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 two uses so far: this vegan BLTA sandwich 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 1/4 cup of water.
The steam will help cook the potatoes much faster, allowing for a fluffy interior. Add another 1/4 cup (up to 3/4 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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Vegan Sweet Potato Breakfast Hash
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Vegan sweet potato breakfast hash with smoky tofu bacon and kale: the perfect way to start your weekend!
Ingredients
- 4 tbsp olive oil, divided
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 5 cups finely diced sweet potato
- 3/4 cup water, divided
- 1–1/2 tsp salt
- 1/2 tsp pepper
- 1 cup diced tofu bacon
- 1 small bunch lacinato kale, chopped
- Toppings: vegan cheese, avocado, hot sauce, salsa
Instructions
- Prepare tofu bacon according to these instructions.
- Heat a large skillet to medium and add 2 tbsp olive oil.
- Add onion and sauté 5-7 minutes, until softened. Add garlic and continue cooking 1-2 minutes. Increase heat to medium-high and add diced sweet potato, salt, pepper and 1/4 cup water. The steam will help cook the potatoes faster. Once the pan dries out, add another 1/4 cup of water, up to 3/4 cup total, until the potatoes are fork tender.
- Add remaining olive oil and let the potatoes crisp up around the edges. Add the tofu bacon and kale and continue cooking until wilted.
- Serve topped with vegan cheese, avocado and hot sauce.
Notes
If you don’t want to use the steaming method, leave out the water and cook the potatoes at a lower heat. It will take a bit longer for the potatoes to become tender.
Keywords: vegan breakfast hash
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