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Home » Blog Posts » Breakfast Hash Browns and Veggie Skillet

Breakfast Hash Browns and Veggie Skillet

By: Jenn Sebestyen / Published: 04/23/2019 / Last Updated: 04/23/2019

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Breakfast Hash Browns and Veggie Skillet –  a homemade version of my favorite restaurant breakfast! Crispy seasoned hash browns and sautéed vegetables topped with creamy avocado and spicy salsa. Served up with a side of toast and a bottomless cup of coffee, it’s breakfast perfection!

Metal fork on a plate with crispy breakfast hash browns, skillet vegetables, sliced avocado, and a small bowl of salsa.

I took a poll in my Facebook group recently asking what your biggest challenges are regarding a plant based diet. The #1 answer was “not enough whole food plant based options when eating out.” 

I run into this same issue when my family goes out to eat. However, I’ve gotten pretty good about being able to find something on just about any menu that works. 

Today, I’ve recreated my very favorite vegan breakfast option that I always order in restaurants. When I order in a restaurant, I have to make several tweaks to the menu item to come up with this, but it’s worth it.

But now we can all cut out the middle man and make it in the comfort of our own homes instead! 

Crispy breakfast hash browns, quick sautéed vegetables, and some easy  flavorful extras make for savory breakfast perfection!

Breakfast hash browns, skillet veggies, avocado, and salsa.

Vegan Breakfast Skillet

Skillet dishes are popular in breakfast restaurants. They usually include breakfast potatoes or hash browns topped with with sausage or bacon and some veggies, topped again with eggs and cheese. Not at all vegan friendly or even remotely plant based. 

To order a vegan breakfast skillet in a restaurant, order up the Vegetarian Skillet or Veggie Skillet (there is usually one on the menu) with no eggs and no cheese, and add a side of avocado and salsa. 

It might seem like a lot of changes, but they’re simple, and I’ve never come across a restaurant that won’t oblige.

Yes, they charge more for avocado even if you leave off the eggs and cheese. It’s ridiculous, but you gotta pick your battles and this isn’t one I care to fight.

Overhead view of a vegan breakfast spread - plate of hash browns and veggies with a plate of toast and jam behind next to a cup of coffee.

How to Make a Breakfast Hash Browns and Veggie Skillet at Home

I use frozen diced potatoes to make my life easier. No need to reinvent the wheel here and no shame in saving time with convenience foods! I cook them according to package directions, adding my own seasonings to really make them sing. You can certainly make your own from scratch if you’re fancy like that.

Use whichever veggies are your favorite. The skillets I get in restaurants usually include onions, peppers, mushrooms, zucchini, and tomatoes. I’ve added spinach here, too, because I love any chance to get in some extra leafy greens! I’ve also had a few skillets that included broccoli and/or asparagus, so feel free to add those if you wish. 

I use two skillets and cook the vegan hash browns and vegetables separately at the same time. This way the potatoes get ultra crispy without the moisture from the vegetables interfering. Also, everything is done quicker using two pans. 

More Savory Vegan Breakfast Ideas:

  • Crunchy Corn Waffles
  • Breakfast Nachos
  • Quinoa Power Breakfast

Prefer a sweeter breakfast? Enjoy these Sweet Vegan Breakfast Recipes:

  • Peaches and Cream Pancakes
  • Baked Apple Cider Donuts
  • Chocolate Nice Cream Breakfast Parfait

Up close overhead view of crispy hash browns on a plate.

Breakfast Hash Browns and Veggie Skillet

I hope you love this vegan breakfast skillet as much as we do! If you try it, please come back and leave me a comment with your feedback and star rating. Or if you order it while you’re eating out, let me know that, too!

You can also find me on social media. Be sure to tag @veggie_inspried and #veggieinspired so I’m sure to see it.

Enjoy!

Up close overhead view of crispy hash browns on a plate.
Print
Breakfast Hash Browns and Veggie Skillet
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Breakfast Hash Browns and Veggie Skillet -  a homemade version of my favorite restaurant breakfast! Crispy seasoned hash browns and sautéed vegetables topped with creamy avocado and spicy salsa. Served up with a side of toast and a bottomless cup of coffee, it's breakfast perfection!
Course: Breakfast, Brunch
Cuisine: dairy free, egg free, gluten free, nut free, vegan
Keyword: breakfast vegetables recipe, savory vegan breakfast, vegan breakfast skillet, vegetables for breakfast
Servings: 4
Calories: 496 kcal
Author: Jenn Sebestyen
Ingredients
For the Hash Browns
  • 4 cups frozen diced potatoes
  • 4-6 tablespoons olive oil (or amount called for on package of frozen diced potatoes)
  • 3/4 teaspoon salt (or to taste)
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper (or to taste)
For the Skillet Veggies
  • 2 tablespoons olive oil
  • 1 yellow onion (diced)
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 3 garlic cloves (peeled and minced)
  • 1 green bell pepper (seeded and diced)
  • 1 red bell pepper (seeded and diced)
  • 1 zucchini (chopped)
  • 10 ounces sliced mushrooms
  • 1 pint grape tomatoes (halved)
  • 2 big handfuls fresh spinach
To serve:
  • 1-2 avocados (peeled, pitted, and sliced)
  • 1 cup salsa (your favorite)
  • chopped fresh cilantro (optional)
Instructions
For the Breakfast Hash Browns
  1. Cook the frozen diced potatoes according to package directions, using oil if the directions call for it. Sprinkle with the salt, pepper, and paprika, and stir. 

For the Skillet Veggies
  1. Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and sauté 5 to 6 minutes until translucent.

  2. Add the garlic, oregano, salt, and pepper, and cook 1 minute.

  3. Add the peppers, zucchini, mushrooms, and tomatoes. Sauté 4 to 5 minutes until the vegetables start to become tender.

  4. Add the spinach, stir, and cook through 2 to 3 minutes until slightly wilted. 

To Serve
  1. Plate the hash browns and veggies with avocado slices and salsa on the side. Sprinkle with chopped cilantro, if using.

Recipe Notes

~This recipes serves 4 hungry people! Served with sides of toast and fruit, you can probably feed at least 6.

~Want more protein? Add a can of black beans (rinsed and drained) to the vegetable mixture.

~Nope, this is not an oil-free dish. You can attempt to cook your hash browns without oil, but I do not guarantee your results. They may stick badly to the skillet without oil, not to mention potatoes scream for flavor. So, treat yourself and use the oil and while you're at it, do not skimp on the salt either!

 

Nutrition Facts
Breakfast Hash Browns and Veggie Skillet
Amount Per Serving
Calories 496 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 5g31%
Polyunsaturated Fat 3g
Monounsaturated Fat 23g
Sodium 535mg23%
Potassium 944mg27%
Carbohydrates 43g14%
Fiber 13g54%
Sugar 9g10%
Protein 8g16%
Vitamin A 3350IU67%
Vitamin C 184mg223%
Calcium 40mg4%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.


More Vegan Breakfast Options to Love:

  • The BEST Avocado Toast
  • Healthy Breakfast Tacos
  • Strawberry Protein Muffins

 

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My name is Jenn. This is my blog where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.
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