Vegetable hash is a healthy skillet breakfast that is easy and quick to make. Plus you will get all the nutrients from the vegetables. This veggies hash is great as a side dish too.
This skillet hash is amazingly easy and delicious. You can play around with seasonings and spices to make your favorite flavors. Whatever spices you add to the veggies, this skillet breakfast is too good for all.
Vegetable hash is completely vegan-friendly and gluten-free. If you are vegan add vegan protein or vegan meat. Also, add any vegetables of your choice. Check out my Asian vegetable stir-fry. This vegetable hash is different than Asian vegetables, including the spices/ seasonings as well as the type of veggies.
Easy Vegetable Hash Breakfast Skillet
For this vegetable hash, I have taken potatoes, green beans, carrots, green peas, cauliflower, and crispy tofu. You can add any vegetable you want to add.
If you are vegetarian you can also add cottage cheese in place of tofu.
You can also add other plant-based proteins like beans (kidney beans, pinto beans, black beans, lobias), chickpeas, vegan sausages, TVP meat, etc.
This is an easy and quick recipe that doesn't require any preparation other than chopping the veggies that won't take more than 10 minutes. And cooking them won't take more than 12 - 15 minutes.
Vegetables - potatoes, carrots, cauliflower, green beans, green peas
Extra Firm Tofu - for protein add. substitute - cottage cheese/ black beans/ chickpeas/ kidney beans
Onion - Substitute onion powder
Minced garlic - substitute - garlic powder
Seasonings - taco seasonings (cumin powder, paprika, cayenne powder, oregano), red pepper flakes, salt & black pepper to taste
Olive oil - Any neutral-tasting oil
How To Make One Skillet Vegetable Hash?
This is a simple process with few steps involved in it. First, I make crispy tofu/ paneer. Then saute the veggies, add spices, and cook till the veggies are cooked perfectly tender. In the end, add crispy tofu. Veggies hash is all ready to serve.
Step 1 - Make Crispy Tofu
Press the tofu hard to get rid of the extra water. Now add 1 tsp oil and some seasonings (paprika, cumin, garlic powder, pinch of salt, half a tsp corn starch) to the tofu. Rub to marinate the tofu well. Leave it for 5 - 10 minutes.
Heat oil in a griddle. Saute the marinated tofu till it turns crispy on the outside. This won't take more than 3 - 4 minutes. Remove once done and keep aside for further use.
Step 2 - Saute Veggies
In the same pan, add sliced onions, and minced garlic and saute for 2 - 3 minutes or till they turn translucent. Now add the diced veggies. Stir-fry on high heat for a minute or two, stirring occasionally.
Add the spices, salt, and pepper to the veggies. Stir to mix them all. Reduce to low flame/ heat. Cover with a lid and cook for another 6 - 8 minutes (or 10 minutes if cooking on large batch size) or till the vegetables are cooked perfectly tender and not mushy.
In the end, add the crisped tofu and some finely chopped fresh herbs, and a dash of lemon juice to the pan of sauteed veggies (vegetable hash).
Storage + Reheat The Leftover Vegetable Hash
You can store them for 4 days in the refrigerator with proper air-tight container packing. These are also freezer friendly and hence great for weekday meal planning. They stay good for 2 - 3 months when stored in the freezer.
To store in the freezer, cool them completely without covering them first. Once these are cold to room temperature, transfer them to freezer-friendly bags and store them in the freezer. Pack them in batch-size quantities that you may consume in one go.
To reheat, microwave them for 1 minute. Then heat at 400 F for 4 - 5 minutes till they are warm enough.
Note that they may not be as crispy as they are before storing. However, an air fryer is also a great option to reheat frozen foods. Check out my air fryer roasted vegetables.
What to serve with vegetable hash?
Vegetable Hash Breakfast Skillet
- 1 Skillet/ Pan with lid
- 1 Spatula
- 2 medium potatoes
- ¼ cup green beans
- ¼ cup green peas
- ¼ cup carrots
- 1 medium onion sliced
- ¼ cup red pepper diced
- 1 cup diced tofu (pressed)
- 1 tsp corn starch
- 2 tbsp vegetable broth
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp paprika
- ½ tsp cayenne pepper
- 1 tsp garlic powder or 3 cloves garlic minced
- salt to taste
Alternatively Take Taco Seasoning 1½ - 2 tbsp
- Prep the veggies. Peel off the potatoes, dice into bite-sized pieces.
- Wash the potatoes once or twice to get rid of the starch and make them crispier.
- Take the tofu pieces in a mixing bowl.
- Add 1 tsp oil, cornstarch, and 1 tsp seasonings to the tofu.
- Rub to mix them well. Now let it sit for 5 - 10 minutes to marinate the tofu.
- Heat oil in a skillet and place the marinated tofu cubes.
- Cook each side for 1 - 2 minutes, till they turn golden brown and crispy.
- Once tone remove the tofu from the pan.
- Now add potatoes and cover the pan with a lid.
- Cook for 3 - 4 minutes stirring them once occasionally.
- Then remove lid and add other vegetables.
- Give the veggies a nice stir.
- Add the seasonings and stir again.
- Add 2 tbsp broth or water and stir all.
- Now cook on low - medium heat for 5 - 7 minutes covering with the lid.
- Now turn to high heat for last 1 minute giving them a nice gentle stir.
- Cook till the veggies are cooked well and all liquid evaporated completely.
- In the end add the crispy tofu and toss once.
- Add some cilantro leaves or parsley leaves finely chopped and remove from heat.
- Serve hot.
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