Vegan Baked Bean and Potato Breakfast Hash (Oil-Free)

Vegan Bean & Potato Breakfast Hash

This Vegan Baked Bean and Potato Hash is your perfect Sunday morning lazy breakfast! It also makes for an excellent whole-foods, plant-based, oil-free meal prep recipe to be enjoyed cold or reheated the next day.

I usually crave sweet eats for breakfast like a smoothie or pancakes, but sometimes I get a hankering for something savoury. This Vegan Baked Bean and Potato Breakfast Hash fits the bill, offering up a hearty, protein and nutrient dense breakfast that will leave you feeling satisfied for hours.

You can definitely put your own spin on this recipe. Try adding different veggies like mushrooms or kale, or swapping out your pinto beans for red or white. If you’re looking for more roasted veggie recipes, this is also an excellent blog post (32 recipes with roasted veggies) by my friend Richmond over at MealPrepify.

Why I Love Potatoes

Potatoes often get a bad rap in the health and wellness community, but I blame it completely on french fries! Fries which are often drenched in oil are indeed calorie and fat dense. However, when you bake, boil or sauté potatoes, they can be an excellent component of a healthy whole-foods, plant-based lifestyle. In fact, potatoes are a great source of vitamin C, vitamin B6, potassium and manganese.

I love utilizing potatoes as a whole-foods energy source in our plant-powered meal plans. If you haven’t heard I have a meal prep program called Plant Ahead. It helps people save time and money while following a plant-based lifestyle!

For just $7.99 per month (with the ability to cancel anytime) members get access to my entire database of whole-foods, plant-based meal plans that come with itemized shopping lists and the caloric information with each recipe. This Vegan Baked Bean and Potato Hash first appeared in the Plant Ahead Program. It was loved so much with members I just had to share it with all of you!

You can get in on the Plant Ahead program for that low price right now:

JOIN NOW!

With access to all our past plans, members who sign up also receive a free vegan dessert and snack ebook. You don’t want to miss out on this!

Vegan Baked Bean and Potato Breakfast Hash Recipe

Serve this Vegan Breakfast Hash up for brunch to your family and friends and you’ll be the talk of the town!

Vegan Baked Bean & Potato Breakfast Hash (Oil-Free)

A quick and easy whole-foods, plant-based savoury breakfast utilizing pinto beans, yukon gold potatoes and veggies.
Prep Time40 mins
Servings: 3

Equipment

  • Oven Safe Pan

Ingredients

  • 8 Yukon Gold Potatoes
  • 1.5 Cups Pinto Beans Canned
  • 1/2 Zucchini
  • 1 Red Bell Pepper
  • 1/2 Cup Mushrooms
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 3 Cloves Garlic Minced
  • 1/2 Yellow Onion

Instructions

  • Preheat oven to 375F.
  • Chop your potatoes and lay them out on a parchment paper lined baking sheet. Sprinkle with salt and pepper and put in the oven. Bake for 25 minutes.
  • Chop your bell pepper, zucchini, onion, mushrooms and mince your garlic. Drain and rinse your beans. Add all of these ingredients to a separate baking or casserole dish, along with the spices. Place in the oven and bake for 15 minutes.
  • Once both the potatoes and vegetable/bean mixture is cooked, combine them into one dish and add more salt and pepper as needed. Lends three servings.
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Showing 2 comments
  • Deb

    5 stars
    Love this-especially with a group for a buffet breakfast.

    • carleigh

      Awe thank you! Absolutely perfect for a buffet breakfast.