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
We love this recipe!!
I would like to prep everything the night before and store in the fridge so that I can put it in the oven to bake when we wake up… do you think that would work?
Unfortunately potatoes do not store well in the fridge. I tried it once and the potatoes oxidized and turned a purple blackish color. However, you can prepare the garlic and onion in advance and store in a ziploc bag until you are ready to use it!
Oh my gosh, my life motto is basically starting everything with garlic, onions, and olive oil haha! Thanks for this recipes, super yummy 🙂 And my potatoes actually turned out crispy for once, yay!
Love it! crispy potatoes are the best!
how big (in cups) is one serving?
Great recipe! Provides enough filling for 10 large tortillas. I did the calorie calculation on My Fitness Pal and came up with 549 calories per serving if you use three 10 ounce russet potatoes and one 10 ounce sweet potato. This is not a low calorie meal but most people would find it very filling and nutritious. The calorie count of 224 per serving must be without the potatoes and using small tortillas. These are handy to have on hand in the freezer and I will definitely be making them again!
If I wanted to add “Just Plant-Based Egg” to this recipe, when would I incorporate it?
I would just cook it and serve it on the side, as I do with regular eggs.
Anyone make these without oil? Trying to cut oil out as it has so many calories.
This was super tasty 😀 just cooked it for myself and my partner for breakfast. I had mine with a veggie sausage and an egg and he had his with bacon and egg, both of us loved it.
So glad you enjoyed the recipe!
Made these today, great recipe! Chose this as opposed to my typical boil and skillet method, what a hassle saver! Yummy and very little hands on time. Thank you!
I am so glad you enjoyed the recipe Beth!
My friends and I had brunch yesterday. One of them is vegan. She rarely gets vegan food at these lunches so I try really hard to find recipes for her. This was such a hit with EVERYONE there. I know i’ll Be making this frequently for my own household.
So glad it was a hit!
SO GOOD!! Love the garlic and onions!! I followed the recipe exactly and they turned out perfect. I enjoyed the potatoes with sauerkraut and applesauce for a German twist, These would be great in a breakfast burrito as well. Thank you for this awesome recipe!
So glad you loved the recipe!! Thanks for leaving a comment!