There’s nothing quite like waking up to the sizzle and aroma of a hearty potato hash, especially when it’s completely plant-based and packed with flavor. Whether you’re vegan, cooking for someone who is, or just looking to add more delicious vegetable-forward meals to your repertoire, this vegan potato hash recipe is guaranteed to become a new favorite.
It’s crispy, savory, and satisfying—perfect for breakfast, brunch, or even a quick weeknight dinner.
What sets this hash apart is its incredible balance of texture and taste. Golden brown potatoes mingle with caramelized onions, vibrant bell peppers, and earthy mushrooms, all seasoned just right.
Everything comes together in one pan for minimal fuss and maximum flavor. Plus, the recipe is highly customizable, so you can make it your own with whatever veggies you have on hand.
Ready to discover your new go-to vegan comfort food?
Why You’ll Love This Recipe
- Incredibly flavorful and filling: The combination of crispy potatoes, colorful veggies, and savory seasonings is simply irresistible.
- Simple, wholesome ingredients: Everything you need can be found at your local grocery store—no exotic or expensive items required.
- One-pan convenience: Less cleanup means more time to enjoy your meal.
- Customizable and versatile: Swap in your favorite vegetables, add beans or tofu for protein, or adjust the spices to suit your taste.
- Great for meal prep: Make a big batch and enjoy leftovers all week long.
- Perfect for any meal: Serve it for breakfast, brunch, lunch, or dinner. It’s always a hit!
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold potatoes | 1.5 lbs (about 4 medium) | Scrubbed and diced into 1/2-inch cubes |
| Yellow onion | 1 medium | Finely diced |
| Red bell pepper | 1 large | Diced |
| Green bell pepper | 1 large | Diced |
| Cremini or button mushrooms | 8 oz | Sliced |
| Garlic cloves | 3 | Minced |
| Smoked paprika | 1 tsp | |
| Dried oregano | 1/2 tsp | |
| Ground cumin | 1/2 tsp | |
| Kosher salt | 3/4 tsp, or to taste | |
| Freshly ground black pepper | 1/4 tsp, or to taste | |
| Olive oil | 3 tbsp | Or avocado oil |
| Fresh parsley or cilantro | 1/4 cup, chopped | For garnish (optional) |
Equipment
- Large skillet or cast iron pan (at least 12-inch for best results)
- Cutting board
- Chef’s knife
- Mixing bowl
- Spatula or wooden spoon
- Colander (for rinsing potatoes and veggies)
- Measuring spoons
Instructions
-
Prep the potatoes: Scrub and dice the potatoes into 1/2-inch cubes.
Tip: Leave the skins on for extra texture and nutrients. Rinse the cubes under cold water and pat dry with a kitchen towel. - Heat the skillet: Place your large skillet over medium-high heat. Add 2 tablespoons of olive oil and let it get hot but not smoking.
- Start the potatoes: Add the diced potatoes to the skillet in a single layer. Sprinkle with a pinch of salt. Cook undisturbed for 5-7 minutes until the bottoms are golden and crisp.
-
Flip and continue cooking: Turn the potatoes and reduce heat to medium. Continue to cook, stirring every few minutes, for another 10-12 minutes until the potatoes are fork-tender and nicely browned all over.
“If your skillet looks dry, drizzle in the remaining tablespoon of oil as needed to prevent sticking.”
- Add the vegetables: Push the potatoes to one side of the pan. Add onions, both bell peppers, and mushrooms to the empty space. Sprinkle with a little salt. Sauté the vegetables for 5-6 minutes until softened and the mushrooms are golden.
- Combine and season: Stir the potatoes and vegetables together. Add the garlic, smoked paprika, oregano, cumin, black pepper, and remaining salt. Cook, stirring often, for 2-3 minutes until fragrant.
- Finish and taste: Taste and adjust seasoning as needed. If you like a hint of heat, add a pinch of red pepper flakes or a splash of hot sauce now.
- Serve: Remove the skillet from heat and sprinkle with fresh parsley or cilantro. Serve hot, straight from the pan!
Tips & Variations
- Add protein: For a heartier hash, toss in some drained canned black beans, chickpeas, or cubes of crispy tofu during the last few minutes of cooking.
- Use different potatoes: Yukon Golds are creamy and hold their shape well, but red potatoes or even sweet potatoes add a delightful twist.
- Spice it up: Try adding chili powder, chipotle flakes, or your favorite hot sauce for a kick.
- Make it cheesy: Sprinkle with your favorite vegan cheese shreds at the end and let them melt before serving.
- Go green: Stir in a handful of baby spinach or kale during the last couple of minutes for extra nutrition and color.
- Batch cooking: Double the recipe and store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet for best texture.
- Try it with a sauce: This hash pairs beautifully with salsa, vegan sour cream, or even a drizzle from this Classico Sun Dried Tomato Alfredo Sauce Recipe for an indulgent brunch experience.
Nutrition Facts
| Nutrient | Per Serving (1/4 recipe) |
|---|---|
| Calories | 210 |
| Protein | 4g |
| Fat | 6g |
| Saturated Fat | 0.8g |
| Carbohydrates | 36g |
| Fiber | 5g |
| Sugars | 4g |
| Sodium | 410mg |
| Vitamin C | 55% DV |
| Iron | 10% DV |
| Potassium | 900mg |
Nutrition values are estimated and will vary based on brand and exact measurements used.
Serving Suggestions
- Classic breakfast plate: Top your potato hash with sliced avocado and a sprinkle of nutritional yeast for a satisfying start to your day.
- Brunch spread: Serve alongside fruit salad, crusty toast, and a sweet treat like this Cinnamon Pecan Ice Cream Recipe for a brunch that satisfies everyone.
- Wrap it up: Spoon hash into tortillas with salsa and greens for a delicious vegan breakfast burrito.
- Power bowl: Build a bowl with hash, black beans, sautéed greens, and a drizzle of tahini-lemon sauce.
- Comfort food dinner: Pair it with a bowl of warming soup like this Chili Recipe New Mexico on a chilly evening.
- Party platter: Serve as an appetizer with toothpicks or mini forks—perfect for sharing at gatherings.
Conclusion
If you’re searching for a vegan breakfast or brunch recipe that’s both comforting and nourishing, this potato hash truly delivers. It’s proof that simple ingredients can create something extraordinary when treated with care and a touch of creativity.
The combination of crispy, golden potatoes and tender vegetables never fails to satisfy, and the best part is how easy this dish is to make your own. Whether you’re following a plant-based diet or just want to eat more veggies, this vegan potato hash will quickly become a staple in your kitchen.
Don’t forget, the beauty of hash is in its versatility—feel free to experiment with different veggies, spices, or add-ins. There’s no wrong way to enjoy it!
If you’re interested in exploring more creative recipes, check out our Choko Recipes for another vegetable-forward delight, or satisfy your sweet tooth with the decadent Chocolate Heaven Cake Recipe. Happy cooking and enjoy every crispy, flavorful bite!
📖 Recipe Card: Best Vegan Potato Hash
Description: A hearty and flavorful vegan potato hash packed with veggies and spices. Perfect for breakfast or brunch, it's easy to make and incredibly satisfying.
Prep Time: PT15M
Cook Time: PT25M
Total Time: PT40M
Servings: 4 servings
Ingredients
- 3 medium russet potatoes, diced
- 1 red bell pepper, diced
- 1 small yellow onion, diced
- 2 cups fresh spinach, chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced potatoes and cook for 10 minutes, stirring occasionally.
- Add onion and bell pepper; sauté for 5 minutes until softened.
- Stir in garlic, smoked paprika, cumin, salt, and pepper.
- Cook for another 5-7 minutes until potatoes are golden and cooked through.
- Add spinach and cook until wilted, about 2 minutes.
- Remove from heat and sprinkle with fresh parsley before serving.
Nutrition: Calories: 220 | Protein: 4g | Fat: 7g | Carbs: 36g
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