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vegetarian hash on a pink plate next to a bag of hashbrowns

Vegetarian Hash

Make this easy vegetarian hash for Easter breakfast. It takes less than 30 minutes, has subtle veggie flavors and uses a yummy plant based sausage substitute.
Course Breakfast, Brunch
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1 people
Author Rebecca


  • cutting board
  • knife
  • Measuring Cups
  • Cast iron skillet
  • spatula


  • 2 Tablespoons neutral oil divided
  • 2 Tablespoons plant protein sausage
  • 3-5 whole mushrooms
  • whole onion
  • ¼ whole green bell pepper
  • 1 cup frozen hashbrowns
  • 1 Tablespoon cheese (optional)
  • ¼ tsp salt divided


  • 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.


  • 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.