I love this easy and delicious Vegan Potato and Veggie Hash. It’s quick to make, uses wholesome ingredients, and is highly versatile. This skillet hash combines potatoes with a rainbow of vegetables for a hearty, satisfying meal — basically the cooked version of a chopped salad, so you get a bit of everything in every bite.
Veggie Hash is Versatile
This hash is meal-prep friendly: enjoy it hot, warm, or chilled. Reheating in a skillet helps re-caramelize the potatoes and onions; alternatively, warm it in a 350°F oven for about 15 minutes until heated through.
- Breakfast: Reheat in a skillet and serve with beans, lentils, or scrambled tofu for a filling start to the day.
- Lunch: Spoon the hash over a simple green salad to brighten up a midday meal.
- Dinner: Serve as a vegetable-forward side to round out an evening plate.
- Vegetable swaps: Use whatever you have on hand, including leftover cooked vegetables — this recipe is very forgiving.
Ingredients
- Potatoes: Yukon Gold, russets, or Idaho. Sweet potatoes also work.
- Kale: Lacinato (dinosaur) kale is easy to slice thinly and wilts nicely.
- Cabbage: Choose a compact head that’s heavy for its size. Purple adds color but green cabbage is fine.
- Olive oil: Optional — you can sauté with water to make it oil-free, though potatoes and onions may not crisp as much.
- Spices: I like a Mediterranean mix of cumin, turmeric, and garlic powder. You can also use taco seasoning or Italian herbs for a different flavor profile.
Prep the Vegetables
Chop all vegetables and measure spices before you start. Cut the potatoes last to prevent browning. If prepping ahead, submerge cubed potatoes in cold water and drain before cooking.
Cut the onion in half through the stem, peel, then lay each half cut-side down and slice thinly.
Wash and dry the kale. Stack the leaves and slice them as thinly as possible for quick wilting.
Trim the bell pepper, remove the core and seeds, slice into strips, then dice.
Trim the zucchini ends, cut into long strips, then across to make small cubes.
Use about 1/4 or 1/8 of a cabbage depending on size, or pre-shredded cabbage. Lay cut-side down and slice into thin ribbons.
Slice potatoes thin, cut into strips, then dice. Smaller dice cooks faster.
Make the Potato and Veggie Hash
When vegetables are prepped, heat a heavy skillet over medium-high heat.
When the skillet is hot, add the oil if using, then the potatoes. Stir to coat and spread them evenly. Let cook undisturbed for 2–3 minutes to develop browning.
Add the onions, stir to coat, then leave to begin caramelizing. If the pan dries out, add 1–2 tablespoons of water to prevent sticking.
Add the zucchini and bell pepper, sprinkle on spices, and mix well.
Stir and add 1–2 tablespoons of water if needed to keep the pan moist. Cook for another 2–3 minutes, stirring occasionally.
Stir in the kale and cabbage. Add a splash of water if the pan looks dry and continue cooking until the greens wilt.
If you prefer the cabbage with a bit of bite, turn off the heat while it’s still slightly crisp and let it rest to finish wilting. Taste and adjust salt, pepper, or add fresh parsley before serving.
Debra’s Pro Tips
- Preheat the skillet well before adding ingredients.
- Let each vegetable sit undisturbed after adding so it can brown or caramelize — that adds flavor.
- A heavy cast-iron skillet and a metal spatula yield the best sear on the potatoes.
- Add 1–2 tablespoons of water as needed to prevent sticking and avoid excess oil.
- Cut potatoes last to avoid oxidation and color change.
- Want a meatier texture? Thinly sliced shiitake mushrooms added with the potatoes create umami and a satisfying bite.
If you make this recipe, consider rating it and leaving a comment. Share your photos on Instagram by tagging @dkhealthcoach and using #debraklein so I can see your version.
📖 Recipe
Vegan Potato and Veggie Hash
Equipment
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Cast iron skillet
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Metal spatula
Ingredients
- 2 tablespoon olive oil
- 1 lb. Yukon Gold potatoes small dice
- 1 small onion sliced thin
- 1 small zucchini diced
- 1 red bell pepper diced
- ⅛ head of red cabbage
- 2 leaves lacinato kale sliced super thin
- ½ teaspoon cumin
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon turmeric
- ¼ teaspoon ground black pepper
- ½ cup water
Instructions
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Chop all vegetables before you begin, cutting the potatoes last so they don’t oxidize. Cut greens and onion into thin strips; dice zucchini, bell pepper, and potatoes into small cubes.
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Heat a heavy skillet over medium-high heat.
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Add oil if using. When it shimmers, add potatoes, stir to coat, spread evenly, and leave undisturbed for 2–3 minutes to brown.
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Stir and add the onion. Coat with oil and allow to begin caramelizing. If the pan is dry, add 1 tablespoon water and mix.
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Add vegetables in order of cooking time: potatoes, onions, zucchini and bell pepper, then cabbage and kale. After each addition, mix, let sit to brown, and add 1–2 tablespoons of water if needed to prevent sticking.
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This process takes about 10 minutes. Add spices after the zucchini and bell pepper (or whenever you prefer), stirring to coat evenly.
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When vegetables are cooked and wilted, remove from heat, taste and adjust seasoning. Garnish with herbs and serve warm.
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Store in an airtight container in the refrigerator for up to a week. Reheat on the stovetop in a heavy skillet until warmed through (under 5 minutes) or in a 350°F oven for 10–15 minutes.
Notes
Nutrition
Carbohydrates: 18 g
Protein: 3 g
Fat: 5 g
Note
Nutrition values were calculated with online tools and are estimates. For the most accurate results, calculate nutrition using the exact ingredients and brands you used.
Did you make this recipe?
Please leave a review below, then share a photo on Instagram by tagging @dkhealthcoach or using the hashtag #dkhealtcoach so I can see your creation.