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cast iron skillet with vegan breakfast hash and vegan fried egg

Vegan hash 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.
5 from 2 votes
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Course: Breakfast
Cuisine: American
Keyword: breakfast hash, vegan breakfast, vegan brunch
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
Calories: 1121kcal
Author: Maria

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

I added a little bit to the vegan egg yolk, but the recipe originally came from It doesn't taste like chicken's blog. Check out her website!
The has can be stored in the fridge for about a week. This also freezes well (minus the tofu).  
Store the egg yolk separately. The egg yolk can be stored in the freezer or fridge as well. 
Black salt is essential to get the eggy flavor in the vegan egg yolk. Click the link above to order some online. 
Use whatever vegetables are your favorite, you definitely don't have to use only mushrooms, zucchini and bell peppers. 

Nutrition

Nutrition Facts
Vegan hash with vegan fried egg
Amount per Serving
Calories
1121
% Daily Value*
Fat
 
63
g
97
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
1
g
Sodium
 
2980
mg
130
%
Potassium
 
1902
mg
54
%
Carbohydrates
 
100
g
33
%
Fiber
 
16
g
67
%
Sugar
 
14
g
16
%
Protein
 
39
g
78
%
Vitamin A
 
4798
IU
96
%
Vitamin C
 
226
mg
274
%
Calcium
 
248
mg
25
%
Iron
 
17
mg
94
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @DamnTastyVegan or tag #DamnTastyVegan!

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.