One-Pan Root Vegetable Hash

Enjoy this root vegetable hash for breakfast, brunch, or dinner—a combination of delicious & nutritious root vegetables with garlic and fresh herbs. It’s versatile, affordable, crowd-pleasing, satisfying, and ready in just 30 minutes in one pan!

Versatile One-Pan Vegan Root Vegetable Hash

Traditionally, a breakfast hash was the perfect way to repurpose leftovers. Now it’s become the perfect way to clear out extra veggies from the fridge. This time, we’re focusing on seasonal produce, making an economical yet hearty root vegetable hash that’s perfect for the holidays and all fall/winter!

This vegan vegetable hash combines carrots, parsnips, beets, sweet potato, and potato (with plenty of customizability) for a veggie-loaded breakfast or meal any time of the day that’s colorful, packed with a delicious balance of savory, slightly sweet, and earthy flavor, and loaded up on nutrients.

In fact, it’s one of the healthiest meals we make. It’s jam-packed with antioxidants, fiber, and plenty of health-boosting vitamins, minerals, and plant compounds to keep you satisfied for hours.

Not to mention that this vegan hash is great for feeding a crowd and catering to various dietary requirements. It’s already naturally gluten-free, dairy-free, egg-free, vegetarian, paleo, whole30, and vegan! Plus, it’s really simple to prepare, too – making a delicious meal for busy mornings and weeknights.

Looking for more simple, savory, veggie-packed vegan breakfast ideas? Try these scrambled tofu breakfast burritos, breakfast tacos, or even a veggie and herb frittata!

The Ingredients

A vegetable hash is essentially just finely diced veggies cooked in a skillet with oil/vegan butter and your seasoning of choice. We’ve used:

• Oil: Use a neutral-tasting cooking oil like canola oil or vegetable oil. For more flavor, use vegan butter (like Miyoko’s or Earth Balance).
• Aromatics: We used garlic and onion (yellow or red onion will work).
• Root Vegetables: You can basically use any root veggies. This time, we used
  • Potatoes
  • Sweet potato (or butternut squash/acorn squash)
  • Beets
  • Parsnips
  • Carrot

You could also use turnips, rutabaga, celeriac, artichoke, swede, celery root, etc.

• Seasonings: This vegetable hash is already packed with flavor, easily enhanced with a simple seasoning of sea salt, black pepper, and paprika.
• Fresh herbs: Add extra flavor with freshly chopped parsley, dill, or chives.

What Else Could I Add To a Vegetable Hash?

Like any veggie hash recipe, this recipe is incredibly versatile. Load the pan with root veggies and optionally any of the below that you have to hand.

The Best Vegetables for a Veggie Potato Hash

• Broccolini (or small florets of broccoli)
• Spinach (added at the end to wilt into the vegan breakfast hash)
• Kale or Swiss chard (added in the last few minutes)
• Leek (thinly sliced)
• Cabbage (shredded)
• Brussels sprouts (halved/ shredded)
• Bell peppers (diced or thinly sliced)
• Mushrooms (thinly sliced)

Try to stick to 4 cups of vegetables in total. However, within that, you can basically use whatever you’d like for this vegetable breakfast hash.

Other Add-ins

• Protein: There are a few ways you could increase the protein in this vegan hash recipe, including
  • Beans (cannellini beans, kidney beans, butter beans, chickpeas, etc.)
  • Tofu (crispy tofu OR tofu scramble—which is great for a brunch dish)
  • Tempeh (marinated and diced)
  • Nuts/Seeds (serve the root hash with chopped nuts/seeds for crunch)
• Seasonings: If you want to experiment with more herbs and spices, we recommend keeping things simple. Some optional flavor pairings include:
  • Cayenne pepper/chili pepper (to add heat)
  • Red pepper flakes (for heat)
  • Cumin (earthy and very savory)
  • Rosemary, thyme, oregano, or sage (fresh or dried)
  • Turmeric (just a pinch)
• Apple: If you like sweet and savory flavors, you may enjoy adding apple to the vegetable hash recipe.
• Pesto: Instead of using more seasonings, add a dollop of your favorite vegan pesto (like this Parsley Pesto with Arugula or Vegan Basil Sunflower Seed Pesto).
• Vegan cheese: Shredded plant-based cheese for some ‘melty’-ness or nutritional yeast for subtle umami, nutty, ‘cheesy’ flavor.
• Hot sauce: To drizzle over the veggie breakfast hash when serving.

How to Make Root Vegetable Hash?

Preparing a vegetable breakfast hash requires just a few simple steps, one pan, and in under 30 minutes.

• 1) First, rinse, peel (if preferred), and dice all the vegetables into even-sized ½-inch pieces, and roughly chop the garlic.
• 2) Meanwhile, heat the oil in a large non-stick skillet over medium heat. Once hot, add the paprika and let it temper (sizzle) for 15 seconds.

• 3) Then add the onion and garlic and sauté them for 2-3 minutes until they begin to soften.

• 4) Add all the vegetables to the skillet and cook for 10-15 minutes or until tender, stirring occasionally.

The time will vary based on the size of the veggies, the size of your skillet, and the exact heat level.

• 5) When ready, serve the vegan hash immediately and optionally garnish it with fresh herbs. Enjoy!

FAQs

Top Recipe Tips and Notes

• Cut even-sized pieces: Otherwise, they won’t cook uniformly/evenly. Also, remember, the smaller the veggies, the quicker they’ll cook.
• To save time: A food chopper can help you cut even-sized pieces in a fraction of the time as hand chopping them.
• Use a large skillet: If it’s too small, the vegetables won’t all have contact with the bottom, and it will take much longer to cook (and won’t cook evenly).
• Cooking time can vary: Based on above and how big you’ve cut the veggies.
• For crispier veggies: While you need to stir them to avoid burning them, leaving them untouched for a while will help make more caramelized, browned edges.  

What To Serve With Vegan Breakfast Hash?

A meal as nutritious and wholesome as this potato vegetable hash doesn’t technically need any sides to make a balanced meal. However, we often enjoy it with crusty bread or topped with avocado slices and salsa.

It also makes for a great regular/Christmas brunch alongside all your favorites (pancakes, banana bread, French toast, waffles, vegan yogurt, granola, etc.). Or, enjoy it as a side dish for burgers, vegan hotdogs, salads, etc.

You can even save the leftovers to enjoy in other dishes like burritos and wraps, tacos, buddha bowls, as the base of a vegan stew, etc.

Storage Recommendations

Allow the root vegetable hash to cool, and store any leftovers In an airtight container in the fridge for 4-5 days.

It also freezes well when stored in an airtight container for up to 3 months. Leave it to thaw in the fridge overnight before reheating it in a covered, non-stick skillet or microwave (in 30-second intervals).

You can even prep the veggies a day or two in advance and store them in separate containers in the fridge until 30 minutes before cooking the root vegetable-sweet potato hash.

More Vegan Savory Breakfast Recipes

• Vegan potato frittata (breakfast casserole)
• Tofu chilaquiles
• Fully loaded tofu scramble
• Potato & leek hash brown pancakes
• Breakfast tortilla pizzas
• Lima bean vegan sausage
• Eggless benedict with vegan hollandaise

Photos by Alfonso Revilla