Vegan Breakfast Hash
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).
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)
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.📸 Recipe steps >📖 Table of contents >
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
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.
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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