Vegan Breakfast Hash

This quick and easy vegan hash is hearty and savory, perfect for Easter Brunch or any special celebration! It's ready in about 30 minutes, with less than 10 ingredients. Easter is just around the corner and it's time to start planning what to make for Easter Brunch. Don't stress over what to feed your family. This quick and easy breakfast hash is a guaranteed crowd-pleaser! It's dairy-free, egg-free, cholesterol-free, and vegan & vegetarian friendly.

Author: The Urben Life

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: 136 kcal per serving

Ingredients

1 ½ pounds - baby red potatoes
8 ounces - mushrooms
2 - red bell peppers
1 - onion
1 - JUST Egg
1 cup - spinach
1 - avocado

Instructions

Preheat oven to 450F and prepare a baking sheet. Lightly coat potatoes with olive oil and season with salt and pepper. Roast for about 20 minutes, until tender.
As the potatoes roast in the oven, heat about a tablespoon of olive oil in a large skillet. Add mushrooms, chopped bell peppers, and diced onion and let cook, stirring occasionally. Season with salt, pepper, and any other desired seasonings.
Once the vegetables have cooked, push to the sides of the skillet and pour all of the JUST Egg in the middle. Scramble over low-medium heat, until just cooked through, breaking it up frequently. Stir everything together to combine.
Add cooked potatoes and spinach to the skillet and give everything one last big stir. Taste and adjust seasoning, if needed.
Serve warm straight from the skillet or in a serving bowl with sliced avocado.

Nutrition