Vegan Breakfast Hash Browns with Veggies Recipe
Colorful Vegan Breakfast Hash combining sweet potatoes, bell peppers, onions in a savory skillet that’s hearty, wholesome, and made with clean ingredients.
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.
Video
Notes
When I'm hosting Sunday brunch, I make this into a vegan breakfast casserole for easier serving.
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