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
This was so good even if your not vegan. I added a few more seasonings such as onion flakes, chives, Italian seasoning. I then made a tofu scramble with enchilada sauce to go on top of it.
So glad you enjoyed the recipe!
Delicious! I do believe this is going to become a staple in my house!
So glad you enjoyed the recipe!
You say make ahead.. Do you store in the freezer after it cools? And how long to reheat? Or just microwave it??
I make it ahead and store it in the fridge. I usually just microwave for convenience! If you’re not in a hurry you could reheat it in the oven too!
I love this recipe with or without ketchup. There’s one missing ingredient though coz I don’t have it (onion powder) still delicious!
So glad you enjoyed the recipe!
This was AHH MAZINGGG!! Such an easy delicious recipe. I seasoned my potatoes with dry rosemary,pink Himalayan salt,fresh black pepper,and some garlic powder which is always my go to. And I also conviently roasted my veggies. Since I’m not vegan,I put a poached egg on top topped with chia seeds.
I forgot to say I added half a cup of chickpeas 🙂
Yum! So glad you enjoyed the recipe!
This was awesome!!!! Wow!!!
So glad you enjoyed the recipe!
My daughter and I have found that becoming vegan is medically necessary to regulate her hormones and my intestinal issues and hopefully reverse my pre-diabetic diagnosis. I just made this hash after googling vegan breakfast. I cannot wait to try the vegan burrito, unfortunately I do not own a blender. And also how do you recommend re-heating (we no longer own a microwave as it actives the bad hormones in my daughter’s body). I grew up on hungry man microwave dinners(my mom was terminally ill and in/out of hospital constantly) . Any recipes for 8/9year old kids/families new to vegan eating? Thank you <3
Hi Bleu,
So glad you found my site! You can see all of the recipes in the archives, including the vegan recipes. Here is a link to all the vegan recipes: https://buildyourbite.com/category/recipes/vegan/. As far as no blender, I would suggest making the sauce in a food processor as the next best thing. I think that would work also! Let me know if you try it. For reheating, you can heat it in the oven at 350 until hot, it shouldn’t take longer than a few minutes. Just keep an eye on it. Hope that helps!
Sooo good! I could see myself getting the hang of making these, I took a bit longer to prep these because I made the enchilada sauce but I think it will get faster with time and if I make the sauce ahead of time. I couldn’t find a non-can or bpa-free marked can of enchilada sauce in the store so I searched up a recipe and improv’ed it. I also had smaller fajita size tortillas on hand so I came out with 8 burritos about the same size as the store bought Amy’s breakfast burritos, which is perfect for me. I’m really proud of how they came out and as a fussy eater I’ll have no problem popping one of these out when I need something extra good to start the day – thanks for such a great recipe!
I make this at home when I do my 21 day “Daniel fast” (only fruits and veggies ) I love how simple this recipe is and so many variations. Sometimes I make it for dinner and add things like peppers, zucchini, squash and mushrooms. I am always looking for more non-smoothie vegan/veggie dishes
So glad you enjoyed the recipe beth! Those added veggies sound delicious!
Second time making this recipe and love it. I like to squeeze 1/4 of a lemon over the top of the taters before cooking. Thanks!!
So glad you enjoyed the recipe Cheyenne!
I love the adjust servings option. My family is big so it is helpful to not do the serving calculations myself, especially with kids interrupting me and me forgetting what I am doing.
So glad it’s helpful!