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Home » Recipes » Vegan Breakfast Hash (Gluten-Free)

Vegan Breakfast Hash (Gluten-Free)

Mar 28, 2022 by The Pesky Vegan | 10 Comments

33 shares
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Vegan Potato Hash Pin

This hearty vegan hash is full of flavour, colour, and texture – perfect for a weekend breakfast when you've got a bit more time on your hands (but still want to keep things to one pan).

Vegan Hash in Bowl with Grated Cheese

Featuring potatoes, veg, spices, and black beans, it's a relatively healthy option that tastes great and is sure to fill you up. If you prefer, you could add vegan sausages, mushrooms, or another meat substitute of your choice.

For more delicious vegan breakfast ideas, see these recipes for eggy scrambled tofu, mashed potato pancakes, and vegan haggis fritters.

I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

Vegan Hash in Pan

What is hash?

In cooking terms, the word 'hash' comes from the French hacher meaning 'to chop'. It traditionally consists of chopped meat, potatoes, and fried onions.

To some British readers (my Yorkshire partner included), the idea of 'hash' may conjure up images of an evening meal involving corned beef and plenty of gravy. It's a similar idea, but not quite what's going on with this version.

If you are after that kind of thing, you may be interested in checking out this recipe for vegan stovies (a Scottish stew made with potatoes and other leftovers).

How to make potato hash vegan

From mushrooms and vegan sausages to other plant-based substitutes such as vegan pancetta, you have several options to replace the traditional chopped meat component. This recipe uses healthy black beans to add plant-based protein, but you could replace (or combine) these with the options above.

Not to state the obvious, but any attempts to chop up the black beans will be pretty futile – you can just leave those little guys whole. 😬

Potato Hash with Black Beans and Greens Close-Up

Making it in one pan

Some recipes include the step of par-boiling the potatoes before frying, but I've found that it isn't necessary. This is especially true if you put a lid on the pan during cooking.

As long as the potatoes have some oil to cook in and you use a lid, the hash should turn out just fine. If you'd prefer not to use oil, it may be better to roast the potatoes separately, cook the other ingredients in a little water or stock, then combine at the end.

Is vegan breakfast hash healthy?

This dish is packed full of healthy plant ingredients, with one serving providing:

  • Calories: 270 kcal
  • Protein: 11 g (22% of RDA)
  • Fibre: 12 grams (50% of RDA)
  • Vitamin C: 82 mg (99% of RDA)
  • Potassium: 1119 mg (32% of RDA)

Figures from a third-party calculator based on one tablespoon of olive oil.

What you'll need

To make this vegan potato hash recipe, you'll need:

  • Potatoes chopped into small cubes for frying
  • Black beans for added nutrients and texture
  • Colourful veg in the form of onion, garlic, red pepper, and greens
  • Cumin and smoked paprika for a delicious flavour combo
Ingredients to Make Potato Hash Vegan

How to make vegan hash

In a large pan (with its own lid), heat the oil on a medium heat. Add the chopped potato, shake gently, and cover with the lid.

Cook for around 7-8 minutes, stirring regularly. If necessary, add a little extra oil and adjust the heat to prevent sticking.

After 7-8 minutes, the potatoes should be crisping up and starting to soften but not yet cooked through (1).

Frying Potatoes, Onion and Peppers in Pan

Stir in the sliced onion and red pepper, sprinkle with salt and pepper, mix well, and return the lid to the pan. Cook for a few minutes until starting to soften, stirring regularly (2).

Once the onion and pepper are starting to soften, add the garlic and sliced greens (3).

Vegan Hash Cooking Process - Adding Black Beans and Greens

Stir well, cover with the lid, and cook for another few minutes until the greens have softened.

Add the drained black beans, cumin, and smoked paprika and mix well (4).

Continue to cook until the potatoes are soft and easily pierced with a knife. Adjust the seasoning to taste and serve.

Serving suggestions

Enjoy this breakfast hash with toppings such as grated vegan cheese, homemade cashew parmesan, chopped fresh parsley, or your favourite hot sauce.

It'll serve roughly 4-6 depending on portion sizes, or you could make it stretch further with other breakfast items like scrambled tofu, mashed potato pancakes, vegan sausages, or leftover haggis fritters.

Vegetarian Breakfast Hash in Bowl

Recipe FAQ

Which potatoes are best?

I used red Désirée potatoes, but you could use another all-rounder such as Maris Piper or Yukon Gold. If in doubt, lean towards a waxier variety.

Is this gluten-free?

This recipe is 100% gluten-free. If topping with vegan cheese (optional), you may want to double-check the ingredients but it's very likely to be GF.

Can I make this oil-free?

If you'd prefer not to use oil – and want the potatoes to be crispy – it may be better to roast these separately on a non-stick baking tray or oven dish. Simply use a little water or stock to cook the other ingredients in the pan then combine everything at the end.

Can I use dried black beans?

This recipe uses tinned black beans for convenience, however you could also prepare dried beans from scratch. I usually soak overnight then simmer in fresh water for 60-90 minutes or until tender (see this beginner's guide to pulses for more info).

How long will this keep?

Refrigerate for up to four days or freeze for up to six months. Defrost and reheat thoroughly before eating.

Variations and tips for vegan hash

Vegetarian Hash in Frying Pan Close-Up
  • Cooking time: Note that this may vary slightly depending on the size of your potato cubes. It also helps to use a pan with a lid during cooking.
  • 'Meatier' texture: If you prefer, you could add vegan sausages, mushrooms, or another meat substitute of your choice (such as vegan pancetta).
  • Vegan cheese: If using vegan cheese, I'd suggest one with a good smoked flavour. You could also sprinkle over some nutritional yeast.
  • Potato skin: I prefer the texture here without skin, but feel free to leave this on.

Hey you – let me know what you think

If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

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More vegan recipe ideas

If you liked this recipe, you may also enjoy:

  • Sweet Potato Pancakes with Chilli and Lime
  • Eggy Scrambled Tofu
  • Roasted Black Beans
  • Vegan Haggis Toastie
  • Vegan Haggis Quesadilla
  • Sweet Potato and Black Bean Chilli
  • Aloo Palak (Potato and Spinach Curry)
  • Vegan Cranachan

You can also check out my full list of vegan mains.

Vegetarian Breakfast Hash in Bowl

Vegan Breakfast Hash

The Pesky Vegan
This hearty vegan hash is full of flavour, colour, and texture – perfect for a weekend breakfast when you've got a bit more time on your hands (but still want to keep things to one pan).
5 from 4 votes
Rate this Recipe Print Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Main Course
Cuisine Gluten-free, Vegan
Servings 4
Calories 270 kcal

Ingredients
  

  • 1-2 tablespoons olive oil (or other cooking oil)
  • 3 medium potatoes (approx. 1.3 lb / 600 g, see notes)
  • 1 onion, finely sliced
  • 1 red bell pepper, deseeded and finely sliced
  • 3 cloves garlic, finely chopped
  • 3.5 oz (100 g) sliced greens (such as spring greens, collard greens, or kale)
  • 1x 14 oz (400 g) tin black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • Grated vegan cheese, to serve (optional)
  • Fresh parsley, to serve (optional)
Prevent your screen from going dark

Instructions
 

  • Peel the potatoes (optional) and chop into small, bite-sized cubes. I went for around 1½ cm (½ inch) cubes.
  • In a large pan (with its own lid), heat the oil on a medium heat. Add the chopped potato, shake gently, and cover with the lid. Cook for around 7-8 minutes, stirring regularly. If necessary, add a little extra oil and adjust the heat to prevent sticking.
  • After 7-8 minutes, the potatoes should be crisping up and starting to soften but not yet cooked through. Stir in the sliced onion and red pepper, sprinkle with salt and pepper, mix well, and return the lid to the pan. Cook for a few minutes until starting to soften, stirring regularly.
  • Once the onion and pepper are starting to soften, add the garlic and sliced greens. Stir well, cover with the lid, and cook for another few minutes until the greens have softened.
  • Add the drained black beans, cumin, and smoked paprika. Mix well and continue to cook until the potatoes are soft and easily pierced with a knife.
  • Adjust the seasoning to taste and serve with grated vegan cheese and chopped fresh parsley. Enjoy on its own or along with other breakfast dishes such as scrambled tofu or potato pancakes.
Rate this recipe 👇

Notes

Potato variety: I used red Désirée potatoes, which have a fairly firm texture. If in doubt, you can't go far wrong with a waxy variety or all-rounder such as Maris Piper or Yukon Gold.
Cooking time: Note that this may vary slightly depending on the size of your potato cubes. It also helps to use a pan with a lid during cooking.
Crispier potatoes: If you want extra-crispy potatoes, don't skimp on the oil and consider par-boiling or using pre-roasted potatoes (this will also reduce the cooking time).
'Meatier' texture: If you prefer, you could add vegan sausages, mushrooms, or another meat substitute of your choice (such as vegan pancetta).
Vegan cheese: If using vegan cheese, I'd suggest one with a good smoked flavour. You could also sprinkle over some nutritional yeast.
Oil-free: If you'd prefer not to use oil, it may be better to roast the potatoes separately on a non-stick surface, cook the other ingredients in a little water or stock, then combine at the end.
Gluten-free: This recipe is completely gluten-free provided you use a GF vegan cheese (they almost always are but it's worth double-checking).
Storage: Refrigerate for up to four days or freeze for up to six months.
If you liked this recipe, you might also enjoy:
  • Sweet Potato Pancakes with Chilli and Lime
  • Eggy Scrambled Tofu
  • Roasted Black Beans
  • Vegan Haggis Toastie
  • Vegan Haggis Quesadilla
  • Sweet Potato and Black Bean Chilli
  • Aloo Palak (Potato and Spinach Curry)
  • 2-Ingredient Banana Oat Cookies
 
* The nutrition info below is for one serving, based on a total of four servings.

Nutrition

Calories: 270kcalCarbohydrates: 50gProtein: 11gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 692mgPotassium: 1119mgFiber: 12gSugar: 4gVitamin A: 2314IUVitamin C: 82mgCalcium: 128mgIron: 4mg
Nutrition Facts
Vegan Breakfast Hash
Amount Per Serving
Calories 270 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 692mg30%
Potassium 1119mg32%
Carbohydrates 50g17%
Fiber 12g50%
Sugar 4g4%
Protein 11g22%
Vitamin A 2314IU46%
Vitamin C 82mg99%
Calcium 128mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword one-pot breakfast, vegan potato hash, vegetarian hash
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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Reader Interactions

Comments

  1. Dana

    March 29, 2022 at 11:31 am

    So colourful and I shall make this for breakfast, lunch and tea/dinner.

    Reply
    • The Pesky Vegan

      March 30, 2022 at 6:49 pm

      Thanks Dana, let me know how you get on!

      Reply
  2. LJ

    March 29, 2022 at 12:49 pm

    5 stars
    Hi Alistair,
    This is part of our morning breakfast rotation. We don't use oil, but we still saute (using veggie broth) and on occasion, we will cube and airfry the taters. I agree, waxy potatoes work better than russet types (flakier interior) but in any case, the addition of chopped/ribboned/sliced greens is fantastic! We also got daring and after removing the leaves from our "Tuscan" kale, sliced the washed stems into 5mm pieces and sauteed them along with the onion. How tasty! And the slight crunch in the final dish was very pleasing! Thanks for sharing your breakfast hash with us.

    Reply
    • The Pesky Vegan

      March 30, 2022 at 6:50 pm

      That all sounds great, and air-frying the potatoes is a good idea so I'll add that to the recipe notes. Thanks!

      Reply
  3. Mark Holland

    April 02, 2022 at 4:41 am

    5 stars
    I have two picky teenage boys. They both LOVED this dish.
    Now, I have this and vegan pizza to offer them every other day. Ha!
    Thanks so much!

    Reply
    • The Pesky Vegan

      April 02, 2022 at 9:19 am

      Now that is some high praise indeed, glad you all enjoyed and thanks for leaving a review!

      Reply
  4. Leah

    April 03, 2022 at 9:03 pm

    5 stars
    Delicious, easy, and versatile!

    Reply
    • The Pesky Vegan

      April 06, 2022 at 9:09 pm

      Great to hear, thanks for the review!

      Reply
  5. Donna Bee

    May 06, 2022 at 12:42 pm

    5 stars
    I finally set out to prepare vegan hash the other day, but got distracted and made the tofu scramble first. I have made versions of TF scramble in the past. This Pesky version is best! I think it is the addition of the dairy free milk. I also threw in some mixed veggies that I had on hand. Wonderful! We ate it up in two days. Then I made the tasty and colorful hash yesterday. Since I have left overs of the hash, I will whip up the scramble again. I will serve them both for our brunch this morning! Thanks for both recipes!

    When I'm at loss for what to prepare, I check out Pesky Vegan!

    Reply
    • The Pesky Vegan

      May 08, 2022 at 11:33 am

      Thanks for the kind words Donna, really glad to hear you're enjoying the recipes!

      Reply

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I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

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