Vegan Breakfast Hash Browns with Veggies Recipe
Vegan Breakfast Hash Browns with Veggies is a great way to start your day! This easy recipe has crispy potatoes and a rainbow of veggies. It's a favorite recipe in my household and can be easily adapted to your flavor preferences.
Servings: 4 people
Calories: 172kcal
Equipment
- Enameled Cast Iron Pan
- Kitchen Knife
Ingredients
- ½ bag frozen shredded hash browns
- 1 ½ tsp smoked paprika divided
- 1 tsp garlic powder
- ⅛ tsp salt
- ½ tsp onion powder
- ⅛ tsp thyme
- ⅛ tsp oregano
- 2 zucchini chopped
- 2-3 bell pepper chopped
- 1 small red onion diced
- 2 small packages mushrooms chopped
- 1 jalapeño sliced
Instructions
- Preheat oven to 400º and spray a small baking sheet with olive oil, or line with parchment paper.
- Prepare hash browns according to package directions (adding water to dehydrated or thawing frozen), then add to the baking sheet in a single layer. 1/2 bag frozen shredded hash browns
- Sprinkle 1 tsp smoked paprika on top of hash browns. Add to oven and cook for 10-15 minutes, checking to make sure top of hash browns doesn't burn. 1 1/2 tsp smoked paprika
- In a small bowl, combine the remaining paprika, garlic powder, salt, onion powder, thyme, and oregano to make your spice blend. 1 tsp garlic powder 1/8 tsp salt 1/2 tsp onion powder 1/8 tsp thyme 1/8 tsp oregano
- In a large pan or cast iron skillet, sauté vegetables and your mixed spice blend over medium heat for 5-7 minutes, stirring often. Remove from heat once vegetables are starting to wilt but before they begin to soften. 2 zucchini 2-3 bell pepper 1 small red onion 2 small packages mushrooms 1 jalapeño
- Serve vegetables on top of hash browns.
Notes
Recipe Tips
- I make this recipe a couple of times a week because it is so easy and such a delicious way to get a lot of veggies in. It's also super easy to adapt: some of my favorite add-ins are black beans, cherry tomatoes, leftover veggies, nutritional yeast, and tofu (if I'm making a tofu scramble). You could also add vegan sausage, or leafy greens like collard greens, even vegan cheese! Make it your new favorite by using your favorite ingredients!
- This is a great meal prep recipe! You can store the vegan potato hash in an airtight container then just reheat in the microwave for a quick breakfast.
- If you like sweet potatoes you can make this into a sweet potato breakfast hash. You can find my sweet potato hash recipe here to see the best way to shred and cook the sweet potatoes.
- When I'm hosting Sunday brunch, I make this into a vegan breakfast casserole for easier serving. Top with green onions and herbs like fresh parsley or fresh cilantro to take this recipe over the top!
- Entire recipe (serves 4): 10 1/4 Green Containers, 4 Yellow Containers. I give you the counts for the entire recipe so it's a little easier for you to recalculate the containers if you change something.
- Per serving: 2 1/2 Green Containers, 1 Yellow Container
Nutrition
Calories: 172kcal | Carbohydrates: 37.9g | Protein: 7.7g | Fat: 0.9g | Saturated Fat: 0.1g | Cholesterol: 0mg | Sodium: 131mg | Potassium: 849mg | Fiber: 7.3g | Sugar: 9.4g | Calcium: 31mg | Iron: 5mg