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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.

Vegan Breakfast Potato Hash in a cast iron skillet by sweet simple vegan

Have you ever had a potato hash? We love making it when we are looking for a cozy weekend breakfast. Aside from the essential inclusion of potatoes, this breakfast hash is yours to customize. Whatever vegetables you have in your fridge, throw them into your hash!

Ingredients for breakfast potato hash in a cast iron skillet

Ingredients We Used

  • Oil or vegan butter: We opt for avocado oil, but vegan butter works well, too!
  • Yukon gold potatoes: 
  • Aromatics: The simple yet essential flavor base to start this dish off right. White or yellow onion, garlic, and red bell pepper, although you can choose spicy peppers if you like spice. 
  • Beans: We added black beans to this, but any beans of your choice should work.
  • Greens: We wanted to make sure to incorporate some leafy greens, so we added some chopped kale. If you are not a fan of kale, spinach also works well.
  • Vegan Sausage: This ingredient or any plant-based protein is optional but recommended! We loved Beyond Meat’s breakfast sausages; they’re not only incredibly delicious and reminiscent of what we remember sausage tasting like.
  • Seasonings: We kept our seasoning simple and stuck to old bay seasoning, salt, and pepper.
Vegan Breakfast Potato Hash with slices of avocado in a cast iron skillet by sweet simple vegan

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!

Other Add-Ins to Consider

  • Mushrooms: Chop them small and add them in with the other vegetables.
  • Vegan cheese: we like to mix it in to allow it to melt.
  • Vegan egg: We tried this recipe using “Just Egg,” and it turned out great!
  • Herbs: We like to add a sprinkle of fresh cilantro, parsley, or even green onions on top when serving.
  • Avocado: Great for adding on top when serving
  • Toasted bread: Sourdough is our favorite bread to pair with this, but whatever bread you like should be fine!


  • Skillet: We recommend using a large cast-iron skillet to make this hash. If you don’t have one, a non-stick pan works great too! 
  • Spatula or mixing spoon
Vegan breakfast plate with vegan eggs, breakfast hash, toast and avocado

If you are craving more breakfast recipes, here are a few of our favorites:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes; we love to see your photos!

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Vegan Breakfast Potato Hash in a cast iron skillet by sweet simple vegan

Vegan Breakfast Potato Hash (8-Ingredients)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Chris @ Sweet Simple Vegan
  • Total Time: 30 minutes
  • Yield: 5 servings
  • Diet: Vegan


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 or vegan butter
  • 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

Serve with

  • Finely chopped cilantro or parsley for garnish
  • 1 large avocado, sliced
  • Toasted bread


  1. Wash and dice the potatoes into 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. They should begin to become tender but not fully cooked. Drain.
  2. In a large skillet over medium heat, add 1 tablespoon of oil. Add in the cubed potatoes and spread them out into an even layer. Cook for about 4-5 minutes without stirring or until browned.
  3. 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.
  4. 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.
  5. Remove from heat and adjust seasonings as needed—season with salt and pepper to taste.
  6. Serve with a garnish of fresh cilantro or parsley and avocado, along with a side of toasted bread. Enjoy!


  • Store in an airtight container in the refrigerator for up to 5 days.
  • The nutrition facts for this recipe do not consider the optional vegan sausage and salt + pepper to taste.
  • If you are not going to serve this right away, you can keep it warm in the oven at around 200F. 
  • Cooking time may vary depending on the size of the potatoes.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Stovetop

Nutrition facts label provided by Nutri Fox.

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!

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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  1. Thanks for sharing! My entire family devoured this. (Including my picky 8 year old) I made with spinach and topped with cilantro. This recipe is a keeper.

  2. Can’t wait to try this to switch up my breakfast options. Would this freeze okay for a few days? I feel like most prepared food doesn’t last for a full work week (5 days)

  3. As always, this was an absolutely fabulous breakfast and so I made this dish for my wife and she loved it.

  4. Yummy & loved the old bay seasoning, gave it the perfect flavorful mild kick. Served it with tufu scramble, great fall breakfast!