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Breakfast Potato Hash

Breakfast Potato Hash

Course: Breakfast
Cuisine: American
Keyword: Plant-based, vegan
Prep Time: 20 minutes
Other Recipe Components: 1 hour
Total Time: 50 minutes
Servings: 4
Calories: 231kcal
Author: Cindy Rainey
This special occasion Breakfast Potato Hash is vegan and plant-based.  It uses my Sausage Tofu Crumbles  (or vegan sausage of your choice); and is topped with my Smoky Tomato Tahini Sauce.
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  • 4 potatoes white
  • 1 cup red bell pepper diced
  • 1 cup yellow onion diced
  • 1 Tablespoon flour
  • 1/2 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 Tablespoon Italian herbs
  • 2 teaspoons garlic powder
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper finely ground
  • spritz olive oil optional
  • 16 ounces Sausage Tofu Crumbles
  • 1 cup Smoky Tomato Tahini Sauce


  • Preheat oven to 380°. 
  • Boil a large pot of salted water.
  • Wash and dice potatoes.  Put into boiling water and boil for 7-10 minutes or until just barely fork-tender.
  • While potatoes are boiling, dice onions and peppers.  Set aside.
  • While potatoes are boiling, prepare dry ingredients in a small bowl.
  • When potatoes are just barely fork-tender, drain  and run under cold water to stop cooking. 
  • Carefully layer into a large mixing bowl along with dry ingredients.  Gently toss to coat.
  • Turn onto a silicone baking sheet along with diced vegetables.
  • This step is optional - but spritz with a little olive oil before putting in oven.
  • Bake at 380° for 30-35 minutes or until a little browned and crips. Pull out of the oven.
  • Top with Sausage Tofu Crumbles - or precooked vegan sausage pieces of your choice. Return to oven for about 5 minutes till sausage is just heated. 
  • Put on a dish and top with ketchup or Smoky Tomato Tahini Sauce.


Serving: 4g | Calories: 231kcal | Carbohydrates: 38g | Protein: 15g | Fat: 2g | Sodium: 679mg | Potassium: 1224mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1310IU | Vitamin C: 74.8mg | Calcium: 131mg | Iron: 9.2mg