Vegan Breakfast Hash
Start your day with a hearty Vegan Breakfast Hash loaded with nutritious vegetables and spices that will energize you for the day ahead.
Looking for a delicious and nutritious way to kickstart your morning?
This Vegan Breakfast Hash is not only packed with flavor but also made entirely from whole-food, plant-based ingredients.
Perfect for meal prep or a cozy breakfast at home, you'll love how easy and satisfying this dish is.
Explore more vegan recipes at vegancooking.recipes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
For a spicier kick, consider adding diced jalapeño or a sprinkle of red pepper flakes. You can substitute sweet potatoes for a different flavor profile.
Tips & Notes
- •For extra protein, consider adding cooked black beans or chickpeas to the hash.
- •Pair with avocado slices or a side of fruit for a complete breakfast.
Recipe Variations
- •Add cooked quinoa or brown rice for a heartier meal.
- •Substitute different seasonal vegetables like asparagus or mushrooms.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave.
Frequently Asked Questions
Can I make this hash ahead of time?
Yes, this breakfast hash can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
Can I use frozen vegetables?
Absolutely! Frozen vegetables can be used; just ensure they are thawed and drained before adding them to the skillet.
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Vegan Breakfast Hash
Start your day with a hearty Vegan Breakfast Hash loaded with nutritious vegetables and spices that will energize you for the day ahead.
Nutrition (per serving)
Ingredients
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the diced potatoes to the skillet and sauté for about 10 minutes, stirring occasionally, until they start to soften.
- 3
Add the diced onion and bell pepper to the skillet and cook for an additional 5 minutes, until the vegetables are softened.
- 4
Stir in the minced garlic, zucchini, smoked paprika, ground cumin, salt, and black pepper. Cook for another 5 minutes, stirring occasionally.
- 5
Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
- 6
Taste and adjust seasoning if needed.
- 7
Serve hot, garnished with fresh parsley.
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