This easy Vegan Hash is loaded with potatoes, zucchini, chard, red peppers, and onions, and cooked in delicious chili sauce. Perfect for breakfast or brunch as a main entree or side dish. Gluten-free.
Inspired by a restaurant in Kansas City called The Farmhouse, this simple vegan breakfast hash recipe is one the whole family will love.
With fresh veggies and an easy tomato-based sauce, it's a great way to enjoy weekend brunch or have it as a vegetarian side dish.
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Why you'll love this recipe
- Simple ingredients
- Veggie-packed breakfast hash
- Gluten-free, dairy-free, and vegan
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Yellow Dutch baby potatoes - These potatoes cook up easily and retain a great texture. Red potatoes work well too.
Zucchini, yellow onion, red pepper bell peppers - This combo of vegetables pairs well with the flavors of the sauce. Use different veggies like yellow squash or green bell pepper. Or leftover veggies if you prefer!
Chard - Rainbow or red chard holds up well in this vegetarian breakfast hash and adds some leafy greens! Kale would be a great Swiss chard alternative.
Olive oil - Extra virgin olive oil or avocado oil both work well.
Crushed tomatoes - Regular crushed tomatoes or crushed tomatoes with basil can be used.
Chili powder, ground cumin, and smoked paprika - These three spices give our breakfast hash a lot of flavor and depth. To add an extra kick, add a pinch of red pepper flakes.
Minced garlic - Use fresh or jarred minced garlic. As a substitute, use a ½ teaspoon of garlic powder.
Ingredient tip: If you'd like to add more plant-based protein to this vegan potato hash, try adding black beans, white beans, or pinto beans.
Step-by-step instructions
Before you start: Get out all ingredients and have them ready.
Step 1: Cover potatoes with water in a large saucepan. Add vinegar and salt, bring to a boil, then simmer for 15 minutes. Drain potatoes and set aside.
Step 2: Warm a large skillet or cast iron skillet over medium heat with olive oil. Add onion, red pepper, and zucchini to the skillet and cook for 3-4 minutes. Sprinkle in the spices, salt, and pepper, stirring to combine.
Step 3: Add the garlic followed by the potatoes and cook until the edges start to brown. Pour the crushed tomatoes into the skillet.
Step 4: Add torn chard to mixture and cook until wilted and evenly heated through. Season with salt and black pepper.
Helpful tips
- To help with meal prep, chop the veggies the night before and store them in the refrigerator. To cut down on cooking time, prep your vegetables while the potatoes boil.
Serving suggestions
Some of our favorite additions for this breakfast recipe include sliced avocado, a dollop of vegan sour cream, folding it into a gluten-free tortilla, and making a vegan breakfast burrito! Not vegan? Adding an egg to this simple breakfast hash is a delicious addition.
More gluten-free breakfast recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Vegan Hash
Ingredients
- 1 tablespoon white vinegar
- 1 ½ pounds (24 oz) baby Dutch yellow potatoes halved and quartered
- 2 tablespoons olive oil
- 1 red pepper diced
- 1 small yellow onion sliced
- 1 large zucchini sliced
- 4 cloves minced garlic
- 14 ounces crushed tomatoes
- 1 teaspoon ground chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- 1 ½ teaspoons salt, divided
- ½ teaspoon pepper
- 2 cups torn green red, or rainbow chard
- 1 avocado, diced optional as garnish
Instructions
- In a large pot, cover potatoes with water, add vinegar and 1 teaspoon salt. Bring to boil, then simmer for 5-6 minutes. Drain and set aside.
- Warm the olive oil over medium heat in a 12-inch skillet. Add the onion, zucchini, and red bell pepper. Cook until vegetables start to soften, 3-4 minutes. Then add garlic and cook for one minute. Add the spices, remaining salt and pepper and stir to combine. Add potatoes and cook, stirring occasionally, until edges start to brown. Stir in the crushed tomatoes. Add chard and cook (stirring occasionally) until tomatoes have warmed and chard has wilted.
- Season with additional salt and pepper as needed. Serve immediately. Garnish with diced avocado if desired.
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