Vegan Mushroom & Potato Hash

 A tasty vegan mushroom and potato hash topped with herby yoghurt and sriracha. Serve with toasted bread for breakfast or brunch.

Vegan Mushroom & Potato Hash

I had to re-create this vegan mushroom and potato hash after enjoying it in a cafe.

My mum broke her wrist, so we ended up visiting a wee cafe not far from the hospital that had a great vegan selection.

We mostly enjoyed lunch options like soup or toasties and salad, but one day we arrived earlier and they were still serving their breakfast menu.

My mum and Graham both plumped for the full-cooked vegan breakfast but I decided to try the hash.

Oh my goodness, I was so glad I did and after thinking about it constantly, I decided I had to recreate it.

Boy, it's good!

So what is a breakfast hash?

Breakfast hash is generally a meat, potato and onion dish, that is often topped with eggs.

Not to be confused with hash browns, which are grated potatoes, sometimes combined with onion and shaped into patties before they are fried.

The ingredients in a hash are usually cubed into similar sized small pieces, before they are cooked.

You can really have fun when you create vegan versions and add different veg to the potatoes.

Potato hash around the world

Many countries have their own version of hash.

• UK - Made in the UK from the 14th Century using whatever meat was available and called Hache or Hachy and was popular again during World War II as a way of using up scraps and making their ingredients go further.
• USA - In the US it has been made since the 18th Century. They even had hash houses that served Corned Beef Hash.
• DENMARK - In Denmark it's called Biksemad, which means 'tossed together food'.
• SWEDEN - In Sweden it is called Pyttipanna which means 'put in pan'.
• GERMANY - In Germany it is called Labskaus and can often have beetroot or herring added.
• AUSTRIA - In Austria it is called Gröstl and is topped with a fried egg.
• SPAIN - Spain have a similar dish called Picadillo and tomatoes are included.
• PORTUGAL - In Portugal it has lots of garlic added to it and is called Carne Moída Refogada and served with rice.
• BRAZIL - In Brazil it is often used as the filling for Empanada.
• PHILIPPINES - In the Philippines it is served very like the Spanish style for breakfast and is called Carne Norte Con Patatas.

Vegan hash can be made with vegetables like my breakfast hash recipe, or they can be made in more of a traditional style with meat-free mince, potatoes and onions.

Also, try the traditional Scottish potato dish called Rumbledethumps.

What you need to make this hash recipe

Here are the simple ingredients you need for this delicious breakfast or brunch dish.

Breakfast Hash

• Olive Oil - or rapeseed oil
• Onion
• Mushrooms - close capped, button or large flat mushrooms
• Potatoes
• Garlic
• Chilli Flakes - or fresh chilli pepper
• Paprika
• Oregano - dried
• Tomato Puree
• Salt & Pepper

To Serve

• Greek Yoghurt - vegan greek or plain yoghurt
• Lemon Juice
• Garlic Powder - or granules
• Parsley - dried or fresh
• Sriracha
• Toast - toasted bloomers bread or sourdough bread
• Garlic - clove

Variations to the recipe

Here are a few tweaks you can make to the recipe.

• Sweet Potato - use sweet potato instead of normal potatoes, skip the mushrooms and add peppers and spinach.
• Full Cooked Breakfast - serve with vegan sausages, grilled tomatoes, baked beans and potato scones.
• Tacos - serve in tacos topped with grated vegan cheddar, salsa, vegan sour cream (creme fraiche or yoghurt) and guacamole.
• Burrito - serve them wrapped in a large flour tortilla with salad leaves, grated vegan cheddar and sriracha.

Adding greens

Adding greens to a dish is always a good idea.

Add a handful or either spinach or kale when you are cooking the onions and mushrooms.

Toppings for potato hash

I top potato hash with a herby yoghurt topped with sriracha, but here are a few more topping ideas.

1. Salsa & guacamole
2. Grated vegan cheddar
3. Guacamole & vegan sour cream (or creme fraiche)
4. Vegan ranch dressing
5. Plain yoghurt, slices of avocado and sweet chilli sauce (or sriracha)

Serve mushroom, potato hash with this creamy vanilla smoothie with apple juice.

How long will it keep?

Potato hash can be kept in an airtight container in the fridge for 3-4 days.

Reheat in the microwave, or in the oven (covered with foil).

Love mushrooms, try this gorgeous Mushroom Soup with Fennel & Dill.

More vegan breakfast ideas to try

Here are a few more breakfast ideas for you to try next.

1. Apple Cinnamon Overnight Oats
2. Banana Pancakes
3. Blueberry Ginger Muffins
4. Blueberry & Lemon Oaty Breakfast Bars
5. Creamy Blueberry, Banana & Coconut Porridge
6. Mini Oat Pancakes with Cinnamon
7. Scottish Tattie Scones

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How to Make Vegan Mushroom & Potato Hash

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF.

Step 1

• Dice the potatoes and cook until tender, in the microwave (in a bowl with water) or in a pan.
• In a large pan or frying pan, saute the garlic and onion with olive oil.

Step 2

• Once the onions are soft add herbs and spices and season with salt and pepper (full printable recipe below).
• Cook the mushrooms until they are soft and the water they released has cooked in.

Step 3

• Add the potatoes, tomato puree and water and cook for a few minutes until the flavours have combined and the sauce has thickened.

Step 4

• Divide the hash up into one large or two individual baking dishes.
• Now make up the dressing.  Add the yoghurt and flavourings to a small bowl.

Step 5

• Mix the dressing until well combined and taste to check the seasoning.
• Toast your bread.
• While the bread is toasting pop the hash under the grill (broiler) or in an air fryer for a few minutes to crisp the top.
• Once the bread is toasted, rub it with a peeled garlic clove.
• Serve the hash topped with the yoghurt dressing and a drizzle of sriracha, which the toasted garlicky bread on the side.
• Enjoy!

hash, potato hash, vegan hash, vegan breakfast hash, vegan potato hash, potato & mushroom hash

breakfast, brunch

British, vegan

Yield: 2

Author: Jacqueline Meldrum

Vegan Mushroom & Potato Hash

A tasty vegan mushroom and potato hash topped with herby yoghurt and sriracha. Serve with toasted bread for breakfast or brunch.

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

Hash

• 350g (12 oz or 2 large baking potatoes), peeled and cubed
• 1 tablespoon olive oil
• I onion, halved and sliced
• 2 cloves garlic, crushed or grated
• 1/2 teaspoon chilli flakes
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• salt and pepper
• 285g (10 oz or 7 large) closed cup mushrooms, chopped
• 2 tablespoons tomato puree
• 3 tablespoons water

Toppings

• 4 tablespoons vegan Greek yoghurt (or plain yoghurt)
• 1 teaspoon lemon juice
• 1/4 teaspoon garlic powder (more if you like)
• 1/2 teaspoon dried parsley
• 2 teaspoons sriracha (hot sauce)
• Salt & pepper

To Serve

• 4 slices bloomers bread (or sourdough bread)
• 1 clove garlic

Instructions

1. First cook the potatoes. I cooked them in a bowl covered with water in the microwave for 6-7 minutes, but you could cook them in a pot or steam them.
2. While the potatoes are cooking, saute the onion and garlic in a large pan or frying pan until soft.
3. Add the chilli flakes, paprika, cumin, oregano and salt and pepper and mix well.
4. Add the mushrooms, mixing well, until soft.
5. Add the cooked potatoes and cook gently for 10 minutes to give the flavours time to develop.
6. Add the tomato puree and water and cook for another few minutes.
7. While that is cooking make up the dressing. Mix the yoghurt with the lemon juice, garlic and parsley and season with salt and pepper.
8. Add to two individual serving/oven dishes and pop under the grill (broiler) or in the air fryer for a few minutes to crisp the top.
9. While the hash is crisping up toast the bread then rub it with a garlic clove (skin off).
10. Serve the hash topped with some of the herby yoghurt dressing, with a drizzle of sriracha and the toasted garlicky bread on the side.
11. Enjoy!

Notes

• If you are adding spinach or kale, add it at the same time as the tomato puree and water, this will allow it enough time to wilt.
• Potato hash can be kept in an airtight container in the fridge for 3-4 days.
• Reheat in the microwave or in the oven covered with foil.

Nutrition Facts

Calories

774.47

Fat (grams)

27.68

Sat. Fat (grams)

6.09

Carbs (grams)

116.31

Fiber (grams)

4.94

Net carbs

111.39

Sugar (grams)

56.98

Protein (grams)

18

Sodium (milligrams)

1058.63

Cholesterol (grams)

4.35

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