This easy Vegan Breakfast Hash recipe is absolutely delicious! Serve it as a side dish or in a breakfast burrito for a tasty homestyle breakfast.

This crispy vegan potato hash is loaded with flavor and slow roasted to perfection. It’s one of my favorite breakfast potato recipes of all time!

It’s also a great dish to make on the weekends for breakfast or prep ahead for the week.

This is the same hash that I use in my viral Vegan Breakfast Burritos.

It takes a while to bake (that slow roasted perfection!), but it is so worth it. Trust me!

“This was super tasty 😀 just cooked it for myself and my partner for breakfast. I had mine with a veggie sausage and an egg and he had his with bacon and egg, both of us loved it.” -reader review

Vegan Breakfast Burritos

Ingredients You Will Need

This hash is made with basic pantry staples along with the potatoes and fresh garlic and onion.

Russet potatoes
Sweet potato
Spices: onion powder, garlic powder, thyme, salt, pepper
Olive oil
Onion and garlic: do not skip these! They add so much flavor to this hash.

How to make breakfast hash

Step 1: Peel and dice up the sweet potatoes. Wash and dice the russet potatoes.

Step 2: Place the diced potatoes into a large 9 by 13 baking dish. Drizzle them with the olive oil, then add the spices and toss it all together until the potatoes are coated evenly.

Step 3: Place the potatoes in the oven at 450 degrees. Roast the potatoes at 450 degrees for 40-50 minutes, checking and stirring ever 20 minutes, until crispy.

russet and sweet potatoes in a baking dish

mixing the spices and olive oil into the potatoes

Recipe Tip

Use a hard spatula to unstick the potatoes from the pan each time you stir them. The potatoes will stick to the dish and this is normal.

Using a hard spatula allows you to stir them without breaking so that they can get those crispy edges all around!

Step 4: While the potatoes are roasting, cook your fresh garlic and onion in a skillet on the stove.

The addition of fresh garlic and onion really amps up the depth of flavor in this dish and I highly recommend not skipping this step.

Cook the garlic and onion until they are all browned and caramelized looking like the picture above. I usually cook mine for around 5-10 minutes.

Step 5: Once the onions are soft and the potatoes are done, mix it all together and it’s ready to serve!

The potatoes should be nice and crispy on the edges once they are done.

The combination of high heat and frequent stirring will help us get those crunchy yummy edges that are everyone’s favorite part of eating hash!

I could eat this vegan hash straight from the pan. The flavor is just incredible!

garlic and onion in a skillet with olive oil

More Breakfast Recipes

Sweet Potato Hash
Hash Brown Egg Cups
Healthy Waffles
Pancake Mini Muffins
Protein Overnight Oats
Air Fryer Breakfast Potatoes
Hash Brown Casserole
Such a hit!My friends and I had brunch yesterday. One of them is vegan. She rarely gets vegan food at these lunches so I try really hard to find recipes for her. This was such a hit with EVERYONE there. I know I’ll be making this frequently for my own household.