breakfast hash bowl

breakfast hash bowl_hot for food

Ahh, breakfast… most people say it’s the best meal of the day! But there’s more to vegan breakfasts than oatmeal and smoothies.

Grab some spuds and get ready for a big bowl that’s super hearty! This breakfast hash bowl is a lighter, vegan-friendly version of a greasy spoon diner style breakfast. It’s made with mashed potato hash and savory tofu scramble.

If you’ve recently transitioned to veganism and miss scrambled eggs, tofu has your back and you’ll barely know the difference. If you had a few too many drinks and aren’t feeling so hot this morning, it might just be the perfect hangover brunch, too! 

vegan breakfast hash bowl hot for food

Oh there’s plenty more breakfast ideas where this came from! Check out my tofu benny, my bacon & egg breakfast trifle, or just for for the classic pancakes.

breakfast hash bowl_hot for food
5 from 1 vote
Print Recipe

breakfast hash bowl

Behold, the perfect vegan-friendly brunch idea! Check out this breakfast hash bowl for savory, filling way to start your day. 

Course Breakfast
Keyword breakfast bowl, brunch, potatoes, tofu
Prep Time 18 minutes
Cook Time 22 minutes
Total Time 40 minutes
Servings 2
Author Lauren Toyota


mashed potato hash

  • 2 C peeled, cubed and cooked potatoes
  • 1-2 tbsp grapeseed oil
  • 1/4 tsp paprika
  • sea salt and ground black pepper, to taste

tofu scramble

  • 1/2 brick medium firm tofu
  • 1/2 C chopped mushrooms
  • 1/2 tsp turmeric
  • 1 tbsp nutritional yeast
  • 1 tbsp nondairy milk
  • sea salt and ground black pepper, to taste
  • 1/2 C finely chopped spinach
  • 2 tbsp salsa


  1. If you aren’t starting with leftover cooked potatoes, peel and cube 2 small potatoes and boil for 10 minutes. Drain from water (do not rinse).

  2. In a large pan heated to medium, add 1 tablespoon of grapeseed oil and the cooked potatoes. Using a fork or a potato masher, mash up the potatoes so they are chunky and sort of half mashed. Spread them out in an even layer in the pan and allow them to cook on one side for approximately 7 to 8 minutes, or until the underside is golden and crispy. Flip the potato mash and add another tablespoon of grapeseed oil to the bottom of the pan, if necessary, and cook the other side for another 7 to 8 minutes or until golden and crispy. Watch the heat and lower to medium-low to prevent burning. Once the potatoes are done crisping, transfer them to your serving bowl and cover with foil to keep warm.

  3. You can use the same pan for the tofu scramble since there will be residual oil in the pan you can use. Heat the pan over medium heat again, crumble the tofu in the pan and add chopped mushrooms. Cook for 2 minutes.

  4. Add turmeric, nutritional yeast, nondairy milk, and sea salt and ground black pepper to taste. Stir to combine well and cook for 3 to 4 minutes or until mushrooms are nearly done. Add spinach in during the last minute of cooking, allowing it to wilt and soften.

  5. Put tofu scramble on top of potato hash and add a dollop of your favorite salsa on top. Serve immediately.

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