Vegan Breakfast Hash
on Mar 25, 2025
This Vegan Breakfast Hash recipe is made with russet potatoes and sweet potatoes slow roasted to crispy perfection. Serve it as a side of in a breakfast burrito for a tasty homestyle breakfast!
This roasted potato hash is one of my favorite dishes to make on the weekends for breakfast or prep ahead for the week.
This is the hash that is in my viral Vegan Breakfast Burritos.
It takes a while to bake (that slow roasted perfection!), but it is so worth it. Trust me!
I love serving this as a side dish with breakfast, or using it to meal prep breakfast burritos for my freezer.
Ingredients You Will Need
This hash is made with basic pantry staples along with the potatoes and fresh garlic and onion.
- russet potatoes
- sweet potato
- spices: onion powder, garlic powder, thyme, salt, pepper
- olive oil
- fresh onion and garlic: do not skip these! They add so much flavor to this hash.
How to make breakfast hash
Step 1: Peel and dice up the sweet potatoes. Wash and dice the russet potatoes.
Step 2: Place the diced potatoes in a large 9 by 13 baking dish. Drizzle them with the olive oil, then add the spices and toss it all together until the potatoes are coated evenly.
Step 3: Place the potatoes in the oven at 450 degrees. Roast the potatoes at 450 degrees for 40-50 minutes, checking and stirring ever 20 minutes, until crispy.
Recipe Tip
Use a hard spatula to unstick the potatoes from the pan each time you stir them. The potatoes will stick to the dish and this is normal.
Using a hard spatula allows you to stir them without breaking so that they can get those crispy edges all around!
Step 4: While the potatoes are roasting, cook your fresh garlic and onion in a skillet on the stove.
The addition of fresh garlic and onion really amps up the depth of flavor in this dish and I highly recommend not skipping this step.
Cook the garlic and onion until they are all browned and caramelized looking like the picture above. I usually cook mine for around 5-10 minutes.
Step 5: Once the onions are soft and the potatoes are done, mix it all together and it’s ready to serve!
The potatoes should be nice and crispy on the edges once they are done.
The combination of high heat and frequent stirring will help us get those crunchy yummy edges that are everyone’s favorite part of eating hash!
I could eat this vegan hash straight from the pan. The flavor is just incredible!
More Breakfast Recipes
Vegan Breakfast Hash
Ingredients
For the Potatoes
- 3 medium russet potatoes, washed and diced
- 1 large sweet potato, peeled and diced
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon dried thyme
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/4 cup olive oil
For the garlic and onion mixture
- 1 medium onion, diced
- 5 cloves garlic, minced
- 1 teaspoon olive oil
- salt and pepper, to taste
Instructions
- Combine the diced potatoes with the onion powder, garlic powder, thyme, salt, pepper and 1/4 cup of olive oil in a glass baking dish. Toss the potatoes to combine them with the oil and spices.
- Bake the potatoes at 450 degrees for 40-50 minutes, checking and stirring every 20 minutes, until crispy. Use a hard spatula to unstick the edges of the potatoes from the pan each time you stir. This is what gets those crispy edges!
- Once your potatoes are close to being done, Sautee the onion, minced garlic, 1 teaspoon of olive oil, and a sprinkle of salt and pepper in a skillet. Cook the garlic and onion for 5-10 minutes, or until the onion is translucent and begins to brown.
- Once the potatoes are crispy, remove them from oven and stir in the garlic and onion skillet mixture. Serve immediately.
Video
Nutrition
Spectacular– After trying several vegan breakfast burrito recipes that were okay, this creamy and flavorful recipe is a clear winner. Of course, like many home chefs, I’ve tweaked it a bit (I’ve eaten in for three recipes worth, so I’ve earned it!). Love this recipe, and how well it stores in the freezer.
THE CHANGES:
Do NOT peel the potatoes or sweet potatoes; dice and roast with skin on for better texture and likely better nutrition
Use 20 (2 bags of 10) medium whole wheat tortillas
Add 2-4 cups of chopped greens of your choice (I used sweet potato greens) while sautéing the onions/garlic and saute until soft
Use the pans for double duty– After you mix the potatoes and spices in a mixing bowl, later put your sautéed onions/garlic and your roasted potatoes back in that bowl. Use the frying pan for both the onions/garlic and the tofu, no need to cleanse the pan between. After making the cashew cream sauce in the blender and scraping it out but not cleansing it, add a splash of vegetable broth and about a bunch of cilantro (I often have leftover cilantro stems that I put in my freezer–) I whizz them into a sofrito and spoon a generous smear on the tortilla as I assemble.
My next tweaks will be remaking and freezing my own enchilada sauce in the instant pot, and then trying to add salsa ingredients rather than salsa directly into the blender
So glad you enjoyed the recipe Patricia!
One of my favorite recipes. Make it quite often!
So glad you enjoyed it!
Do you think red potatoes would work with this recipe?
Yes!