Vegan Sweet Potato Breakfast Hash

Vegan sweet potato breakfast hash with smoky tofu bacon and kale: the perfect way to start your weekend!

No eggs, no problem! This vegan breakfast hash is packed with flavor and savory goodness. It's plenty filling, too – perfect for a brunch.

Ingredients

Tofu Bacon

We recently shared our recipe for this insanely delicious tofu bacon. It's smoky, chewy, crispy, salty and so versatile! Since we're just a little obsessed, we've been adding it to just about everything.

My favorite uses so far: this vegan BLTA sandwich, this BLT salad with vegan ranch and this breakfast hash!

I'm not a huge fan of most vegan meat substitutes, other than a few specific brands like Field Roast, which is actually made with grains, veggies and spices. When it comes to vegan bacon substitutes, I vastly prefer our tofu bacon. Sure, it's not that similar to real bacon, but it tastes AMAZING.

It does take a bit of extra preparation to make the tofu bacon before adding it to the hash. If you plan to make this for brunch, I suggest making the bacon the night before so you can throw this together a bit faster in the morning!

You can reheat the tofu bacon in a skillet to crisp it up before adding to the hash.

Sweet potato hash

Sweet potatoes are the main component of this vegan breakfast hash. To ensure they cook evenly (crispy on the exterior, fluffy on the interior), we sauté them in the skillet, adding a bit of water to steam them before crisping them up.

Whether you peel or don't peel your potatoes is up to you. I prefer them with skin on. Plus, the skin contains a whole lot of nutrients! Just be sure to give them a good scrub to remove any dirt.

Sauté a diced onion in the skillet until softened and slightly caramelized. Stir in some minced garlic, then add the sweet potatoes. Heat to medium-high, sauté for a few minutes until they start to soften, then add in ¼ cup of water.

The steam will help cook the potatoes much faster, allowing for a fluffy interior. Add another ¼ cup (up to ¾ cup total) once the pan dries out.

When the potatoes are fork tender, add the remaining olive oil, increase the heat slightly and continue cooking until the edges are crispy and slightly browned.

Kale + toppings

Once the potatoes are mostly cooked, add in your diced tofu bacon along with a big handful of leafy greens. Just about any variety will do, but we prefer kale. It doesn't wilt quite as much as other greens, so it holds up better to the potatoes and bacon.

Once the kale is wilted, your breakfast skillet is all ready to go!

When it comes to toppings, I love adding some vegan cheese, avocado and hot sauce. You could also add salsa, fresh herbs, spicy vegan mayo, etc.

If you're not vegan, you could also crack an egg or two in the skillet. Up to you!

More vegan brunch recipes you'll love:

• Savory Mashed Potato Waffles
• Southwest Black Bean Breakfast Skillet
• Carrot Lox Platter
• Bloody Mary Bar
• Fluffy GF/Vegan Waffles
• Vegan Spelt Cinnamon Rolls via Occasionally Eggs

If you make this vegan sweet potato breakfast hash, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.

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