I love this Delicious Recipe for Vegan Potato and Veggie Hash…it’s so quick and easy to make with wholesome ingredients and so versatile. This skillet breakfast hash recipe uses a variety of vegetables plus potatoes for a hearty and satisfying meal. This is the cooked version of a fantastic chopped salad, where you get a little of everything in every bite!
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Veggie Hash is Versatile
Veggie hash is meal prep friendly, as it can be eaten warm, cold or at room temp. You can easily reheat Potato and Vegetable Hash in a skillet, which will help re-caramelize the potatoes and onions too. Or, pop it into a 350 degree oven for about 15 minutes until heated through.
- Breakfast: Reheat in a skillet over medium heat with beans, lentils, or scrambled tofu.
- Lunch: Scoop some hash onto a simple green salad to jazz up your boring lunch.
- Dinner: Use this potato and veggie hash as a side dish. It’s quick and easy, and is a super tasty way to get in some veggies at dinnertime.
- Vegetables: Use whatever you have in the crisper drawer, including leftover already cooked veggies.
Ingredients
- Potatoes: Use yukon gold, russets or idaho. Sweet potatoes will also work in this recipe.
- Kale: Lacinato kale is easiest to thinly slice and let wilt when heated.
- Cabbage: look for a cabbage that is heavy for its size, it will be more compact and easier to slice in thin ribbons. Alternately, cut into small cubes. I love the bright color on the purple cabbage, but green cabbage is good too.
- Olive oil: you can make this oil-free by using all water to saute…but the potatoes and onions may not crisp up as much.
- Spices: love the mediterranean profile of cumin, turmeric and garlic powder. you could also go mexican with taco seasoning or use an Italian blend.
Prep the Vegetables
Prep all veggies and measure out spices before you begin. Save cutting the potatoes for last so they don’t begin to turn brown. If you’d like to get everything chopped ahead of time, then put the cubed potatoes in a bowl of cold water. Drain before throwing them into the skillet.
Cut the onion in half, through the stem. Discard the skin and then place each half cut side down and using a sharp knife, cut thin slices.
Wash and pat dry the kale. Stack the leaves and then slice as thin as you can.
Cut off the ends of the bell pepper. Discard the inner core. Cut into thin strips and then cut the other direction for small cubes.
Slice ends off zucchini. Cut into long strips and then across the other way so you have small cubes.
Depending on how large your cabbage is, use ¼ or ⅛ (you can also buy already shredded cabbage at the salad bar of your local grocery store) and then lay cut side down to cut into thin strips.
Cut potatoes into thin slices, then turn to cut into strips and then finally cut the other way so you have cubes. The smaller the dice, the quicker they will cook.
Make the Potato and Veggie Hash
Now that your veggies and potatoes are cut, heat a heavy skillet over medium-high heat.
Make sure the skillet is hot and then swirl in the oil and add the potatoes. Stir well to evenly coat potatoes with oil and then leave, undisturbed for 2-3 minutes.
Next, add the onions. Stir to coat and then leave to begin to caramelize. If the pan is dry, add 1-2 tablespoons of the water and then stir.
Place the chopped zucchini and bell pepper onto the potato mixture and sprinkle on the spices.
Mix well and add 1-2 tablespoons water, as needed to moisten the skillet. Allow to cook for 2-3 minutes, stirring once in a while.
Next, add in the kale and cabbage. Stir. If pan is dry, add another 1-2 tablespoons water. Continue to cook as the kale and cabbage wilt.
I like my cabbage more al dente, so I turn off the heat and allow it to just barely wilt. Taste for seasoning, adding more salt and pepper or a sprinkle of fresh parsley, as desired.
Debra’s Pro Tips
- Make sure your skillet is hot before you begin.
- Let the potatoes cook undisturbed, to allow for caramelization, before stirring…and then continue to do that with each vegetable addition.
- Use a heavy metal spatula and a cast iron skillet for best results.
- Add 1-2 tablespoons water as needed to keep the pan from drying out, and avoid adding too much unnecessary oil.
- Cut the potatoes last so they don’t have a chance to oxidize and begin to turn colors before you get to cook them.
- Trying to cut back on breakfast meats? Thinly slice shitake mushrooms and add them at the beginning with the potatoes. The texture and the flavor will add some umami satisfaction.
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📖 Recipe
Vegan Potato and Veggie Hash
Equipment
Ingredients
- 2 tablespoon olive oil
- 1 lb. yukon gold potatoes small dice
- 1 small onion sliced thin
- 1 small zucchini diced
- 1 red bell pepper diced
- ⅛ head of red cabbage
- 2 leaves lacinato kale sliced super thin
- ½ teaspoon cumin
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon turmeric
- ¼ teaspoon ground black pepper
- ½ cup water
Instructions
- Chop all veggies before you begin, cutting the potatoes last, so they don't begin to oxidize. I like to cut the kale, cabbage and onion into super thin strips and the zucchini, bell pepper and potatoes into small diced cubes.
- Heat a heavy skillet over medium-high heat.
- Add the oil and when it starts to heat up, add the potatoes. Stir to coat with the oil. Evenly distribute the potatoes into the skillet and leave them undisturbed for 2-3 minutes while they start to brown.
- Stir well and add the onion into the pan. Stir again to coat onion with the oil and leave the onions to cook and begin to caramelize. If the pan is dry, add 1 tablespoon of the water and mix. Otherwise, leave undisturbed.
- Continue to add vegetables in order of how long they'll take to cook. IF using same veggies as I did, it will be potatoes, onions, zucchini and bell pepper, cabbage and kale. After each addition, mix well, leave undisturbed, adding 1-2 tablespoons water, as needed to keep pan from drying out.
- This entire process should take about 10 minutes. I added the spices after adding the zucchini and bell pepper. Honestly, you can add them after any addition of vegetables, stirring well to evenly distribute and coat the vegetables.
- When all the veggies have been added and have sufficiently cooked/wilted, turn off the stove and mix well. Taste for seasoning, adding more salt and pepper as desired. Sprinkle with fresh herbs and serve warm.
- Store in an airtight container in the fridge for up to a week. Reheat on the stovetop in a heavy skillet until just heated through (less than 5-minutes), or in the oven at 350 for 10-15 minutes.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
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