Vegan Baked Bean and Potato Breakfast Hash (Oil-Free)
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 green smoothie or berry oatmeal, 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.
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:
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)
- Oven Safe Pan
- 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
- 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.