Go Back

Delicious Vegan Breakfast Hash

a Savored Grace original
Course Breakfast
Keyword bell peppers, cauliflower, garlic, kale, potatoes, spices, sweet potatoes, vegan
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Makes 4 servings


  • 1 lb. purple potatoes or jewel colored fingerling potatoes peeled if necessary, medium diced
  • ½ lb. sweet potato peeled and medium diced
  • 4 tbsp. olive oil divided
  • salt and fresh ground black pepper
  • ¼ tsp. dried rosemary
  • ½ small yellow onion diced (about a heaping ½ cup)
  • ½ green bell pepper diced (about ½ cup)
  • 1 tsp. garlic powder
  • ¼ tsp. cumin
  • ¼ tsp. smoked paprika
  • dash of crushed red pepper
  • ½ small head cauliflower riced (about 1½ cups)
  • 3 –4 leaves lacinato kale destemmed and sliced into ribbons
  • ½ tsp. fresh thyme leaves or two dashes dried thyme leaves
  • 2 tbsp. white wine vinegar


  • Heat oven to 425°.
  • Toss the diced potatoes and sweet potatoes with 2 tbsp. olive oil, salt, pepper, and rosemary. Spread in a single layer on a large, lined baking sheet. Roast for 25 minutes, stirring halfway.
  • When the potatoes come out of the oven, start cooking the rest of the veggies.
  • Heat the remaining 2 tbsp. olive oil in a very large skillet over medium heat. When hot, add the onions and green peppers. Season with salt, black pepper, garlic powder, cumin, smoked paprika, and crushed red pepper. Stir regularly until the onions are beginning to brown.
  • Add the roasted potatoes and continue to sauté another 2–3 minutes.
  • Add in the riced cauliflower and kale, stirring until the kale is wilted and the cauliflower is beginning to brown.
  • Season the pan with white wine vinegar and fresh thyme. Stir to combine. Taste and adjust salt and pepper as needed.