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Breakfast Hash

  • Author: Brita Britnell
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


Easy and delicious Breakfast Hash that comes together in just one big pan!



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

  • Category: breakfast
  • Method: skillet
  • Cuisine: american

Keywords: skillet hash, vegan hash, vegan breakfast