Breakfast Potato Hash
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This Breakfast Potato Hash has simple ingredients, is dairy-free and is the perfect side dish for your next vegan brunch!
Potatoes and brunch are a match made in heaven. And this Breakfast Potato Hash is going to be your new go-to way to make breakfast potatoes. You just need a handful of ingredients, 35 minutes and a little bit of patience – to get crispy potatoes, you have to let them sit untouched, very important! A vegan breakfast must have!
Step One: Prep the Potatoes
The thing about potatoes is (channels Jerry Seinfield voice)…is that they take forever to cook! We’re cutting that cook time down by steaming them in broth first.
Cut your potatoes into equal sized squares. This is very important, so they cook evenly!
Add the potatoes and broth to a skillet and bring to a boil. Once boiling, cover, lower the heat and simmer for 10 minutes.
Step Two: Crisp it Up
Remove the lid, increase the heat to medium and push the potatoes to one side of the skillet. Melt the vegan butter in the other half of the skillet. Add the rest of the veggies & dry spices and toss to coat everything. Gently press the potatoes down, lower the heat to medium-low, cover and cook for 5 minutes.
Toss the potatoes, press down again, cover and cook for another 5 minutes. Remove the lid, flip and cook uncovered for 2 minutes. Flip one last time and cook for 2 more minutes. Taste and add salt if needed.
You want to treat the potatoes like you would treat hash browns. Don’t over-toss them or mess with them too much – you’ll end up with a mashed potato situation.
Step Three: Serve
Once the potatoes are nice and crispy it is time to serve them…with all of the best toppings. Toppings are always important!!
You have some options for toppings, but some of my favorites are:
- avocado
- chili crunch
- cilantro
- chives
- parsley
- salsa
- hot sauce
These breakfast potatoes would be great with my Zucchini Egg Bake! A breakfast staple recipe!
Need more recipe inspo? Check these out:
Breakfast Potato Hash
Ingredients
- 2 cups Yukon gold potatoes cubed
- 1/2 cup broth I used vegan chicken broth
- 2 tablespoons vegan butter or sub oil
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 jalapeño diced, optional
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/4 teaspoon salt plus more to taste
- avocado slices, cilantro, salsa, hot sauce, chili crunch optional, for serving
Equipment
Instructions
- Add the potatoes and broth to a skillet and bring to a boil. Once boiling, cover, lower the heat and simmer for 10 minutes.
- Remove the lid, increase the heat to medium and push the potatoes to one side of the skillet. Melt the vegan butter in the other half of the skillet. Add the rest of the veggies & dry spices and toss to coat everything. Gently press the potatoes down, lower the heat to medium-low, cover and cook for 5 minutes.
- Toss the potatoes, press down again, cover and cook for another 5 minutes. Remove the lid, flip and cook uncovered for 2 minutes. Flip one last time and cook for 2 more minutes. Taste and add salt if needed.
- Serve hot with the optional toppings.
Video
Notes
- If you are sensitive to heat, omit the jalapeño or remove the ribs & seeds.
- You want to treat the potatoes like you would treat hash browns. Don’t over-toss them or mess with them too much – you’ll end up with a mashed potato situation.
