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 breakfast 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 a Breakfast 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!
If you're looking for a little less savory and a more sweet 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
Breakfast Potato Hash
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 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
Rajnikant Patel
This was so yummy! I actually did this and put the potatoes in an air fryer the following day to get a crisp with a side of scrambled eggs, was a perfect wholesome breakfast.
Andrea
What fantastic flavors in the kicked up breakfast potato hash. It's one I would make for dinner too.
Tara
Oh yum! Such a delicious start to the day and I love how easily everything comes together. So good!
Tavo
I recently tried your Breakfast Potato Hash recipe, and it was a fantastic start to my day! The flavors meld together beautifully, creating a hearty and satisfying dish. It's impressive how something so simple can be so flavorful. This recipe is definitely a keeper for those lazy weekend mornings or when you need a comforting breakfast. Thanks for sharing this delicious creation!
Sara Welch
Enjoyed this for breakfast this morning and started my day off right! Turned out light yet hearty and delicious; easily, a new favorite recipe!
Karlie
Yesss! We love a savory vegan breakfast recipe. My hubby's favorite food is potatoes — I made this for us this morning and he devoured it.
Hansa Gadhia
Like it. Need to try.
Dina
I love the potatoes even though I can’t eat too much. I’ll make it.
Cassy
Oh this is very good looking and I think my family will love this