Vegan Breakfast Hash Recipe

Potatoes: The base of the hash, providing a hearty and filling component.

Bell peppers: Adds a sweet and slightly tangy flavor, along with vibrant color.

Onions: Brings a savory depth and slight sweetness when cooked.

Olive oil: Used for sautéing the vegetables, adding a rich and smooth texture.

Smoked paprika: Gives a smoky, slightly spicy flavor that enhances the overall taste.

Garlic powder: Adds a robust and aromatic garlic flavor without the need for fresh garlic.

Salt: Essential for seasoning and bringing out the flavors of the ingredients.

Black pepper: Adds a mild heat and enhances the other spices.

To achieve perfectly crispy potatoes in your vegan breakfast hash, make sure to spread them out in a single layer in the skillet. Overcrowding the pan can cause the potatoes to steam rather than fry, resulting in a less desirable texture. Additionally, resist the urge to stir too frequently; allowing the potatoes to sit undisturbed for a few minutes at a time will help them develop a golden-brown crust.

• diced potatoes - Substitute with sweet potatoes: Sweet potatoes add a natural sweetness and are packed with vitamins.

• diced potatoes - Substitute with cauliflower florets: Cauliflower provides a lower-carb option and absorbs flavors well.

• diced bell peppers - Substitute with zucchini: Zucchini offers a similar texture and a mild flavor that complements the dish.

• diced bell peppers - Substitute with cherry tomatoes: Cherry tomatoes add a burst of acidity and sweetness.

• diced onions - Substitute with leeks: Leeks provide a milder, slightly sweet onion flavor.

• diced onions - Substitute with shallots: Shallots offer a more delicate and sweet onion flavor.

• olive oil - Substitute with coconut oil: Coconut oil adds a subtle sweetness and is great for high-heat cooking.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor.

• smoked paprika - Substitute with regular paprika: Regular paprika provides a similar color and mild flavor without the smokiness.

• smoked paprika - Substitute with chipotle powder: Chipotle powder adds a smoky and spicy kick.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic offers a more robust and aromatic flavor.

• garlic powder - Substitute with onion powder: Onion powder provides a similar savory depth.

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness.

• salt - Substitute with sea salt: Sea salt offers a more complex flavor profile.

• black pepper - Substitute with white pepper: White pepper provides a milder heat and a slightly different flavor.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick.

• Allow the vegan breakfast hash to cool completely before storing. This helps maintain the texture and flavor.
• Transfer the cooled hash into an airtight container. For best results, use a glass container to avoid any unwanted flavors from plastic.
• Store the container in the refrigerator. The hash will stay fresh for up to 4-5 days.
• If you plan to freeze the hash, portion it into individual servings. This makes it easier to reheat only what you need.
• Place the portions into freezer-safe bags or containers. Be sure to remove as much air as possible to prevent freezer burn.
• Label the containers with the date. The hash can be frozen for up to 2-3 months.
• When ready to eat, thaw the hash in the refrigerator overnight. This ensures even reheating.
• Reheat the hash in a skillet over medium heat. Add a splash of olive oil to revive the crispiness.
• Alternatively, you can reheat in the microwave. Cover the hash with a microwave-safe lid to retain moisture.
• For an extra burst of flavor, consider adding fresh herbs or a squeeze of lemon juice before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of olive oil or a bit of vegetable broth to prevent sticking.
  3. Add the leftover vegan breakfast hash to the skillet.
  4. Stir occasionally and cook for about 5-7 minutes until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the vegan breakfast hash evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through, until thoroughly heated.

• Microwave Method:

  1. Place the vegan breakfast hash in a microwave-safe dish.
  2. Cover with a microwave-safe lid or damp paper towel to retain moisture.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat for an additional 1-2 minutes if needed.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the vegan breakfast hash in the air fryer basket in a single layer.
  3. Cook for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Spread the vegan breakfast hash on a toaster oven tray.
  3. Cover with aluminum foil.
  4. Bake for about 10-15 minutes, stirring halfway through, until hot and crispy.

• Large skillet: A broad cooking pan with shallow sides, perfect for evenly cooking the diced potatoes and vegetables.

• Spatula: A flat tool used for stirring and flipping the ingredients to ensure even cooking.

• Cutting board: A sturdy surface for safely dicing the potatoes, bell peppers, and onions.

• Chef's knife: A sharp knife essential for efficiently and precisely dicing the vegetables.

• Measuring cups: Tools to accurately measure the quantities of diced potatoes, bell peppers, and onions.

• Measuring spoons: Small spoons used to measure the exact amounts of olive oil, smoked paprika, garlic powder, salt, and black pepper.

• Mixing bowl: A bowl to hold and mix the diced vegetables before adding them to the skillet.

• Stove: The heat source for cooking the vegan breakfast hash in the skillet.

Pre-cook the potatoes: Boil or microwave the diced potatoes for a few minutes before adding them to the skillet to reduce cooking time.

Use frozen vegetables: Opt for frozen diced bell peppers and onions to skip the chopping and save time.

Batch cook: Make a larger batch of vegan breakfast hash and store portions in the fridge for quick reheating.

Prep ingredients ahead: Dice the potatoes, bell peppers, and onions the night before to streamline morning cooking.