Hearty Flavorful Vegan Breakfast Hash (Printable)

Wholesome morning dish with crispy potatoes, fresh vegetables, and bold spices for a filling start to your day.

# What You'll Need:

→ Vegetables

01 - 3 medium russet potatoes, diced
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 1 red onion, diced
05 - 5 oz button mushrooms, sliced
06 - 2 cups fresh spinach, roughly chopped
07 - 2 cloves garlic, minced

→ Spices & Seasonings

08 - 1 tsp smoked paprika
09 - 1/2 tsp ground cumin
10 - 1/4 tsp ground turmeric
11 - 1/2 tsp chili flakes
12 - Salt and pepper, to taste

→ Others

13 - 3 tbsp olive oil, divided
14 - Fresh parsley or chives, chopped for garnish
15 - Hot sauce, to serve

# How to Make It:

01 - Place diced potatoes in a large pot, cover with water, and boil for 4-5 minutes until slightly tender. Drain and set aside.
02 - Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the partially cooked potatoes and sauté for 8-10 minutes, stirring occasionally, until golden and crispy.
03 - Push the potatoes to one side of the pan. Add remaining 1 tbsp olive oil, then add the bell peppers, red onion, and mushrooms. Cook for 5-6 minutes until vegetables soften.
04 - Stir in the garlic, smoked paprika, cumin, turmeric, and chili flakes. Cook for 1 minute until fragrant.
05 - Add the spinach and sauté for 1-2 minutes until just wilted.
06 - Mix everything together. Season with salt and pepper to taste. Garnish with chopped parsley or chives. Serve hot with hot sauce, if desired.

# Expert Tips:

01 -
  • It's ridiculously filling without leaving you heavy or sluggish for hours
  • The spices create this smoky, savory depth that makes you forget it's entirely plant-based
  • Everything cooks in one pan so cleanup is almost nonexistent
02 -
  • Crowding the pan is the enemy of crispy potatoes, so use your biggest skillet or cook in batches
  • Drying the parboiled potatoes with a clean towel before pan-frying makes a huge difference in texture
03 -
  • Let the pan get properly hot before adding the potatoes, otherwise they'll steam instead of crisp
  • A cast-iron skillet creates the best crust, but any heavy-bottomed pan will work beautifully

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