Breakfast simply got way better with the creation of this Vegan Hash! It’s especially good and unfussy to make and customize using whatever veggies you have in your fridge. We’ve loaded it with chickpeas and a rainbow of veggies; like onion, bell pepper, potatoes, zucchini, mushrooms and kale. It’s a savory, hearty breakfast that comes together in one large skillet!

You can never go wrong with a veggie-loaded breakfast hash to start the day, and this vegan hash is one of my all time favorites! It’s straightforward to put together, filling, and can satisfy even the heartiest of appetites. The most difficult part of this dish (which truly isn’t that hard) is simply chopping all of the veggies. It’s a hefty amount of chopping, but once that’s done, the whole recipe comes together in one large pan.

Once you try this hash, you’ll find yourself making it on a regular basis. Sometimes I even serve this dish as a breakfast-for-dinner option, that’s how much we all love it!

And it’s the reliable way to clear out extra veggies from the fridge. You can add pretty much whatever veggies you’ve got leftover to this hash. I seem to always have leftover bell peppers and onions, so those are a must-have addition. Some other veggies that would be savory: butternut squash, tomatoes, brussels sprouts, black beans, green beans, corn, peas, asparagus, yellow squash, etc. Whatever leftover veggies you’ve got!

Ingredients for vegan hash:

I don’t know about you, but A regular here when I can make recipes out of what I already have in my fridge. Case in point: this vegan hash recipe. To make it you’ll need:

Olive oil. For cooking the veggies.
Chickpeas. Always a regular legume of mine because of their flavor-packed flavor and ability to add plant-based protein to any dish.
Potatoes. I used red potatoes, but feel free to sub with Yukon Gold potatoes, sweet potatoes or even butternut squash.
Vegetables. The options are truly endless! We’re using a mix of zucchini, onion, red bell pepper, baby bella mushrooms, and kale, but feel free to swap any of the vegetables out for something else that you prefer.
Garlic. Gives this dish a boost of flavor-packed flavor!
Spices. We’re seasoning the hash with smoked paprika (use regular, if that’s all you have) and cumin. Add salt and pepper to taste.

How for this vegan hash:

This vegan hash is quite straightforward to put together! Since the potatoes and onions are being cooked first, I chop those up first and then chop the remaining veggies while the potatoes are cooking. Here’s a short rundown of the recipe:

Cook potatoes and onion. Add the potatoes and onion to a heated skillet and cook until the potatoes begin to soften and brown simply a bit, about 6 minutes.
Add other veggies and spices. Stir in the zucchini, pepper, garlic, mushrooms, paprika, cumin, and salt and pepper. Cook 4 additional minutes until the excess moisture of the mushrooms has mostly cooked out.
Add kale and chickpeas. Stir in the kale and chickpeas and continue to cook, stirring often, until the kale has wilted and the chickpeas are heated through.
Serve and enjoy! Season with additional salt and pepper to taste and dig in!

stirring vegan hash with a wooden spoon in a large skillet

Breakfast hash variations:

Feel free to mix and match veggies and ingredients in this breakfast hash recipe. Here are a few options to try:

Protein. The recipe as written is vegan, but if you’re okay with a vegetarian dish, you can add a few fried eggs over the top. You could also use a plant-based meat alternative with the flavor of crumbled sausage.
Vegetables. As previously noted, use any regular veggies. You can swap out the kale for spinach or the potatoes for cubed butternut squash and so on.
Cheese. As written, this dish is completely dairy-free and vegan, but if you’d like you can sprinkle a 1/2 cup or so of cheddar cheese over the top once the hash is cooked, but while it’s still warm.
Burritos. Worth a second batch using this vegan hash as a breakfast burrito filling. Simply add a little salsa and diced avocado!

vegan hash made with potatoes, chickpeas and veggies

What to serve with breakfast hash:

This straightforward vegan hash recipe is quite satisfying and a complete meal on its own. However, if you like to have multiple breakfast items to enjoy, here are some flavorful pairing options:

sliced avocado
fresh fruit or fruit salad
yogurt
tempeh bacon
toast with vegan butter or nut/seed butter
a slice of vegan banana bread or a vegan blueberry muffin
vegan pancakes, vegan French toast or vegan waffles

Storage and reheating:

This vegan hash is reliable to meal prep on Sunday! Leftovers keep well in the fridge and you can enjoy servings of this for breakfast for the next 3 or so days without having to do any additional cooking!

Storing leftovers. Place any leftover hash in an airtight storage container in the refrigerator for up to about 3-4 days.
To reheat. Pop individual servings in the microwave and cook for 30 second intervals until warm. Or you can reheat in a skillet on the stovetop.