This simple vegan breakfast hash is one of my favorite dishes to make on the weekends for breakfast, or prep ahead for easy week day mornings.
I was vegan for about six months of my life, and during that time, I was always surprised when people asked me what on earth I ate.
Even after transitioning from veganism to vegetarianism I still get asked what I eat.
Even my pescetarian husband is teased for his diet.
The question is silly to me now, because eating this way is so natural for me.
The assumption is that food without meat doesn’t taste good, but I beg to differ!
Vegan food is delicious! Even though I am no longer vegan, many of the food I eat are without me realizing it.
Some days I eat completely vegan all day long, just by habit.
This recipe is one of my favorite breakfast hashes and is so easy to make!
Ingredients to make vegan breakfast hash
- russet potatoes, peeled and diced
- sweet potato, peeled and diced
- onion powder
- garlic powder
- sea salt
- olive oil
- diced onion
- minced garlic
All simple ingredients, but paired together it results in a magical delicious vegan breakfast!
How to make vegan breakfast hash
First, peel and dice up some sweet potatoes and russet potatoes.
I like the mixture of both sweet and russet to add some flavor and texture variety.
If you love sweet potatoes, I suggest you also check out my sweet potato hash recipe!
Drizzle the potatoes with a little bit of olive oil, sprinkle on a few spices, and put them in the oven!
While the potatoes are cooking, sautee up some fresh garlic and onion in a skillet on the stove.
This really amps up the depth of flavor in this dish and I highly recommend not skipping this step.
You can make this dish without the fresh garlic and onion, but I really prefer the taste this way!
Garlic and onion are a great base to any recipe.
If you really want that extra something in your recipe, add some fresh garlic and onion.
Even if you don’t typically like the flavors alone, you will be surprised at how much flavor depth they can add to simple recipes.
Trust me, it is not going to taste predominantly of garlic and onion.
Side note – I know many recipes call for only using a clove or two of garlic, but the more garlic the better in my opinion!
This vegan breakfast hash uses 5 cloves of garlic but it definitely is not overpowering, but instead gives the dish a great flavor.
Cook them until they’re all browned and caramelized looking like this!
I usually sautee them for around 5-10 minutes, but depending on the pan you use it may take longer.
Just look for the onions to caramelize and soften up until they start to brown and aren’t crunchy any more.
Your potatoes should be crispy once they are done roasting.
The combination of high heat and frequent stirring will help us get those crunchy yummy edges that are everyone’s favorite!
I could eat this vegan hash straight from the pan.
This recipe uses a similar technique to my Famous Crispy Potato Casserole, and I always get so many compliments when I use this method of slow roasting.
The flavor is just incredible! I use a spatula to scrape up the potatoes that stick to the pan each time I stir.
This will help get that crispiness on all the sides of the potatoes. Crispy = perfect potato texture in my opinion!
I usually enjoy ketchup when I eat my potatoes, but this doesn’t even need it! The flavor is so good all on it’s own!
What to serve with vegan breakfast hash
Here are a few of my favorite vegan breakfast ideas to serve with this hash!
Scrambled tofu takes the place of scrambled eggs for a vegan breakfast! I love this recipe even more than I did scrambled eggs.
My personal favorite way to eat this vegan breakfast hash is as filling in my best ever vegan breakfast burrito recipe!
Here’s what reader Becky said about my vegan breakfast burrito recipe:
“You are right! These are the best breakfast burritos! The hash and the sauce were both yummy on their own and I was afraid I would taste so much of them there would not be enough to put together. But – assembled- they are simply heavenly!!!
You are now my “go to” breakfast burrito fix. I am headed to check out more of your recipes. Thank you!!!!”
If you’re a potato lover, you are definitely in the right place.
Try this for your next vegan breakfast!
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Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe photos!
Looking for more vegan breakfast ideas?
Here are some of my favorites:
- Tofu Scramble Recipe
- Sweet Potato Hash
- The Best Ever Green Smoothie Recipe
- Apple Cinnamon Overnight Oats
- 5 Minute Strawberry Banana Smoothie Bowl
- 15 Minute Homemade Jam
- Peanut Butter Cup Oatmeal
- Crispy Skillet Breakfast Potatoes
- Healthy Instant Iced Coffee
pin this simple vegan breakfast hash:
As always, don’t forget to tag me in your recipe creations on Instagram, follow me @buildyourbite and #buildyourbite when you make one of my recipes!
Simple Vegan Breakfast Hash
Simple vegan breakfast hash with russet potatoes and sweet potatoes. A delicious vegan breakfast idea!
- 3 medium russet potatoes, peeled and diced
- 1 large sweet potato, peeled and diced
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon dried thyme
- 2 teaspoons sea salt
- 1 teaspoon pepper
- 1/4 cup olive oil
- 1 medium onion, diced
- 5 cloves of garlic, finely diced or minced
- 1 teaspoon olive oil
- sprinkle of sea salt & pepper
For the Potatoes
For the skillet mixture
- Combine diced potatoes with spices and ¼ cup of olive oil, mix well. Bake in a glass casserole dish at 450 degrees for 40-50 minutes, checking and stirring ever 20 minutes, until crispy
- Use a spatula to unstick potatoes from the pan each time you stir
- Sautee onion, garlic, 1 teaspoon of olive oil, and a sprinkle of sea salt and pepper in a skillet. Cook for 5-8 minutes, or until browned
- Once potatoes are crispy, remove from oven and stir in the garlic and onion skillet mixture until combined
- Serve alone, or use as filling in this vegan breakfast burrito recipe
Did you make this recipe? I would love for you to leave a star rating below!