Make this easy vegetarian hash for for one or double + the recipe for a group. It takes less than 30 minutes, has subtle veggie flavors and uses a yummy plant based sausage substitute.

This vegetarian hash post was created in partnership with Sprouts Farmers Market . I have been compensated for my time commitment. However, my opinions are entirely my own and I have not been paid to publish positive comments.
How will this dish make your life easier?
Let’s be honest, it’s hard to grocery shop at just one store. But with all the bright seasonal flavors in the produce department, wide selection of bulk ingredients, and high quality meats/meat substitutes, there are lots of options for a regular week of shopping or Easter entertaining at Sprouts.
My favorite reasons to shop at Sprouts are the big bulk section, the fact that I can always find a couple fresh fruits or veggies from my list on sale, and they've got a great Sprouts brand frozen fruit & veggie selection. I'm always pleased with how low my bill is and how pleasant my experience is in the store.
This vegetarian hash is made with simple easy to find ingredients, and introduces one new one-a plant based sausage. I liked using sausage in this simple recipe because it has herbs and spices to add flavor to the dish.
Here are a couple other spring recipes you can make for Easter: Garlic Cheesy Mashed Potatoes, Potatoes & Brussels Sprouts Au Gratin, and this 5 Minute Strawberry Sauce to top ice cream.
What makes it so good?
- Plant protein sausage
- Mushrooms
- Onions
- Green peppers
- Frozen hashbrowns
- Cheese (optional)
How do I make this hash?

Start cooking your vegetarian hash by heating up cast iron skillet over medium-high heat. Once skillet is hot, add 1 T neutral oil and 2 tablespoon plant based sausage (I used Lightlife brand at Sprouts). Break up sausage with spatula, and cook until browned and warm, about 5 minutes. Remove from skillet.
While the sausage is cooking, dice ~¼ medium sized onion, and slice 3-5 mushrooms by cutting them in half, from top to stem and then placing flat sides down and slicing thinly from top of mushroom to stem.

Add 1 T neutral oil, diced onions & sliced mushrooms to the skillet. Spread out the vegetables into one layer so they're all touching the bottom of the pan. Sprinkle about ⅛ teaspoon salt over veggies and cook for about 5 minutes, until softened and onions are translucent. Stir occasionally.

Add 1 T neutral oil, swirl around pan. Sprinkle 1 cup of frozen hashbrowns on pan, then ⅛ teaspoon salt. Spread out into one layer. Cook for 5 minutes, or until bottom starts to brown.

Flip hashbrowns and cook for another 5-7 minutes, or until they're browned and crisping up. Remove from heat once browned. Crispy hashbrowns make this vegetarian hash super tasty.
Add back sausage, veggies, and ¼ c diced green peppers back into pan, stir together and remove when everything is hot, about 3-4 minutes. Sprinkle with cheese if you'd like and serve your vegetarian hash immediately.
Optional: garnish your vegetarian hash with fresh parsley, serve with hot sauce.
Expert Tips
- Replace with ground beef or sausage if you don't have access to a plant based sausage.
- To save time, cook mushrooms & onions for ~2 minutes to start to soften, then add in hashbrowns and cook all together.
- Add more oil to the vegetarian hash if the hashbrowns stick to the bottom after 5 minutes of cooking.
FAQ
Hash usually has potato hashbrowns, vegetables, and some sort of breakfast meat. Popular vegetables in hashbrowns are onions, peppers, spinach, tomatoes & mushrooms-all of these vegetables make for great vegetarian hash.
Hash and eggs are great vehicles for more veggies in the morning. Clean out the veggies from your fridge to add to this vegetarian hash. Or add them to scrambled eggs, just like these easy microwave eggs.
Eggs, sausage, bacon, veggies, salsa, and other traditional breakfast items go great with this vegetarian hash.

How to use remaining ingredients
- Hashbrowns: Serve them with this Apple & Sharp Cheddar Omelet, or add them to these Breakfast Tacos.
- Green Pepper: Add to this Burrito Bowl or Asian Coleslaw.
- Mushrooms: Make this Instant Pot Lentil Stroganoff or these Breakfast Tacos
- Plant Based Sausage: Add to pasta, tacos (like these black bean tacos), or anything else you'd add sausage to.
Did you make this vegetable hash recipe? leave me a comment to share how it turned out!
Vegetarian Hash
Equipment
- cutting board
- knife
- Measuring Cups
- Cast iron skillet
- spatula
Ingredients
- 2 Tablespoons neutral oil divided
- 2 Tablespoons plant protein sausage
- 3-5 whole mushrooms
- ⅙ whole onion
- ¼ whole green bell pepper
- 1 cup frozen hashbrowns
- 1 Tablespoon cheese (optional)
- ¼ tsp salt divided
Instructions
- Heat up cast iron skillet over medium-high heat. Once skillet is hot, add 1 T oil and 2 tablespoon plant based sausage. Chop up sausage with spatula, and cook until browned and warm. Remove from skillet.
- Add 1 T oil, swirl around pan. Sprinkle 1 cup of frozen hashbrowns on pan, then top with ¼ teaspoon salt. Spread out. Cook for 3-4 minutes, or until bottom starts to brown. While hashbrowns are cooking, dice ~¼ medium sized onion, and slice 3-5 mushrooms by cutting them in half, from top to stem and then placing flat sides down and slicing thinly from top of mushroom to stem.
- Flip hashbrowns and cook for another 3-4 minutes. Remove from heat once browned.
- Add in another 1 T oil, diced onions, sliced mushrooms, and remaining salt. Spread out vegetables so they're all touching the bottom of the pan. Cook for about 5 minutes, until softened and onions are translucent. Stir occasionally.
- Add hashbrowns, 'sausage', and ¼ c diced green peppers back into pan, stir together and remove when everything is hot, about 3-4 minutes. Sprinkle with cheese if desired and serve immediately.
- Optional: garnish with fresh parsley, serve with hot sauce.
Notes
- Replace with ground beef or sausage if you don't have access to a plant based sausage.
- Make sure to add oil to pan when cooking plant based sausage, to get it to brown up.
- To save time, cook mushrooms & onions for ~2 minutes to start to soften, then add in hashbrowns and cook all together.
- Add more oil to hash browns if they stick to the bottom after 5 minutes of cooking.
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Anna says
I know what I'm having for dinner tonight! looks utterly delicious, I'm going to top mine with fried egg!
Rebecca says
thanks & the fried egg is such a great addition!
Marie-Charlotte Chatelain says
This looks fantastic! I shall keep my eyes peeled for that sausage! Would love to add some more savory dishes to my breakfast rut!
Rebecca says
yes, the sausage is such a good addition!
Matt @ Plating Pixels says
This recipe is amazing! Great way to get in a good dose of veggies in the morning.
Rebecca says
totally!
Katie says
Looks amazing! Can't wait to try this one.
Rebecca says
thanks!
Carrie Robinson says
Such a hearty breakfast idea! Loving all the veggies in this. 🙂
Rebecca says
great to hear!