Veggie and Bean Vegan Breakfast Hash Recipe

Introduction

This Veggie and Bean Vegan Breakfast Hash is a hearty and flavorful way to start your day. Packed with nutritious vegetables, tender potatoes, and protein-rich beans, it offers a satisfying and colorful breakfast that’s both wholesome and delicious.

Ingredients

• 3 large russet potatoes, peeled and cubed
• 2 teaspoons oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 can beans, drained and rinsed
• 2 cups baby spinach, loosely packed
• 1 medium zucchini, chopped
• 1 medium squash, chopped
• 1 red bell pepper, chopped
• ½ cup mushrooms, sliced
• 1½ teaspoons garlic powder
• 1½ teaspoons onion powder
• ½ teaspoon paprika
• Pinch of chili flakes

Instructions

1. Step 1: For the skillet method, heat a large skillet over medium heat and add the cubed potatoes with oil. Toss them with salt and pepper.
2. Step 2: Sauté the potatoes until they are tender and browned, about 25 minutes, stirring every 5 minutes to prevent sticking and ensure even cooking.
3. Step 3: Add the zucchini, squash, red bell pepper, mushrooms, garlic powder, onion powder, paprika, and chili flakes to the skillet. Cook until vegetables are tender, about 10 minutes.
4. Step 4: Stir in the beans and baby spinach. Sauté for an additional 3-4 minutes or until the spinach has wilted.
5. Step 5: For the baked method, preheat your oven to 425°F (220°C). Toss the potatoes with oil, salt, and pepper, then spread them out on a parchment-lined or non-stick baking sheet. Bake for 25 minutes.
6. Step 6: In a separate baking dish or cast iron pan, combine the remaining vegetables, beans, and spices. Place this dish in the oven alongside the potatoes and bake for 15 more minutes, tossing the potatoes halfway through.
7. Step 7: Once done, mix the roasted potatoes with the vegetables and beans. Adjust seasoning with additional salt and pepper if needed, then serve warm.

Tips & Variations

• Use sweet potatoes instead of russet potatoes for a slightly sweeter flavor and added nutrients.
• Feel free to add other veggies like onions or kale based on what you have available.
• For extra spice, increase the amount of chili flakes or add a dash of hot sauce when serving.
• If you prefer a crispy texture, let the potatoes cook undisturbed a bit longer before tossing.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the hash gently in a skillet over medium heat until heated through, or microwave in short intervals stirring in between. This keeps the veggies tender and the potatoes crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or frozen vegetables instead of fresh?

Yes, canned or frozen vegetables can be used. Just be sure to drain canned veggies well and adjust cooking times accordingly as frozen veggies may release extra moisture.

Is this recipe gluten-free?

Yes, this breakfast hash is naturally gluten-free as it contains only vegetables, beans, and seasonings without any wheat-based ingredients.

Veggie and Bean Vegan Breakfast Hash Recipe

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★★★★★

4.4 from 101 reviews

• Author: Simon
• Total Time: 48 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A hearty and nutritious vegan breakfast hash combining tender potatoes, mixed vegetables, and protein-rich beans, seasoned with a medley of spices. This versatile recipe can be prepared using a skillet or baked in the oven for a delicious, wholesome morning meal.

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Ingredients

Scale 1x2x3x

Potatoes

• 3 large russet potatoes, peeled and cubed
• 2 teaspoons oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

Vegetables & Beans

• 1 can beans, drained and rinsed
• 2 cups baby spinach, loosely packed
• 1 medium zucchini, chopped
• 1 medium squash, chopped
• 1 red bell pepper, chopped
• ½ cup mushrooms, sliced

Spices

• 1½ teaspoon garlic powder
• 1½ teaspoon onion powder
• ½ teaspoon paprika
• Pinch of chili flakes

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Instructions

1. Prepare the potatoes: Add the cubed potatoes and oil to a large skillet over medium heat, then toss them with salt and black pepper to season evenly.
2. Sauté the potatoes: Cook the potatoes in the skillet, tossing every 5 minutes, until they are tender and browned, about 25 minutes in total.
3. Cook the vegetables: Add the chopped zucchini, squash, red bell pepper, mushrooms, garlic powder, onion powder, paprika, and chili flakes to the skillet. Sauté the mixture until the vegetables are tender, approximately 10 minutes.
4. Add beans and spinach: Stir in the drained beans and baby spinach, cooking for an additional 3-4 minutes until the spinach wilts and everything is heated through.
5. Alternate baked method – Preheat oven: Set the oven temperature to 425°F (220°C).
6. Bake the potatoes: Toss potatoes with oil, salt, and pepper then spread in a single layer on a parchment-lined or non-stick baking sheet. Bake for 25 minutes.
7. Bake the vegetables and beans: In a separate baking dish or cast iron pan, mix the remaining chopped vegetables, beans, and spices. Place in the oven alongside the potatoes and bake both for 15 minutes, tossing the potatoes halfway through baking.
8. Combine and serve: Mix the baked potatoes with the vegetables and beans, adjust seasoning with additional salt and pepper if desired, then serve hot.

Notes

• You can substitute any seasonal vegetables you prefer or have on hand.
• Use olive oil or avocado oil for a healthier fat option.
• For extra flavor, add fresh herbs like parsley or cilantro before serving.
• If using canned beans, rinse well to reduce sodium content.
• This dish can be made ahead and reheated for quick weekday breakfasts.

• Prep Time: 10 minutes
• Cook Time: 38 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Keywords: vegan breakfast, breakfast hash, potato hash, healthy breakfast, vegan beans recipe, vegetable skillet, plant-based breakfast