Vegan Brunch Hash

This one-dish wonder (cast iron skillet or pan) is the perfect addition to your weekend brunch! Loaded with protein and packed with flavour, our colourful Vegan Brunch Hash is easy to make and an impressive entreé to serve up at your next brunch.

Every time the weekend rolls around, we look forward to cooking up a brunch extravaganza. Whether it’s just for us or for a hungry group of friends, we love the thought of cooking a big meal and enjoying it in good company.

Weekend brunch is the best and most important meal of the week! There are many reasons for this, but here are our top 5… 

  1. It’s a time saver! Who has time to make three meals a day… NO THANK YOU. Especially when you are trying to sleep in or busy enjoying your weekend plans. Brunch is perfect to cut that down to two. 
  2. Brunch is the best excuse to socialize and catch up with your friends. Whether you and your pals are recovering from the night before or just looking for a good gossip session, it’s always better to have delicious food to fuel that convo.
  3. So much variety. Brunch bridges the gap of more traditionally sweet brekky foods and savoury lunch fare, letting you have both!
  4. With so many options to cook and choose from, it is the perfect meal for sharing. Try to convince us there is a more shareable meal than brunch. You won’t be able to. 
  5. Everyone loves a brunch photoshoot. Did you really even have brunch with friends if there is no photographic evidence? Brunch comes with an unbeatable aesthetic, so always come prepared to capture the perfect shot. 

So, while you’re gathering up your friends to kickstart the weekend or getting ready to recap the crazy things that happened the night before, there should be no reason to stress about what to make. Our ​​Vegan Brunch Hash is our latest obsession and will impress everyone! This one-dish wonder is the ultimate brunch pick and super easy to make. In fact, most of the time on this one is spent baking away in the oven.

The base of this hash starts with two types of potatoes that were a must for us. The yellow potato provides a rich, buttery taste, while the sweet potatoes add a subtle sweetness and pop of colour. Packed with veggies galore, two types of protein, and lots of spices, the hash is hearty and flavourful! Finally, it’s topped with crispy and crunchy kale and fresh herbs and just like that, it’s ready for the brunch table. You probably know this by now, but brunch truly is the iconic duo of breakfast and lunch that we all need in our lives at least once a week. Brunch is the dream team meal and the only things it needs are this tasty Vegan Brunch Hash and you and your dream team to enjoy it!

Vegan Brunch Hash

  • Servings: 4-6
  • Print

This one dish wonder (cast iron skillet or pan) is the perfect addition to your weekend brunch! Loaded with protein and packed with flavour, our colourful Vegan Brunch Hash is easy to make and an impressive entreé to serve up at your next brunch.


  • 4 tablespoons olive oil, divided
  • 1 medium yellow potato, diced
  • 1 medium sweet potato, diced
  • 1 yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 red pepper, diced
  • 1 cup cremini mushrooms, sliced
  • 2 vegan sausages, crumbled (we used Field Roast)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 can black beans, drained and rinsed
  • 2 cups kale, finely chopped
  • 2 tablespoons cilantro, roughly chopped 1 avocado, sliced (optional)


1. Preheat the oven to 400°F (204°C).
2. Add the diced potatoes and sweet potatoes to a large cast iron skillet or baking tray and toss in 2 tablespoons of olive oil and salt and pepper to taste. Roast in the oven for 25-30 minutes until semi-tender.
3. Remove from the oven, add 1 tablespoon of olive oil, onions, garlic, red pepper, cremini mushrooms, vegan sausages, nutritional yeast, and spices, and mix well. Continue to cook for 30 more minutes.
4. Remove from the oven and mix in black beans. Turn the oven to broil but don’t put it back in yet.
5. In a small separate bowl, add kale, 1 tablespoon of olive oil, and a pinch of salt and massage kale using your hands to break down the kale.
6. Top the skillet with massaged kale and cook for 3-5 minutes until the kale is crispy and slightly golden brown and remove from the oven. Season with more salt and pepper to taste.
7. Garnish with fresh cilantro and avocado, and serve with a side of grilled focaccia or bread (or both!).


  1. We used Field Roast Smoked Apple Sage Sausages because they are our favourite! Their Spicy Mexican Chipotle would also be amazing, or any other vegan sausage.

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