If you’re looking for a breakfast that is both delicious and able to sustain you for the first half of your day, you have come to the right place. This savory vegan breakfast hash is an excellent meal for anyone who wants to take a break from oatmeal.
Following the principle of traditional breakfast hash, this recipe uses potatoes as a base ingredient. Combined with tofu, portobello mushroom, shallot, and spices, this morning meal is filling, delicious, and nutritionally balanced.
Sure, it takes more effort than a slice of toast, but I promise you, it’s worth it!
What is a Breakfast Hash?
Originally, hash was a way to use up leftovers, which typically included potatoes, meat, and onions.
The name of the dish comes from hacher, a French word that means “to chop.” As it made its way across the pond, hash became a popular dish among the working class people in the US. Subsequently, by mid-19th century cheap restaurants were often known as a “hash house” or “hashery.”
A breakfast hash usually featured potatoes, paired with traditional breakfast foods such as eggs, sausage, bacon, or spinach.
- Potatoes. Everyone’s favorite starchy vegetable, potatoes are truly the star of the show in this vegan breakfast hash!
- Firm tofu. For many vegans, tofu is a go-to source of protein. Texturally, it’s incredibly versatile, and in this dish tofu acts as a great substitute for breakfast sausage.
- Portobello mushroom. Portobello provides a rich, earthy flavor that pairs nicely with the more neutral ingredients like potatoes and tofu.
- Shallot. Shallots are a cultivar of the onion. The bulbs are typically smaller and oblong. When it comes to flavor, shallots are sweeter and less pungent than regular onions.
- Greens. Kale and fresh parsley are both great sources of nutrients that add a splash of color to your breakfast.
- Spices. With the right combination of spices, you can really bring the entire dish together!
How to Make Vegan Breakfast Hash
This recipe takes a little longer than your typical breakfast dish, but it definitely pays off! The good news is, some of the following steps can be done simultaneously, and at least half of the cooking process is hands-off.
1 . In a pot, bring some water to a boil and add 1 tsp of salt. Once the water is boiling, add the potatoes and cook them for 15 minutes until they are partway done. When the potatoes are cooked, you should be able to pierce them easily with a butter knife, yet the potatoes should stay intact.
2. Drain the liquid and let your potatoes cool down until they are safe enough to handle.
3. While the potatoes are cooking, heat 1 tbsp of oil in a cast iron pan. Add shallot, garlic, and mushrooms. Cook them with oregano and black pepper until the mushrooms have shrunk and turned brown.
4. Once potatoes are cool enough, carefully cut them into cubes. Add potatoes, tofu cubes, and kale to a mixing bowl. Sprinkle the spices and the remaining salt over the top and mix everything together.
5. Add shallot and mushroom mixture and stir everything again, before transferring the contents back into the cast iron. Layer the top of your breakfast hash with slices of banana peppers. Drizzle with the remaining olive oil.
6. Cook in a preheated oven at 400 F for 20 minutes, until the potatoes are fully cooked.
7. Serve topped with fresh parsley and chili flakes to taste.
Recipe Tips and Substitutions
- Meal prep. You can prepare this dish in advance and reheat it in the morning. This will allow you to enjoy a filling breakfast and save plenty of time!
- All-day breakfast. Who says you can’t enjoy a breakfast dish at dinner time? This breakfast hash is so delicious, no one could blame you for eating another serving for lunch or dinner.
- Scale up the recipe. As long as you have a pan large-enough to sustain it, you can easily double or triple the recipe.
- Sweeten the deal. Try this recipe with sweet potatoes, yams, or cassava. You may have to adjust the initial cooking (boiling) time as these vegetables have a slightly different texture compared to potatoes.
- Don’t let veggies go to waste. This dish is an excellent way to use up leftover produce that would otherwise go to waste. Zucchini, tomatoes, spinach, broccoli… Chop them up and add them in!
Frequently Asked Questions
What can I use instead of cast iron?
The beauty of cast iron pots and pans is that they are both stovetop- and oven-friendly. However, you are welcome to use a regular frying pan to cook mushrooms and shallots, and a casserole dish or deep oven pan for the hash itself.
How do I store it?
If you have any leftovers, transfer them into a storage container and refrigerate for up to 3 days. Make sure to let the breakfast hash fully cool down before you place it into your fridge.
How do I reheat it?
To enjoy your leftovers, reheat the hash in the microwave. Alternatively, add a little bit of cooking oil to a frying pan and sauté the leftover hash for 5-10 minutes.
This vegan breakfast hash can be enjoyed on its own, or alongside other breakfast favorites:
- Ultimate Vegan Breakfast Smoothie. This beautiful high-protein smoothie pairs perfectly with a savory breakfast.
- Vegan Bacon. If you can’t imagine breakfast without bacon… You don’t have to! Enjoy it on the side or sprinkled over the top of your breakfast hash.
- Vegan Omelette. Pair with a chickpea omelette for a winning combo!
Vegan Breakfast Hash
- 2 tbsp olive oil split
- 1 shallot thinly sliced
- 3 cloves garlic thinly sliced
- 1 portobello mushroom thinly sliced
- ½ tsp cracked black pepper or more to taste
- 1 sprig fresh oregano
- 2 tsp salt split
- 2 potatoes medium
- 6 oz extra firm tofu pressed, cut into cubes
- 1 cup kale chopped or torn
- 1 banana pepper seeds removed, thinly sliced into rings
- ¼ cup fresh parsley finely chopped
- chili flakes optional, to taste
- In a pot, bring some water to a boil and add 1 tsp of salt. Add the potatoes and cook for 15 minutes until partway done. You should be able to pierce them easily with a butter knife, yet the potatoes should stay intact. Drain the liquid and allow to cool.
- While the potatoes are cooking, heat 1 tbsp of oil in a cast iron pan. Add shallot, garlic, and mushrooms. Cook them with oregano and black pepper until the mushrooms have shrunk and turned brown.
- Once the potatoes are cool enough, carefully cut them into cubes. Add potatoes, tofu cubes, and kale to a mixing bowl. Sprinkle the spices and the remaining salt over the top and mix everything together.
- Add shallot and mushroom mixture and stir everything again, before transferring the contents back into the cast iron. Layer the top of your breakfast hash with slices of banana peppers. Drizzle with the remaining olive oil.
- Cook in a preheated oven at 400 F for 20 minutes, until the potatoes are fully cooked. Serve topped with fresh parsley and chili flakes to taste.
- This dish is an excellent way to use up leftover produce that would otherwise go to waste. Sweet potatoes, yams, cassava, zucchini, tomatoes, spinach, and broccoli all make great substitutions or additions to this dish. Just adjust the cook time as necessary to account for the different types of produce.
- If you don’t have cast iron, a regular skillet will do. Just transfer the potatoes to an oven-safe dish before baking.
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About the Author
Cat Harvey is a recipe creator, food photographer and writer with keen interest in wellness, movement, and environment. Since the start of her freelance career in 2017, Cat has been helping people transition to a healthier, more sustainable lifestyle. Read more about Cat.