Vegan Breakfast Hash

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Fire up your skillet and make fried potatoes and crispy oyster mushrooms, mixed with a rainbow of veggies like green peas, onions, and bell peppers. I promise you that this vegan breakfast hash is the best way to start your day.

Black cast iron skillet from above with a wooden spatula and colorful chopped veggies like green peas, red bell pepper, yellow potatoes, brown mushroom, fresh parsley

If you also like savory vegan breakfast recipes, also try vegan frittata, vegan breakfast casserole, or vegan egg salad.

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What to expect?
Ingredients
Instructions
Cooking tips
Variations
Serving ideas
Storing ideas
FAQs
More savory vegan breakfast recipes
Vegan Breakfast Hash

What to expect?

To make a really filling and satisfying vegan breakfast hash, we fried an abundance of potatoes and colorful veggies like red bell peppers, green peas, and onions as a start. What’s more, we also added vegan sausages and crispy oyster mushrooms.

The spices and juices from the vegan sausage will sweep through the veggies, while the cast-iron skillet will make all ingredients crispy and caramelized.

Thanks to the meaty, sturdy texture of oyster mushrooms with the right seasoning, they can be a smoky, flavorful, and completely plant-based beef jerky substitute.

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Ingredients

While you can make a vegan breakfast hash with any combination of potatoes, veggies, legumes, and meat substitutes, this recipe calls for the following six main ingredients.

Oyster mushrooms – You can choose any type of oyster mushrooms or any of these 13 oyster mushroom substitutes. If you have difficulties, here is where to buy them.
Russet potatoes
Onion
Green peas – Pre-cooked and frozen
Red bell pepper – Any color is good, but red makes it more flashy.
Vegan breakfast sausages – Homemade or store-bought
Spices: olive oil, oregano, garlic powder, onion powder, soy sauce (tamari for gluten-free), cumin, smoked paprika powder, lemon juice, and salt – To make the mushrooms flavorful.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

Instructions

Frying potatoes first

Wash, peel and dice potatoes.
Heat up a large cast-iron skillet* (we use the brand UnoCasa) over medium heat and add 2 Tablespoons of any high heat-resistent vegetable oil (like sunflower oil or coconut oil).
Add diced potatoes and fry them for approx. 15-20 minutes. Use a slotted turner to make sure they will get crispy on all sides. Stir at the beginning more frequently as they tend to stick to the skillet. Season it with salt only.
When it is ready, remove them from the skillet to a separate plate.

Black cast iron skillet from above with yellow diced potatoes

Frying oyster mushroom crispy

Shred pearl oyster mushrooms with your hand into pieces. No need to wash them or cut them. For more tips read our how to prepare oyster mushrooms article for the when and why.
Use the same cast-iron skillet without washing it and add a bit more oil.
Add the shredded mushrooms and the spice mix.
Stir and fry mushrooms for 5-6 minutes or until they get as crispy as you see them on the below photo. You can gently push them down, and you can hear them sizzle. Medium-high heat will get them to the right texture.

Black cast iron skillet from above with crispy brown oyster mushroom

Finishing the breakfast hash

When the oyster mushrooms are ready, lower the heat and add additional oil if you need it.
Add chopped onion, thawed green peas, chopped bell peppers, and sliced vegan sausages.

Black cast iron skillet with green peas, chopped red pepper, chopped onion, crispy brown mushrooms and chopped vegan sausage.

Fry them together for approximately 4-5 minutes until the onion is tender and golden brown.

Black cast iron skillet with a mix of fried veggies like green peas, chopped red pepper, chopped onion, crispy brown mushrooms and chopped vegan sausage.

Finally, add the previously fried potatoes. Stir to re-heat it. It is ready to be served with freshly chopped parsley or red pepper flakes.

Black cast iron skillet with a mix of fried veggies like potatoes, green peas, chopped red pepper, chopped onion, crispy brown mushrooms and chopped vegan sausage.

Cooking tips

Fry potatoes separately – Even if you cut potatoes into small cubes, they probably need more time to be cooked inside and get crispy on the outside compared to other vegetables. If you were to fry everything together, the potatoes will remain uncooked.
Fry mushrooms separately – All mushrooms release a certain amount of moisture. If you want your vegan breakfast hash to remain crispy, fry them separately from the other vegetables.

Variations

There are so many variations and things you can add, skip, or substitute. It all depends on your taste and the ingredients available to you. In the below list, we would like to give some examples which you may find useful when creating your own vegan breakfast hash combination.

Vegetables – We recommend adding veggies that are quick to soften in a skillet. So those where no pre-cooking is needed. These are zucchini, eggplant, other mushrooms like portobello mushrooms, butternut squash, sweet potato, spinach, kale, or other leafy greens.
Legumes – This hash can be a prime example of lazy vegan breakfast if you add canned legumes like chickpeas, corn, black beans, or any type of lentils.
Meat substitutes – Apart from sausages, you can add vegan bacon bits, vegan shredded chicken, pressed tofu, textured vegetable protein, or any other store-bought products like Beyond Meat or Impossible Meat.
Egg substitutes – You can make chickpea flour omelet, tofu scramble, or vegan fried eggs.
Vegan cheese – If you want a cheezy vegan hash, and have a favorite vegan cheese brand, then shred some at the top.

Black cast iron skillet from above with a wooden spatula and colorful chopped veggies like red bell pepper, yellow potatoes, brown mushroom, green peas, fresh parsley

Serving ideas

While this vegan breakfast hash is filling and hearty on its own. You can add even more ingredients.

Choose toppings – If you want a Mexican vibe, top it with avocado, vegan sour cream, TVP taco meat, or a bit of salsa sauce and fresh cilantro.
Add toast – Turn it into a breakfast sandwich by adding a slice of crusty bread or a few biscuits.
Wrap it up – If you have some tortillas, wrap and roll to make a vegan breakfast burrito or quesadillas. If you need a homemade recipe, try these flourless, grain-free tortillas made of buckwheat and red lentils.
Breakfast for dinner – Have you thought of eating breakfast for dinner? This vegan breakfast hash recipe can become a full-course meal if you add mushroom meatballs, chickpea meatballs, eggplant meatballs, tofu meatballs, or these TVP meatballs. This juicy vegan lentil loaf is surely a yummy addition too.
Get creative – Serve it with sweet potato rice or add grains like quinoa, millet, or buckwheat.

A wooden spoon with colorful chopped veggies like red bell pepper, yellow potatoes, green peas, brown mushroom, fresh parsley.

Storing ideas

Dishes are usually best served fresh. That being said, you can store this vegan breakfast hash in an airtight container for 3-4 days in your fridge.

When you are ready to serve them, reheat them in a frying pan or skillet. Potatoes tend to have a weird texture if you reheat them in the microwave.

You can store oyster mushrooms easily up to a week in the fridge, or at room temperature for 1-2 days. For more tips, read our how to store oyster mushrooms article.

We don’t recommend freezing it since potatoes, after thawing, lose their previous texture.

FAQs

How to get a crispy texture?

The no. 1 thing you can do to reach that is to use a cast-iron skillet. Apart from that, you need oil and at least medium-high heat. You also need to void vegetables that release a lot of moisture, or fry them separately.

How to replace meat in a breakfast hash?

You can opt for store-bought bacon and breakfast sausages, but shredded oyster mushrooms can provide a surprisingly meaty, chewy texture, while teared tofu can add extra protein if you were after that. For more plant-based options, think of legumes and beans.