Last Updated on April 13, 2022
A healthy, loaded Vegan Breakfast Hash that is roasted to perfection and is an easy breakfast for the whole family.
Try customizing this hash with any colorful and full flavored veggies that you love or may have in your refrigerator.
In this recipe the protein mostly comes from chickpeas, but any vegan protein can be used such as a vegan sausage or tempeh.
Another great ingredient would be mushrooms! Saute the mushrooms to bring out more flavor and add to the hash before baking or wait to use as a topping before serving.
There really is no limit on what to add to this hash!
This Vegan Breakfast Hash is a wonderful gluten-free main dish, side dish, or as a filling for a breakfast burrito.
Ingredients to make this Breakfast Hash
- Russet Potatoes – I used russet potatoes in this recipe, the choice is yours for the type of potato to use.
- Fresh Onion – Use your favorite.
- Spices – I used garlic, salt and pepper, and smoked paprika. The reason for adding smoked paprika is the smokey flavor that has just a little sweetness without adding any heat to the dish.
- Bell Peppers – A colorful combination of all peppers are my favorite. Mix and match to your taste.
- Zucchini – In this recipe I used zucchini, but any squash would be a great add in to this hash.
- Oil – Any oil will do, even a flavored oil.
- Chick Peas – Or a bean of your choice.
- Fresh Spinach – Or try kale for a little extra heartiness.
How to make this Hash
Preheat the oven to 425° F and line a 13×9 baking sheet with parchment paper, set aside.
Wash the fresh spinach and set aside to drain.
Peel and chop the potatoes into bite sized pieces. Russet potatoes were used for this recipe. I prefer the red potato because it will stay firmer when baked. But if you want to leave the peeling on, try the new potato or the fingerling potato.
Clean and chop all the vegetables into small bite sized pieces, add to the potatoes. Try different types of vegetables, such as eggplant, brussel sprouts, broccoli, asparagus, squash, and carrots. The list is endless!
Onion 
Zucchini 
Bell Peppers 
Bell Peppers
Drain and rinse a can of chick peas, this can be switched out for any bean, or just eliminate the bean. Once drained add on top of the vegetables.
Mix all the vegetables together.
Drizzle olive oil onto the vegetables and continue to mix to coat all the vegetables.
Lightly sprinkle the herbs and spices on top of the vegetables.
Lastly, place the spinach on top and mix it into the vegetables, making sure the oil and spices cover everything.
Spread everything out evenly on the parchment lined baking sheet, cover with foil, and place into the oven.
After one hour, remove the foil, checking the potatoes and mix again.
Return to oven and continue baking for up to a 1/2 hour. This will lightly brown and crisp up the potatoes.
Once the potatoes have reached the desired tenderness and color, pull the hash out of the oven and serve.
Ways to serve the Vegan Breakfast Hash
We tried this breakfast hash with just ketchup, ketchup and mustard, aioli, and salsa.
Of course plain ketchup is always good with potatoes, and ketchup and mustard is a favorite in our house as well.
But the very flavorful pleasant surprise was the aioli with salsa!
The creamy aioli mixed with the acidic tang of the salsa was a pallet pleaser.
Enjoy this hash as a main dish, side dish, or even as a burrito filling.
Left overs?
Place the leftovers into an airtight container and keep in the refrigerator.
It will keep for up to 4 days.
Related Posts
Below are more vegan breakfast recipes
Vegan Cornbread or Johnny Cake
Vegan Breakfast Hash
Ingredients
- 3 lbs Russet Potatoes Your choice of potatoes
- 2 Small Zucchinis Diced into small pieces.
- 1/2 Red Pepper Diced into small pieces.
- 1/2 Green Pepper Diced into small pieces.
- 1/2 Yellow Pepper Diced into small pieces.
- 1/2 Orange Pepper Diced into small pieces.
- 1 15oz. Can Chick Peas
- 2 Cups Fresh Spinach
- 1/2 Large Fresh Onion
- 1 tsp Minced Garlic
- 1/2 tsp Smoked Paprika
- 2 Tbsp Olive Oil
- Salt and Pepper to taste.
Instructions
- Preheat oven to 425° F.
- Line a 13×9 baking sheet with parchment paper, set aside.
- Wash the fresh spinach and set aside to drain.
- Peel and chop the potatoes into small bite sized pieces and lay onto parchment paper.
- Clean and chop all the vegetables into small bite size pieces, add to the potatoes.
- Open a can of chick peas, drain and rinse, place on to the potatoes.
- Mix everything together.
- Drizzle olive oil onto the vegetables and continue to mix to coat all the vegetables.
- Sprinkle all the seasonings over the vegetables.
- Lastly, place the spinach on the vegetables and mix it in.
- Spread everything out evenly on the parchment paper lined baking sheet, cover with foil, and place into the oven.
- After one hour, remove the foil, checking the potatoes and mix again.
- Return to oven and continue baking for up to a 1/2 hour. This will lightly brown and crisp up the potatoes.
- Once the potatoes have reached the desired tenderness and color, pull the hash out of the oven and serve.
Ways to serve the Vegan Breakfast Hash
- We tried this breakfast hash with just ketchup, ketchup and mustard, aioli, and salsa.
- Of course plain ketchup is always good with potatoes, and ketchup and mustard is a favorite in our house as well.
- But the very flavorful pleasant surprise was the aioli with salsa!
- The creamy aioli mixed with the acidic tang of the salsa was a pallet pleaser.
- Enjoy this hash as a main dish, side dish, or even as a burrito filling.
