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Vegan Hash Brown Recipe

  • Author: Chuck Underwood
  • Prep Time: 45 min
  • Cook Time: 10 min
  • Total Time: 55 minutes
  • Yield: 2 -4 servings 1x
  • Category: Potatoes, Breakfast
  • Method: Griddle
  • Cuisine: American
  • Diet: Vegan


We were craving a breakfast dinner the other night, so I grabbed some hash browns, made some tofu eggs, and this is what I created. I call it a Vegan Hash Brown Omelette. 


Units Scale
  • 20 oz bag Simply Potatoes®


  • 1/4 cup white onion
  • 1/4 cup red bell pepper
  • 1/4 cup yellow bell pepper
  • 1/4 cup sliced mushrooms

Tofu Eggs

  • 6 oz extra firm tofu
  • 1/4 cup oat milk
  • 1 Tbs nutritional yeast
  • 1/4 tsp tumeric
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp kala namak black salt




  1. Prepare cheese sauce (if using)


  1. Finely chop veggies and saute in water/broth until softened
  2. Set aside


  1. Press tofu to remove as much moisture as you can
  2. Crumble into skillet and cook gently on med heat
  3. Add seasonings to milk and stir into tofu
  4. Cook to desired consistency and set aside


  1. Spread half the bag of potatoes out evenly onto your grill or panini
  2. If using a griddle, it may be easier to spread the entire bag out so you can fold your omelette
  3. Spread a thin layer of cheese sauce
  4. Spread the tofu eggs evenly
  5. Spread the veggies evenly
  6. Top with remaining potatoes (or fold over if using a griddle)
  7. Cook until browned - about 10-15 min (watch carefully)
  8. Serve with your choice of garnishes


Keywords: vegan hash brown