I love this vegan hashbrown breakfast that fuses tender Yukon Gold potatoes with a colorful medley of mushrooms, bell peppers, zucchini, and garlic. Infused with thyme and just the right hint of paprika, it creates a lively mix of flavors that refresh my morning routine. I highly recommend trying it.

Jump to Recipe

I’ve been experimenting with vegan breakfast ideas for a while now and this Vegan Breakfast Hash quickly became one of my favourites. I first tried it on a busy morning when I needed something filling yet quick—2 cups of diced Yukon Gold potatoes, a cup of sliced mushrooms, a roughly chopped onion, and both red and green bell peppers were my go-to.

I also tossed in a small diced zucchini and 2 minced garlic cloves to bring everything together. Drizzled with 2 tablespoons olive oil along with a dash of salt, pepper, a teaspoon of dried thyme and an optional 1/2 teaspoon paprika, this dish gives you a nice little punch of flavor without being too over the top.

I love how this recipe turns simple ingredients into a vibrant plate of vegan breakfast goodness. Every bite is a reminder that a solid, flavourful potato hash can be both nutritious and intriguing enough to kickstart my day.

Why I Like this Recipe

1. I really like how this recipe is super healthy and packed with veggies, making it feel both hearty and fresh.
2. I love that it’s pretty quick and easy to make, so even on crazy mornings i can whip it up without stress.
3. I dig the mix of textures, especially from the crispy potatoes and tender zucchini, which gives the dish a really satisfying bite.
4. I also like that the spices and herbs, like thyme and paprika, give it a bold flavour that makes me feel excited to eat it every time.

Ingredients

Print Recipe (No Advertisments)

Potatoes provide hearty carbohydrates, fiber and rough texture making the hash filling and satisfying.
Mushrooms are rich in vitamins and earthy flavors, enhancing umami perfect for balanced nutrition.
Onions bring a subtle sweetness and tang plus antioxidants that boost overall flavor.
Bell peppers deliver vibrant color, vitamin C and a delightfully crunchy texture to liven dishes.
Garlic adds a punchy aroma and depth, also known for supporting immune health.
Zucchini offers a tender bite and mild flavor, perfect for moisture and nutrition.
Olive oil enriches the dish with healthy fats and a subtle fruity aroma.

Ingredient Quantities

2 cups diced potatoes (Yukon Gold works best)

1 cup sliced mushrooms (button or cremini is good)

1 medium onion, roughly chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 small zucchini, diced

2 cloves garlic, minced

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon dried thyme

1/2 teaspoon paprika (optional)

How to Make this

Print Recipe (No Advertisments)

1. Heat 2 tablespoons of olive oil in a large frying pan over medium heat.

2. Add 2 cups diced potatoes and a pinch of salt and pepper. Cook them for about 5 minutes until they start to get a bit brown.

3. Toss in 1 medium chopped onion and 2 minced garlic cloves. Stir them into the potatoes and cook until the onions get soft and a bit translucent.

4. Now put in 1 cup sliced mushrooms along with 1 chopped red bell pepper and 1 chopped green bell pepper. Mix everything well and let it cook for about 5 minutes.

5. Add 1 small diced zucchini and stir it in, letting all the veggies combine nicely.

6. Sprinkle 1 teaspoon dried thyme and 1/2 teaspoon paprika (if you’re using it) over the mix.

7. Stir well so that all the veggies get an even coat of the herbs and spices.

8. Reduce the heat to low and cover the pan. Let it simmer for about 5-7 minutes so the potatoes can become tender.

9. Uncover the pan and increase the heat a bit to let any extra moisture evaporate; stir occasionally.

10. Taste and adjust salt and pepper if needed then serve your vegan breakfast hash warm and enjoy!

Equipment Needed

1. Large frying pan
2. Chef’s knife
3. Cutting board
4. Measuring cups
5. Measuring spoons
6. Spatula or stirring spoon
7. Mixing bowl for prep ingredients
8. Timer for tracking cooking times

FAQ

Q: How do I get the potatoes nice and crispy?

A: Make sure to dice them evenly and pat them dry before cooking. Cooking them in hot olive oil over medium heat works really good.

Q: Can I use other vegetables than what's listed?

A: Yep, you can swap out or add veggies like spinach or kale if you're up for a twist in flavor.

Q: Do I need to pre-cook the potatoes?

A: Not really, just cube them and let them cook with the rest of the veggies. Just keep an eye on them to make sure they dont get mushy.

Q: Is this recipe spicy?

A: Not too spicy by default, but you can add more paprika or even a pinch of cayenne if you want a little heat in it.

Q: Can I store leftovers?

A: Sure thing, just put any leftovers in an airtight container in the fridge for up to 2 days and reheat in a pan.

Vegan Breakfast Hash Recipe Substitutions and Variations

Instead of diced Yukon Gold potatoes, you can try using sweet potatoes. They give a slightly sweeter flavor and soft texture when cooked.
If you don’t have button or cremini mushrooms, Portobello ones works just fine, though they cut a bit thicker so adjust your cook time.
Onions can be swapped with shallots for a milder taste, but just be careful as they cook faster.
If you’re out of red or green bell peppers, yellow bell peppers make a good alternative and add a nice pop of color.
Missing zucchini? Try using yellow squash instead. It cooks in a similar way and keeps the recipe fresh.

Pro Tips

1. If you dont overcrowd the pan when you add those diced potatoes, you’ll get a better crispy texture instead of soggy ones.
2. Try giving the garlic and spices a little extra toast in the oil before the rest of the veggies go in. It really brings out more flavor.
3. Keep stirring from time to time to make sure nothing sticks to the bottom of the pan, especially since every stove or pan heats a bit differently.
4. Ever thought about adding a splash of lemon juice or a sprinkle of fresh herbs at the end? It’ll brighten up the dish a bit and make it extra tasty.