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Vegetarian Sweet Potato and Greens Breakfast Hash Recipe

Vegetarian Sweet Potato and Greens Breakfast Hash Recipe

This one-pan vegetarian sweet potato and greens breakfast hash recipe will provide 4 days of breakfast in less than 30 minutes. Use this recipe as an outline to turn-last-night’s leftovers into an imaginative breakfast feast. 

 

Key to a Quick Breakfast Hash 

A quick way to prepare a potato breakfast hash is crisping small diced potatoes before incorporating any of the other ingredients. This can be challenging without the use of a ton of oil, but isn’t impossible; small dice the sweet potato to ensure quick cooking and optimal browning.

Vegetarian-Sweet-Potato-and-Greens-Breakfast-Hash-Recipe

Pro tip: Prepare your hash in a large cast-iron skillet; you’ll get better flavor development due to the intense amount of heat the skillet holds. 

Utilize the ingredients below, or change it up by substituting whatever you have in the fridge; for an easy vegetarian protein substitution utilize tempeh or Trifecta beyond meat burgers instead of tofu. Preparing a breakfast hash is a great and sustainable way to turn last-night's leftovers into extra meals for the week!

How to Prepare Vegetarian Sweet Potato and Greens Breakfast Hash Recipe:

Prep Time: 5 minutes 
Cook Time: 25 minutes 
Servings: 4

Ingredients

  • 1 medium potato, small diced 
  • 2 tablespoon coconut oil 
  • 16 oz extra-firm tofu 
  • 3 tablespoon nutritional yeast
  • 1 bell pepper, small diced 
  • 1.5 cups thinly chopped collard greens, dandelion greens, spinach, or kale 
  • 1.5 teaspoon garlic powder 
  • 1 tablespoon onion powder 
  • 2 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ¼ cup chopped parsley 
  • 1 lemon, juiced 

Tools

  • Medium skillet or cast iron pan
  • Small bowl 
  • Knife and cutting board
  • Measuring spoons & cup 
  • Spatula 

Step 1: Preheat your Skillet and Cook Potatoes

Heat a large skillet over medium-high heat and add two tablespoons of coconut oil. Add in the small diced sweet potato and cook for 8 minutes, stirring occasionally. The potatoes will start to brown and crisp up. While the potatoes are cooking, move on to step 2.

Vegetarian-Sweet-Potato-and-Greens-Breakfast-Hash-Recipe

 

Step 2: Mix Your Tofu with the Dried Spices

Remove the tofu from its packaging and crumbIe it into a small bowl. Add the nutritional yeast, onion powder, garlic powder, black pepper, paprika, and pinch of salt. Mix to combine then set aside.

Vegetarian-Sweet-Potato-and-Greens-Breakfast-Hash-Recipe

Step 3: Add the Bell Pepper and Greens to Skillet

Once the potatoes start to get tender and browned, add in the diced bell pepper and greens if you are using a hearty green like collard greens or kale. Saute the potatoes and peppers for 3 minutes. If you are using any other roasted vegetables, add them right now as well. 

Vegetarian-Sweet-Potato-And-Greens-Breakfast-Hash-Recipe

If you are using leafy greens such spinach, dandelion greens, or arugula, wait to add those at the very end, after the tofu, as they will cook extremely fast. 

If the potatoes and peppers start to stick to the bottom of the skillet or pan, add a tiny amount of water or vegetable stock to prevent the ingredients from burning; this is called deglazing the pan. 

Step 4: Finish by Adding the Tofu 

Add the Tofu and cook for 5 minutes, stirring occasionally until the tofu is firm and cooked through. Season with salt and pepper, a squeeze of lemon, and top with parsley. Then Dig in!

Serving, Storing, and Reheating

Vegetaran-Sweet-Potato-and-Greens-Breakfast-hash-Recipe

If you are adding this recipe to your weekly vegetarian meal prep, be sure to portion and cool the hash uncovered in the fridge for proper food safety. This recipe will keep for up to 6 days in the refrigerator and can be reheated in the microwave or in a skillet.  

Here are some creative ways to utilize this recipe: 

  • Turn this recipe into a breakfast taco by checking out these low-carb  breakfast tacos prepared with crispy jicama shells! 
  • Make a high protein avocado toast by adding this cheesy vegetarian scramble to our mushroom avocado toast recipe. 
  • Add 1 can of black-eyed peas to bump up the protein content! 

Shop Vegetarian

Consuming a nutritionally balanced, plant-based diet requires a bit of effort. Be sure to prioritize an intentionally stocked pantry and fridge with variety and value.

Check out our Vegetarian Meal Prep Kit for more tricks to optimize your meal prep!

Vegetarian Sweet Potato and Greens Breakfast Hash Recipe

COOK TIME:

25 min

PREP TIME:

05 min

YIELD:

4

DESCRIPTION

This one-pan vegetarian sweet potato and greens breakfast hash recipe will provide 4 days of breakfast in less than 30 minutes. 

INGREDIENTS

  • 1 small sweet potato, small diced
  • 2 tablespoons coconut oil
  • 16 oz extra-firm tofu
  • 3 tablespoon nutritional yeast
  • 1 bell pepper, small diced
  • 1/5 cups thinly chopped collard greens, dandelion greens, kale, or spinach
  • 1.5 teaspoons garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped parsley
  • 1 lemon, juiced

INSTRUCTIONS

  1. Heat a large skillet over medium-high heat and add two tablespoons of coconut oil. Add in the small diced sweet potato and cook for 8 minutes, stirring occasionally. The potatoes will start to brown and crisp up. While the potatoes are cooking, move on to step 2.

  2. Remove the tofu from its packaging and crumbIe it into a small bowl. Add the nutritional yeast, onion powder, garlic powder, black pepper, paprika, and pinch of salt. Mix to combine then set aside.

  3. Once the potatoes start to get tender and browned, add in the diced bell pepper and greens if you are using a hearty green like collard greens or kale. Saute the potatoes and peppers for 3 minutes. If you are using any other roasted vegetables, add them right now as well. If you are using leafy greens such spinach, dandelion greens, or arugula wait to add those at the very end, after the tofu, as they will cook extremely fast. If the potatoes and peppers start to stick to the bottom of the skillet or pan, add a tiny amount of water or vegetable stock to prevent the ingredients from burning; this is called deglazing the pan.

  4. Add the tofu and cook for 5 minutes, stirring occasionally until the tofu is firm and cooked through. Season with salt and pepper, and a squeeze of lemon. Then, dig in!

NUTRITION FACTS

Servings: 4 | Calories Per Serving: 220

  • Total Fat 13g
    17%
  • Cholesterol 0mg
    0%
  • Sodium 125mg
    5%
  • Total Carbohydrates 13g
    5%
  • Sugars 3g
    0%
  • Protein 14g
  • Vitamin A
  • Vitamin C