Easy breakfast skillet with vegan fried egg
This vegan breakfast hash with a vegan fried egg is perfect for a weekend brunch. You can make it in about twenty minutes. Healthy, full of veggies and delicious. Top it with a vegan fried egg that has runny egg yolk. Easy to find ingredients.
Ingredients
This vegetarian hash requires easy-to-find ingredients. Plus, it’s customizable, so you can use whatever are your favorite vegetables.
If you need a jumping off point, the ingredients I use are:
- mushrooms
- zucchini
- onions
- frozen hash browns
- garlic powder
- onion powder
- salt
- bell peppers
- vegan cheese (optional)
- vegan breakfast sausage (optional)
The vegan fried egg is super easy to make. You will need:
- medium or firm tofu
- corn starch
- garlic and onion powder
- black salt (also called kala namak) this is essential to get the “eggy ” flavor
- turmeric
- water
I added a couple of seasonings to the egg yolk, but the recipe was originally by Sam at It doesn’t taste like chicken. Check out her blog!
This vegan breakfast skillet is
- healthy
- vegan
- gluten free
- dairy free
- quick and easy to make
Helpful tips
Instead of cooking the potatoes from scratch, you can save a lot of time by getting frozen hash browns. Not the patties, but the shredded hash browns.
You can also get frozen southern style potatoes, of you want the potato cubes, and not the potato shreds. Both are naturally vegan, but read the ingredients just to make sure there’s no butter or sausage.
This tastes really good if you add vegan breakfast sausage and cheese, but it’s not required. I love Beyond Meat or Gardein Breakfast Sausage Patties.
Where to find black salt
Black salt is essential to use in this recipe. It’s what gives the vegan egg yolk that sulfur, eggy flavor.
You can buy black salt (also called kala namak) at an Indian grocery store, or you can easily order it online here.
It’s extremely affordable and it will last for a long time in your cupboard. It’s good to have on hand any time you want to make an eggy like breakfast like for my vegan breakfast casserole, or my vegan quiche cups
Storing tips
This works great as a breakfast meal prep. You can make a big batch of the vegan hash, and then store it in the fridge of freezer in an air tight container. Then, just warm it up on the stove or in a microwave.
Yes, this freezes well, except for the vegan egg. You should make that fresh every time. The vegan egg yolk can be made ahead of time and stored in the fridge or freezer, though.
How to make this recipe oil free
If you want to make this vegetarian hash oil free, it will just make the potatoes a little bit more mushy. It’s no big deal though. Just use water or vegetable broth instead of oil.
Is this recipe gluten free?
Yes, this vegetarian hash is gluten free. If you add vegan sausage or cheese, make sure to read the ingredients of those products to make sure they’re gluten free.
More vegan breakfast recipes
Vegan egg and sausage breakfast sandwich
Grapefruit salad
Eggless french toast
Vegan hash with vegan fried egg
Equipment
- cast iron skillet
Ingredients
Vegan hash
- 2 tablespoons oil
- 2 cups frozen southern style potatoes
- 2 cups frozen bell peppers diced
- 1 small onion diced
- 1 cup white button mushrooms sliced
- 1 cup zucchini diced
- ½ cup vegan breakfast sausage optional
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt add more if needed
- pepper to taste
- 1 cup vegan shredded cheese optional
Vegan fried egg
- 8 ounces firm tofu about half of a block
- 1 cup water
- 3 teaspoons corn starch
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon turmeric powder
- 1 tablespoon vegetable oil
- ¾ teaspoon black salt
Instructions
- Cut a block of tofu in half lengthwise and press the water out (while we make the hash) either with a tofu press, or by putting some heavy pans on top of the tofu.
- Put a large cast iron skillet on medium heat and add the oil
- Once the pan is heated up (after 2-5 minutes) add the frozen potatoes. Let them cook until they become crispy and golden brown, about 5-10 minutes.
- Push the potatoes to one side to leave the pan exposed to add all of your chopped vegetables. Add the zucchini, mushrooms, bell peppers, onions, and optional vegan breakfast sausage.
- Add garlic powder, onion powder and salt and cook until vegetables become soft and warmed through – about 5-8 minutes. Stir everything together after vegetables are cooked.
- Now that the tofu is pressed, slice the tofu in half one more time, lengthwise, so you have two pieces. Grab a coffee mug or large cup and cut tofu out into a circle. This is optional, it will just give the tofu egg the fried egg shape. Cut a small hole into the middle of the tofu, to create the look of a fried egg, and this is also where you will pour the egg yolk. All of the excess tofu scraps, just chop up and add to the hash.
- Create some space for the tofu in the pan to have access to the bottom of the pan by moving the hash over a bit. Put a little more oil on the pan and then set the tofu into these circles to give the tofu a chance to warm up. Flip tofu to the other side after a minute or two. Season the tofu with garlic powder, onion powder and a little black salt.
Vegan egg yolk
- Now it's time to make the vegan egg yolk. In a sauce pan, mix together all of the ingredients of the egg yolk, except for the black salt. Stir well. Once the corn starch is dissolved and mixed in well, turn the heat on medium low.
- Stir constantly until the mixture thickens. Once the mixture is thickened, add in the black salt and stir well.
- Pour the egg yolk into or over the tofu circles on the breakfast hash
- Sprinkle on some vegan cheese and cover with a lid to allow the cheese to melt for a couple of minutes. You can also put the skillet into a 400 degree oven for 5-8 minutes to get the cheese to melt and to warm everything up together.
Video
Notes
Nutrition
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