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vegan hash made in a large skillet

Vegan Hash

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  • Author: Brita Britnell
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


Vegan Hash is super tasty and easy to make and customize using whatever veggies you have in your fridge. We’ve loaded it with chickpeas and a rainbow of veggies; like onion, bell pepper, potatoes, zucchini, mushrooms and kale. It’s a delicious, hearty breakfast that comes together in one large skillet!


  • 2 tablespoons olive oil
  • 15 ounce can chickpeas, rinsed, drained and patted dry of moisture
  • 4 cups potatoes*, chopped (peeled if desired but I left the skin on mine)
  • 1 cup zucchini, chopped
  • 1 cup sweet onion, chopped
  • 1 medium red bell pepper, chopped
  • ½ cup baby bella mushrooms, thinly sliced
  • 2 cups kale, chopped
  • 2 large cloves garlic, minced
  • ½ teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Salt and pepper to taste


  1. In a large skillet, heat the olive oil over medium heat.
  2. Add in the potatoes and onion and cook until the potatoes begin to soften and brown just a bit, about 6 minutes. Stir in the zucchini, pepper, garlic, mushrooms, paprika, cumin, and salt and pepper. Cook 4 additional minutes until the excess moisture of the mushrooms has mostly cooked out.
  3. Stir in the kale and chickpeas and continue to cook, stirring often, until the kale has wilted and the chickpeas are heated through.
  4. Season with additional salt and pepper to taste and ENJOY!


*I used baby red potatoes

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: breakfast
  • Method: skillet
  • Cuisine: American