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

Vegan Breakfast Potato Hash (8-Ingredients)

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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