Breakfast Potato Hash

A delicious, easy breakfast potato hash with crispy edges, soft center, and flavorful vegetables. The perfect, savory, balanced start to your morning.

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breakfast potato hash with onions, bell peppers, and jalapeños

Potato hash for breakfast is always a win in our household. Hashbrown casserole, sweet potato tofu hash, and this Breakfast Potato Hash are some of our favorite items on repeat. These hash potatoes are also a great way to get in some breakfast veggies.

A delicious, easy potato hash with crispy edges, soft center, and flavorful vegetables. The perfect, savory, balanced start to your morning. This potato hash is made with peppers and onions and a little bit of spice.

Why You'll Love This Breakfast Hash

What makes this potato hash recipe special is its versatility. You can customize it with your favorite seasonal vegetables—zucchini in the summer, sweet potatoes in the fall, or Brussels sprouts for a wintery twist. For added protein, toss in black beans, chickpeas, vegan eggs, or tofu. Whether you’re meal-prepping for the week or whipping up a quick one-pan meal, this dish is a satisfying, nutritious, and adaptable addition to your vegetarian breakfast collection.

📋 Ingredients for Potato Hash

Potatoes. For the potatoes, I used Russet potatoes. I think these give it the best crispiness; plus, I always have these on hand. I believe in adapting recipes with ingredients your household uses when you can! However, Yukon gold potatoes or red potatoes are other favorites for potato hash.

Vegetables. Onions and bell peppers release less water so I like to use these to keep the crisp texture of this potato hash.

Spices and Flavors. Jalapeño and paprika for an added kick, cumin, black pepper, and salt for the extra flavors.

Oil. Use an oil with a higher smoke point, like canola or avocado oil. If you're not vegan, you can also use butter. I prefer to keep the saturated fat content low in this breakfast hash so I use canola or avocado oil.

📖 How to Make Potato Hash

Cook the potatoes first. Saute in oil until they are browned on all sides. Allow the potatoes to cook for 3-5 minutes then rotate. After they are browned from all sides, remove them from the pan and set them aside. Cooking them separately from the vegetables prevents the excess starch released in cooking from making the potatoes soft.
In the same skillet, add more oil and saute the vegetables, garlic, and jalapeño.
Add the potatoes back in and season.
Serve with a side of tofu scramble or vegan egg, add it to a breakfast burrito, or pair it with a yogurt fruit bowl!

💭 Tips & Variations

Other vegetable options: zucchini, mushrooms, leafy greens, or corn taste great in a breakfast potato hash.
Other seasoning variations: Cajun seasoning, taco seasoning, or even garam masala for an Indian fusion twist!
Oil options: Canola or avocado oil works better in this recipe as it has a higher smoke point. If you aren't vegan, you can also use butter.
Serving Options: Serve with a side of tofu scramble, vegan egg, add it to a breakfast burrito, or pair it with a yogurt fruit bowl!

💭 FAQ

How do I get crispy breakfast potatoes every time?

Using a cast-iron skillet gives you the best results. Make sure not to over-crowd the pan as the steam can make the potatoes soggy. Alternatively, you can par-boil the potatoes before cooking to get maximum crispness. I wanted this recipe to be a time-saving one with fewer dishes, so I opted not to par-boil.

Can I make this potato hash recipe ahead of time?

Yes! You can prep the potatoes and veggies by chopping them the night before and storing them in an airtight container. Cook everything fresh in the morning for the best texture.

What can I serve with potato hash to make a complete breakfast?

Pair it with tofu scramble, avocado toast, toast with chia jam, or fresh fruit salad for a well-rounded plant-based breakfast.

How can I add protein to this potato hash?

Add-ins like tofu, tempeh, or black beans are great for boosting plant-based protein.

If you're looking for a little less savory and a sweeter breakfast, check out these Strawberry Overnight Oats, Dark Chocolate Granola, or this Mango Chia Pudding.

More Breakfast Items to Try

If you loved this Breakfast Potato Hash recipe, please let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest

📖 Recipe

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5 from 8 votes

Breakfast Potato Hash

A delicious, easy breakfast potato hash with crispy edges, soft center, and flavorful vegetables. The perfect, savory, balanced start to your morning.

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: people

Author: Shweta

Ingredients

3 tablespoons avocado or canola oil, divided
1.5 pound russet potatoes, (about 3 large) washed, peeled, and cut into ½-inch cubes
1 medium yellow onion, diced
1 medium colored bell pepper, diced
4 cloves garlic, minced
1 medium jalapeño, minced
1 teaspoon salt
1 teaspoon cumin
½ teaspoon paprika
¼ teaspoon black pepper

Instructions

Preheat the 2 tablespoons oil in a large cast-iron or nonstick skillet over medium heat. Add potatoes, toss to coat with oil, and place a lid on the pan. Allow the potatoes to cook covered for about 8-10 minutes, tossing every 3-5 minutes. The potatoes will start to turn brown and crisp on all sides.
Once the potatoes are cooked, remove them from the pan and set them aside. Using the same pan, add one tablespoon of oil. Add the onion, bell pepper, garlic, and jalapeño. Cook for about 5 minutes until the vegetables become slightly tender (not too mushy). Add the potatoes, salt cumin, paprika, and black pepper. Toss well.
Serve warm!

Nutrition Info