clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegan breakfast hash


Remember Hash? Fried potatoes, onions and whatever was left in the fridge? I made this oil-free Vegan Breakfast Hash to continue that family tradition.


  • 2 Russet Potatoes, cubed
  • 1 1/2 cups Cauliflower, riced
  • 3/4 cups Mushrooms, diced fine
  • 2 Tbs Walnuts, chopped fine (optional)
  • 2 Tbs Low Sodium Soy Sauce
  • 1 1/2 tsp Chili Powder
  • 1/2 tsp Smoked Paprika
  • 1 Yellow Onion, diced
  • 1 Red Bell Pepper, diced
  • 1 Jalapeno, diced (optional)
  • 1/4 cup Ketchup
  • 1/2 tsp Oregano
  • 1/4 tsp Thyme
  • Black Pepper to taste


  1. Preheat oven to 400 degrees F
  2. Scrub potatoes and cut into 3/8" cubes, place in bowl of cold water
  3. Mix riced cauliflower, chopped mushrooms, and optional chopped walnuts in a separate bowl
  4. Stir in soy sauce, chili powder, and paprika
  5. Spread taco mixture on one parchment-lined baking sheet
  6. Rinse and drain potatoes and spread on a 2nd parchment-lined baking sheet
  7. Bake both pans of veggies,  stirring after 30 minutes, and then baking an additional 10-15 min
  8. Meanwhile, dice the onion and saute in a large skillet until softened.
  9. Use 1-2 Tbs of veg broth or water to prevent sticking
  10. Add diced Red Bell Pepper and jalapeno (if using) and simmer gently.
  11. When potatoes and the taco meat are finished, add to the skillet and stir to combine
  12. Add ketchup, oregano, and thyme and stir to mix
  13. Add a few grinds of black pepper to taste
  14. Simmer until heated through and serve with additional ketchup or gravy