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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!
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 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!
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.
How to make the recipe
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:
Prefer a sweeter breakfast? Enjoy these Sweet Vegan Breakfast Recipes:
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Breakfast Hash Browns and Veggie Skillet
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
- ¾ teaspoon salt or to taste
- ½ teaspoon paprika
- ¼ teaspoon black pepper or to taste
For the Skillet Veggies
- 2 tablespoons olive oil
- 1 yellow onion diced
- 2 teaspoons dried oregano
- ½ teaspoon salt or to taste
- ¼ 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
- 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
- Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and sauté 5 to 6 minutes until translucent.
- Add the garlic, oregano, salt, and pepper, and cook 1 minute.
- Add the peppers, zucchini, mushrooms, and tomatoes. Sauté 4 to 5 minutes until the vegetables start to become tender.
- Add the spinach, stir, and cook through 2 to 3 minutes until slightly wilted.
To Serve
- Plate the hash browns and veggies with avocado slices and salsa on the side. Sprinkle with chopped cilantro, if using.
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