Learn how to make this simply delicious vegan breakfast potato hash. It is full of flavor and made with easy-to-find ingredients that you may already have in your fridge and pantry.
Have you ever had a potato hash? We love making it when we are looking for a cozy weekend breakfast. We load ours with fresh kale, black beans, bell peppers, onions, and even vegan sausage. Aside from the essential inclusion of potatoes, this breakfast hash is yours to customize. Whatever vegetables you have in your fridge, feel free to throw them into your hash!
While there are many different versions of potato hash, we did our best to keep this recipe simple. We are talking, crispy potatoes, sizzling vegan breakfast sausage, kale, and bell peppers. Although simple, we promise that this recipe is jam packed with flavor!
When it comes to breakfast sausages, we’ve been loving Beyond Meat’s new breakfast sausages. They’re not only incredibly delicious and reminiscent of what we remember animal sausage tasting like, but they’re also nutritionally superior, making them the perfect alternative. Disclaimer: this post isn’t sponsored by Beyond Meat, we are just big fans!
We recommend using a cast-iron skillet to make this hash. If you don’t have one, a non-stick pan works great too! We seasoned ours with old bay, salt, and pepper. Talk about simple, and delicious!
If you are craving more breakfast recipes, we have plenty to keep you well-fed. Here are a few of our favorites:
Learn how to make this simply delicious vegan breakfast potato hash. It is full of flavor and made with easy-to-find ingredients you may already have in your fridge and pantry.
1 tablespoon avocado oil
3 medium (400g) Yukon gold potatoes
1/2 large onion, finely diced
2 cloves garlic, finely minced
1/2 red bell pepper, diced
Optional: 1/2 cup chopped vegan breakfast sausage (we used Beyond Meat)
1/2 can (8 oz.) black beans, drained and rinsed
2 heaping cups chopped kale, stems removed
1 teaspoon Old Bay seasoning, or as desired
Salt and pepper, as desired to taste
Finely chopped cilantro or parsley, for garnish
1 large avocado, sliced
Wash and dice the potatoes into a 1/2″ cubes. Add them into a medium pot and cover them with water. Bring the pot to a boil and cook for 5 minutes. Drain.
In a large cast iron skillet over medium heat, add in 1 tablespoon of oil. Add in the cubed potatoes and spread them out into an even later. Cook for about 4-5 minutes without stirring, or until browned.
Add in the onions garlic, bell peppers, vegan sausage, and old bay, and continue cooking until the potatoes are cooked through, about 8-10 minutes.
Mix in the kale and black beans. Allow it to cook for 2 more minutes or until the kale has softened and the beans have warmed.
Remove from heat and adjust seasonings as needed. Season with salt and pepper to taste.
Serve with a garnish of fresh cilantro or parsley and avocado, along with a side of toasted bread. Enjoy!
The nutrition facts for this recipe do not take into consideration the optional vegan sausage and salt + pepper to taste.
Cooking time may vary depending on the size of the potatoes.
Keywords: breakfast, potato, bell pepper, onion, skillet, easy, vegan sausage, old bay seasoning
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
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