Vegan Veggie Hash Brown Skillet
Veggie Hash Brown Skillet is a hearty, comforting staple across American breakfast tables and casual meals — bringing together crispy golden potatoes, colourful fresh vegetables, and savoury seasonings all cooked in one pan. This vegan version keeps every bit of that satisfying crunch and rich, homestyle flavour, using only plant‑based ingredients with no butter, eggs, or meat products. It works perfectly as a filling breakfast, a simple lunch, or a light dinner that is ready in under 30 minutes.
Shared by paula
Time
35 min
Serves
3
Difficulty
easy
đź›’ Ingredients
- 3 medium potatoes, grated or cut into thin matchsticks (russet or Yukon Gold work best)
- 1 cup broccoli florets,, ½ cup diced red bell pepper,, ½ cup sliced mushrooms
- ½ cup corn kernels (fresh, frozen, or canned and drained)
- ½ cup diced sweet potato (optional, for extra sweetness and colour)
- ½ small onion, diced.. 2 tbsp olive oil or vegetable oil,, 1 tsp garlic powder
- ½ tsp paprika,, ½ tsp dried thyme or oregano,, Salt and black pepper to taste
- Fresh lemon wedges, fresh parsley or chives to serve
👩‍🍳 Instructions
- 1
Prep the potatoes: If grated, squeeze out excess moisture using a clean kitchen towel or paper towels — this helps them turn extra crispy.
- 2
Cook the potatoes: Heat oil in a large skillet over medium‑high heat. Spread the potatoes evenly across the pan and cook undisturbed for 4–5 minutes until golden and crispy underneath. Flip and cook for another 3–4 minutes on the other side.
- 3
Add aromatics & veggies: Push potatoes slightly to the side, add onion and mushrooms; cook for 2–3 minutes until soft. Toss in broccoli, bell pepper, corn, and sweet potato if using.
- 4
Season & finish: Sprinkle over garlic powder, paprika, herbs, salt, and pepper. Stir everything gently to combine, then cook for another 8–10 minutes until all vegetables are tender and the potatoes are fully cooked and crisp.
- 5
Serve: Serve hot straight from the pan, squeeze over fresh lemon juice, and top with chopped herbs.