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This vegan breakfast hash recipe comes out swinging with crisped-up potatoes, smoky veggie bacon bits, melty cheese shreds, and bits of pepper. All done in a single pan in under 30 minutes with nary a drop of kitchen chaos in sight.
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Serve this bad boy next to a syrup-drenched stack of vegan pancakes (or gluten-free vegan pancakes if you roll that way) and a mountain of creamy, insanely-realistic vegan scrambled eggs, and you've got a brunch plate that walks into the room like it owns it. Your wack AF granola bar can sit this one out.
If your brunch game's ready to level up, don't just sit there, let's break down how to pull off this skillet stunner.
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🥰Why you'll adore this chipotle bacon & cheddar hash recipe
🕒 Fast & One-Pan: It all comes together in under 30 minutes with just one skillet to wash. That's brunch math I get behind.
✅ Tested and Approved Worldwide: Like all of my vegan recipes, this one's been trialed by a massive team of recipe testers all over the world, and it delivered.
🌶 Custom Heat Level: Control the spice with optional chipotle and jalapeños. Keep it mellow or fire it the heck up. I can't stop you from making this super mild, as much as I sorta wish I could…
✊ Vegan AF: Like all of my vegan breakfast recipes, this skillet skips the cholesterol and avoidable violence to animals and the planet. Because, seriously, screw that stuff.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🥔 Vegan potato hash ingredients
Vegan Butter
Vegan butter, especially Earth Balance buttery sticks, which I treat with the same reverence some folks reserve for fine wine, creates those crispy golden edges on the potatoes. Trader Joe's has a cheaper option that works too, though it's not wrapped in paper with tablespoon marks, so it's more annoying to measure.
Curious about making your own vegan butter from scratch? I walk you through the whole process in my vegan dairy crash course.
If you want to keep it even simpler, olive oil or avocado oil will get the job done just fine, too.
The Potatoes
Russet potatoes are my taco of choice because of their high starch content, which will give you the best crispy finish. They're also my top pick when I'm making dairy-free mashed potatoes or garlic-sage hasselback potatoes.
That said, if you prefer a creamier or more delicate bite, you can absolutely make this with Yukon Gold or red-skinned potatoes and still have it turn out legit.
Vegan Bacon
I've got some banger bacon recipes you can play with here: tofu bacon, tempeh bacon, carrot bacon, marbled seitan bacon. Rice paper bacon tastes great, but it's the flaky diva of the group that's best kept crispy on the side because it'll get soggy fast in the skillet.
Chipotle Peppers in Adobo
Mince them finely to ensure even distribution and avoid any surprise spice bombs. I've got a homemade chipotle peppers in adobo recipe you can use here if you want. You can also swap in a spoonful of my sriracha, sambal oelek, or chili garlic sauce.
Cheese Shreds
Vegan cheddar shreds melt into the hash, adding gooey texture and a salty bite. My fam loves Daiya for stuff like this. It melts nicely and brings the salt. Of course, you can absolutely swap in a scoop of my vegan nacho cheese recipe, or some other store-bought brand you like more instead.
Hot Sauce (optional)
Hot sauce adds extra heat, but ideally, go for something more flavorful than fiery. Think Frank's Red Hot, my vegan buffalo sauce, or even a drizzle of New Mexico red chili sauce for smoky depth.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Vegan Sausage Hash
Toss in a handful of my vegan chorizo crumbles, or go classic with bits of applewood smoked vegan breakfast sausage. You could even crumble in some of my vegan Italian sausage if you want a fennel-forward version.
Mushroom Hash
Swap vegan bacon for sautéed cremini, lion's mane (like I used for my vegan fajitas), or shiitake mushrooms and a small spoonful of miso to accentuate the umami and fungal funk.
Grab my easy-yo-use app that builds your whole week with real, chef-tested vegan dinners in 30 seconds, customized to your budget, time, and taste, with a shopping list sorted by aisle.
📖 How to make vegan breakfast hash
If you just wanna skip the play-by-play and get cookin', scroll on down to the printable recipe card. Otherwise, here's how to nail it on the first try:
Step One
Love-Tate Relationship:
Melt vegan butter in a large skillet over medium heat. Once melted and hot (about 90 seconds), add the diced potatoes in a single layer. Cook for 10 minutes, flipping every 2-3 minutes to brown evenly.
Step Two
Baconor Mcgregor:
Add the diced onion, red bell pepper, and vegan bacon to the skillet. Cook another 4-5 minutes, stirring now and then, until the veggies soften and the potatoes are fully tender.
Step Three
Chipotle Off The Old Block:
Whisk together plant-based milk, minced chipotle peppers, and salt in a small bowl.
Step Four
Sim Simmer, Who Got the Keys to My Bimmer?
Pour the chipotle infused plant milk into the skillet and stir well.
Lower the heat to medium-low and let the mixture simmer for 3-4 minutes to reduce and thicken slightly.
Step Five
Cheddy Van Halen:
Sprinkle vegan cheddar evenly over the hash.
Step Six
Cheese the Day:
Cover the skillet. Cook 2-3 minutes more until the cheese melts. Remove from heat.
Step Seven
Hot Saustin Powers:
Top with hot sauce and jalapeños if using, then scatter on scallions and cilantro before serving hot.
50+ of my own family's fave recipes. Carefully concocted to win over even your most anti-vegan friends.
💡Serving Ideas
Pair this skillet beast with a wedge of vegan quiche so tender it practically bows when you cut it, or go stack overflow with vegan banana pancakes, ube pancakes, vegan blueberry pancakes, or all three if you are serving a ravenous crowd.
That thick slab of Hong Kong French toast or a scoop wheelbarrow full of vegan French toast casserole, boy oh boy, will push this thing straight into maximum brunch overdrive.
👉Top tips
- Preheat the Skillet: To kickstart browning, make sure the pan is hot and the vegan butter is completely melted before adding potatoes.
- Don't Crowd the Pan: Spread potatoes in a single layer. Overcrowding = steam = sad, mushy hash. Using a wider skillet will give you a little breathing room, which means every cube gets that crispy golden crust instead of steaming itself into oblivion.
- Cover for Cheese Magic: Once the cheese is added, covering the pan helps it melt faster and more evenly without burning the bottom. If you don't have a lid that fits on your pan, you can get creative with the bottom of a baking pan, or have a giant goofy pony with a flame-resistant tushy sit on the pan.
- Salt Last: Start light with salt-the chipotle and vegan bacon are already salty. Adjust at the end after tasting, just before garnishing and serving.
🤷♀️ Recipe FAQs
Yup. It'll still be full of flavor if you hate vegan cheese. You might want to serve it with a dollop of vegan sour cream or some toum instead.
Sure! If you want less heat, just leave it out. Or if you want a different flavor, swap it out for some harissa sauce.
❄️Refrigerating:
Cool completely and refrigerate in an airtight container for up to 4 days.
🔥Stovetop Reheating:
Reheat in a skillet over medium heat with a splash of plant milk or a tiny bit of olive oil.
⚡️Microwave Reheating:
Microwave in 30-second bursts, stirring between each.
NO. I mean, yes. Technically, you can. If you're absolutely cornered into freezing it, fine, just please don't share it with me after you chisel off the freezer burn with an ice pick. Potatoes are always better not frozen, IMHO.
✌️You'll love these vegan breakfast recipes too:
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Vegan Breakfast Hash
Equipment
Ingredients
- 2 tablespoons vegan butter
- 1 ½ lbs. russet potato 1 cm. diced (should be 4 cups diced)
- 1 cup onion diced
- 1 red bell pepper diced
- 8 slices vegan bacon diced
- ½ cup unsweetened plant based milk
- 4 teaspoons chipotle peppers in adobo sauce minced
- ¾ teaspoon salt or to taste
- 1 cup vegan cheddar cheese shreds
To garnish and serve:
- Hot sauce optional
- 1 tablespoon Jalapeño minced (optional)
- 2 scallions thinly sliced
- ¼ cup cilantro leaves
Instructions
- Melt the butter in a large skillet over medium heat. After 90 seconds, when the butter is melted and hot, add the diced potatoes in an even layer. Cook for 10 minutes, turning every 2 to 3 minutes to ensure even browning.
- Add the diced onion, red bell pepper, and bacon and continue cooking for 4-5 minutes, stirring occasionally, until the vegetables are softened and the potatoes are tender.
- In a small bowl, whisk together the plant-based milk, chipotle peppers, and salt.
- Pour the chipotle milk mixture into the skillet and stir to combine. Reduce the heat to medium-low and cook for 3-4 minutes, allowing the liquid to reduce.
- Stir the contents of the pan and sprinkle on the vegan cheddar cheese evenly over the top and cover the skillet. Cook for 2-3 minutes, or until the cheese has melted. Remove from heat.
- Garnish with hot sauce and minced jalapeños, if using, sliced scallions, and cilantro leaves before serving.
Notes
Spread potatoes in a single layer. Overcrowding = steam = sad, mushy hash. A little space equals crispier cubes and fewer brunch regrets. 🔥 Seariously Wide Load:
Use a wide skillet so the potatoes get maximum contact with the pan. More surface = more crispy bits = more brunch glory. 🧀 Nacho Average Meltdown:
Once the cheese is on, cover the pan so it melts evenly. No lid? Flip a baking pan over the top or get creative with heat-safe improvisation.
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HEATHER says
Delightful. Hubby was thrilled and likened it to corned beef hash which he loved and missed
Tee Hansen says
Bowl life is the best life! This was absolutely killer! 🔥 Only had sweet potatoes lying around, but damn if it wasn't delicious anyway!