop the onion, bell pepper, and zucchini; slice the mushrooms and mince the garlic.

2. Cook the potatoes:

   Heat 1 tablespoon of olive oil in your skillet over medium heat. Add the diced potatoes with a pinch of salt and cook, stirring occasionally, for about 10-12 minutes.

   The potatoes should become golden and crispy on the outside, and tender inside.

   For ultra-crispy potatoes, avoid overcrowding the pan and let them sit undisturbed for a few minutes between stirs.

3. Add the vegetables:

   Push the potatoes to the side of the skillet and add the remaining tablespoon of olive oil. Sauté the onion and bell pepper for 2-3 minutes until they begin to soften.

   Add the zucchini and mushrooms, cooking for another 4-5 minutes until all the vegetables are tender and golden.

4. Season & combine:

   Stir in the minced garlic, smoked paprika, cumin, and thyme. Mix everything together and cook for 1-2 minutes until fragrant.

5. Add spinach:

   Toss in the baby spinach and cook until just wilted, about 1 minute. Taste and adjust salt and pepper as needed.

6. Serve:

   Remove from heat. Sprinkle with fresh parsley and your favorite optional toppings such as crumbled feta, hot sauce, avocado, or a fried egg.

   Serve immediately and enjoy!

Tips & Variations

• Go Vegan: Skip the cheese and egg, or try topping with vegan cheese shreds or tofu scramble.
• Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for extra heat.
• Try Sweet Potatoes: Swap regular potatoes for sweet potatoes for a touch of sweetness and added nutrition.
• Add Protein: Stir in some cooked black beans or chickpeas for a protein boost.
• Make it Cheesy: Sprinkle shredded cheddar or mozzarella over the hash in the last minute of cooking and let it melt.
• Use Leftovers: This hash is a great way to use up leftover roasted or sautéed vegetables from other recipes.

“Breakfast hash is the ultimate blank canvas—don’t be afraid to get creative with whatever’s in your fridge!”

Nutrition Facts

Nutrition values are approximate and will vary with specific ingredients and toppings.

Serving Suggestions

• Top with eggs: For extra protein, serve with poached, fried, or scrambled eggs (use tofu scramble for vegan).
• Avocado toast: Serve your hash alongside a slice of avocado toast for a complete breakfast.
• Fresh fruit: Add a side of seasonal fruit or a berry smoothie for a refreshing touch.
• Wrap it up: Spoon the hash into warm tortillas for delicious breakfast tacos or burritos.
• With sauces: Drizzle with your favorite hot sauce, salsa, or a dollop of Greek yogurt for extra flavor.

Conclusion

Whether you’re craving a cozy brunch or a quick weekday breakfast, this vegetarian breakfast hash is a dish that delivers on every front. It’s simple, endlessly adaptable, and loaded with fresh, wholesome ingredients.

With its vibrant flavors and satisfying textures, you’ll find yourself making this recipe again and again—no matter the time of year.

Don’t be afraid to experiment with your favorite veggies or spices. Remember, breakfast hash is a fantastic way to use up leftovers and reduce food waste, all while creating something truly delicious.

If you loved this recipe, be sure to check out our Sweet Potato Breakfast Bowl and Vegetarian Breakfast Burrito for more morning inspiration. Happy cooking!

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