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Easy Vegan Breakfast Hash photo

Vegan Breakfast Hash

This Vegan Breakfast Hash is hearty and flavorful! Packed with crispy potatoes, savory vegan sausages, and vibrant veggies, it’s the perfect start to your day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 tablespoons vegetable oil for sautéing
  • 17 ounces potatoes (diced)
  • 7 ounces oyster mushrooms (sliced)
  • 1 medium onion (chopped)
  • 1 piece bell pepper (chopped)
  • 1 cup green peas (fresh, frozen, or canned)
  • 4 ounces vegan sausages (sliced)
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon soy sauce or tamari
  • 1 teaspoon cumin
  • 1 teaspoon sweet smoked paprika powder
  • 1+ teaspoon lemon juice (squeezed)
  • 3 tablespoons olive oil for sautéing the vegetables
  • 1 teaspoon salt to taste
  • fresh parsley (for garnish)

Equipment

  • Large Skillet
  • Spatula
  • Knife and cutting board
  • Measuring Spoons
  • Serving plates

Method
 

Instructions
  1. Start by washing and dicing the potatoes into small cubes. Chop the onion and bell pepper, and slice the oyster mushrooms.
  2. In a large skillet, heat the vegetable oil over medium-high heat. Add the diced potatoes, season with salt, and cook for about 10-15 minutes until golden brown and crispy.
  3. Add the chopped onions and bell peppers to the skillet. Cook for another 5 minutes until they soften and become fragrant.
  4. Add the sliced oyster mushrooms along with garlic powder, onion powder, oregano, cumin, and sweet smoked paprika. Cook for an additional 5 minutes.
  5. Slice the vegan sausages and add them along with the green peas. Drizzle in the soy sauce or tamari, and cook for another 3-4 minutes until heated through.
  6. Remove from heat and squeeze fresh lemon juice over the hash. Toss in chopped parsley for garnish.
  7. Scoop onto plates and serve immediately, optionally garnished with more parsley.

Notes

  • Customize with your favorite vegetables like zucchini or spinach.
  • For a spicy kick, add diced jalapeños or hot sauce.
  • This dish can be made ahead and stored in the fridge for meal prep.