For this crowd-pleasing vegan breakfast hash, a hearty mixture of potatoes, sweet potatoes, onions, chickpeas, and firm tofu are tossed in a savory mix of spices then roasted on a sheet pan until golden and crispy. It takes about one hour, makes the best leftovers, and is the easiest way to start your day! Even if you're on the fence about eating tofu instead of eggs, this is the best way to become a total convert.
What is Vegan Breakfast Hash?
Similar to traditional breakfast hash made with potatoes, onions, and eggs, this vegan sweet potato hash recipe puts on twist on a classic while adding a slightly sweet, smoky flavor profile to make it even more satisfying.
The white potatoes and sweet potatoes are boiled until tender, then roasted with cubed tofu pieces and onion with chickpeas and spices. As the mixture cooks, it soaks up all that flavor and takes on a gorgeous, golden brown color.
It's packed with plant-based protein and is quite filling with incredible depth of flavor.
Although it is intended as a breakfast hash, it also makes the best lunch and can even be turned into sheet pan dinners on those busy nights. You truly cannot go wrong!
Why you’ll love this Vegan Breakfast Hash Recipe
- Makes a nice, hearty breakfast (or a healthy lunch served over brown rice with leafy greens)
- Satisfies those cravings for eggs really nicely without compromising on your plant-based diet
- Mix of sweet and smoky flavors to keep things interesting
- Transforms ordinary staples and seasonings into something extra special
- Great way to meal prep for a busy week
- Handy option for a weekend brunch or special gathering
Helpful Tip
To help the tofu crisp up more in the oven, dry the block of tofu with paper towels to remove any extra moisture.
Ingredients for Sweet Potato Breakfast Hash
Perhaps the best thing about this sheet pan sweet potato tofu hash is that you can find all of the ingredients in your pantry or spice cupboard. You don't need too much else!
- White potatoes - I like the mix of white and sweet potatoes, which add two different textures and flavor. Starchy potatoes, like Russet potatoes, are best for this vegan hash recipe.
- Sweet potatoes - For a sweet, tender flavor that soaks up that savory spice mixture.
- White or yellow onion
- Baking soda - To help give the potatoes a nice crispy crust.
- Firm tofu - The firm or extra firm tofu chunks are a great alternative to eggs and will offer protein to start your day off right.
- Chickpeas - For extra protein and fiber. This would also work with black beans or pinto beans.
- Seasonings - I like to use a savory, smoky blend of smoked paprika, garlic powder, onion powder, and salt. You can use regular paprika in a pinch, but smoked paprika is the best.
- Olive oil spray
Bonus tip: Be sure to spread the ingredients in an even layer to help them roast consistently.
How to Make the Best Vegan Breakfast Hash
Although there is one extra step for this recipe - boiling the potatoes - it is so worth it. Pre-cooking them makes sure they are soft and tender on the outside, but they'll crisp up nicely while roasting. It takes a little extra time, but the texture and flavor difference is well worth the effort.
- Boil potatoes and sweet potatoes for 15 min with baking soda, then drain.
- Meanwhile spread onion slices on a large baking tray lined with oil, and bake at 400 to brown and get crispy for 10 minutes.
- Add tofu, chickpeas and drained potatoes to a sheet pan with the onions and mix with a spatula. Spread the mixture into a single layer. Then season with salt, onion powder, garlic powder and smoked paprika.
- Bake for 20 minutes.
- Flip and mix and bake for another 10 minutes.
- Load up with desired toppings.
Tips for Making the Best Sweet Potato Hash
- Play with the seasonings. I highly recommend sticking to the sweet and savory flavor combo here, but you can also add some heat, like red pepper flakes, smoked chipotle, cayenne pepper, black pepper, etc. You can also use your favorite seasoning blend. The ingredients are really versatile.
- Add more veggies. More veggies is never a bad thing. Red bell pepper is a perfect match for the hearty roots, and would be a nice option to add more color. Brussels sprouts, cherry tomatoes, and even green or yellow squash can work, too.
- Make burritos or breakfast tacos. This filling makes the perfect vegan breakfast burrito. Just add your serving and favorite toppings in a tortilla, roll up, and enjoy!
Storing Suggestions
Let any leftover veggie hash cool to room temperature, then transfer to an airtight container and refrigerate for 3-4 days. To reheat, either sautee in a large skillet or microwave for a few minutes.
FAQs
This little trick actually helps the potatoes crisp up better in the oven. It's an easy tip to get crispier roasted potatoes and works great!
I like to use Mexican-inspired flavors, like fresh salsa, vegan cheese, vegan sour cream, fresh cilantro, green onions, and avocado, but there are plenty of other options out there. Some hot sauce (or red pepper flakes) would offer a nice boost of heat. For a breakfasty twist on sweet potato buddha bowls, you can also serve them over brown rice with leafy greens.
Yes! This recipe would also work well with browned vegan sausage or soyrizo for more of that umami flavor. If you find yourself missing meaty options at breakfast, this is a great option to try.
Other Delicious Vegan Breakfast Recipes
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Vegan Breakfast Hash with Tofu & Sweet Potatoes
Equipment
- large pot
- strainer
- sheet pan
Ingredients
- 4 white potatoes cubed
- 2 sweet potatoes cubed
- 1 onion sliced
- 1 tsp baking soda
- 1 firm tofu cut in cubes
- 1 can chickpeas drained
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil sprayed
Instructions
- Boil potatoes and sweet potatoes for 15 min with baking soda, then drain.
- Meanwhile spread onion slices on oiled sheet pan and bake at 400 to brown and get crispy for 10 minutes.
- Add tofu, chickpeas and drained potatoes to the sheet pan with the onions and mix with a spatula. Then season with salt, onion powder, garlic powder and smoked paprika.
- Bake for 20 minutes
- Flip and mix and bake for another 10 minutes
- Load up with desired toppings