Vegan potato hash is super quick to make (just 30 minutes) and needs just 8 ingredients. And it feels really comforting, even though it’s packed full of veg and actually pretty healthy (ish)! It's the perfect dinner for those nights where you just can’t be bothered to cook properly!
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Give it a go if you fancy a one pot meal with minimal effort and minimal washing up. It’s also a great way to use up leftover veggies if you’ve had a roast, or even for leftover roast dinner or Christmas dinner.
👨🍳 Expert Tips
We love making this vegan hash as a way to use up leftover veggies and stop them from going to waste. So we've tried our best to make this a zero waste recipe.
For that reason, you don’t have to stick to the ingredients we’ve suggested, you can substitute for whatever you happen to have in the fridge. Some really good swaps include:
- Switch out the leeks for onion.
- Use cauliflower, carrots or mushrooms in place of the broccoli and sprouts.
- Sweet potato or butternut squash instead of potato.
When we’re making vegan potato hash we always leave the skins on the potatoes, because the skins are the best bit! Plus, you’ll be doing your bit to prevent waste by not throwing them away.
If you don’t want to include the skins in your meal that’s cool, try baking them to make delicious homemade crisps.
📋 Ingredient Notes
Feel free to switch out any of these ingredients when making your vegan hash, so that you can use up whatever you have lying around. Our suggested ingredients are:
- Potatoes. You can either use fresh potatoes or leftover roasties if you have it. Chop them quite small. Also, if you love potatoes, check out all of these vegan potato recipes.
- Vegan chicken. Alternatively you can use sausages, seitan roast or whatever other meat replacement you happen to have on hand.
- Broccoli and sprouts or any other green or cruciferous vegetable.
- Dijon mustard. You can sub this out for vegan horseradish sauce if you prefer, or check out these dijon mustard substitutes.
- Dried thyme. Fresh thyme also works really well if you have it.
🔪 Step-by-step Instructions
When making vegan potato hash, make sure you give your potatoes enough time to cook through, as they will take longer than everything else.
- First chop your potatoes up in small pieces. This will ensure that they cook quickly - you don’t want to end up with crunchy, half cooked potatoes!
- Chop up the rest of your veg into bite sized pieces.
- Add a splash of oil to a wok or saute pan and allow it to warm up.
- Pop your potatoes into the pan, and cook them on high for 10 minutes.
- Add in the leeks and thyme, and cook for another few minutes.
- Chuck in your vegan chicken (or other vegan meat substitute), broccoli and sprouts. Cook for 10 minutes more.
- Put in the dijon mustard, and stir it through so that everything gets nicely coated.
- Season with salt and pepper.
And that’s it! Serve up this awesome vegan potato hash with lashings of vegan gravy and whatever side dishes you fancy, and enjoy. You could even have extra dijon mustard for serving, or a bit of English mustard, like me. Dan thinks this is weird, but I like it!
Side note: did you know that this Bisto gravy is accidentally vegan? It goes great with this recipe.
Please see the recipe card at the end of this article for detailed measurements and instructions.
💭 FAQs
We have made this meal plenty of times without meal replacements. You could try whole food meat replacements (that are made from vegetables rather than 'fake meat') like Fry's or GoodLife, so that you don't have processed food included in the meal. These items may need to be baked then added to the pan at the end.
Yes! Basically, if you would serve it with a roast dinner, it can go in this vegan potato hash. Altogether, you'll need about 600-700g of vegetables. Try a mix of: carrots, cabbage, cauliflower, broccoli, sprouts, green beans, peas or parsnips.
Yes, it can be frozen for 3 months. However, if the meat replacement is frozen before adding it to the pan, check the instruction on the packet, as it may not be able to be frozen again.
🥕 What to serve with it
This vegan hash is yummy on it’s own, but you can also pair it with other things to make it into an even more substantial meal.
Swede mash
Try serving your vegan potato hash sitting on top of a bed of delicious, creamy swede mash. This recipe is really simple, you can make it in 25 minutes and it only has two ingredients - what’s not to love?
For that great roast dinner feeling, try serving your vegan hash up with a side of yummy sage and onion stuffing balls. The combination of stuffing and vegetables is the best! Our stuffing balls are also really simple to make, and you can make them gluten free by substituting breadcrumbs for a gluten free alternative.
Gravy
Anything with potato in it needs some gravy! We really like this vegan gravy recipe because it has a lovely rich flavour from using marmite and nutritional yeast. Serve this meal up with a generous helping of gravy for a really hearty dinner experience.
👨🍳 Other recipes you might like
If you like this vegan hash recipe and you’re looking for other warming and comforting dishes to see you through the winter months, we’ve got you covered!
- Vegan stew and dumplings
- Heart Vegan Beef Stew
- Vegan Sausage Casserole
- Vegan Goulash
- The Best Roast Potatoes
- Christmas Quorn Tacos (great for using up leftover sprouts!)
If you’re looking for even more winter comfort food inspiration, then check out our ultimate guide to vegan Christmas dinner recipes and our 35+ best vegan roast dinner recipes.
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📖 Recipe
Vegan Potato Hash In 30 Minutes
Ingredients
- 1 teaspoon oil
- 500 g potatoes – either fresh or leftover roast potatoes!
- 1 leek - sliced finely
- 200 g vegan chicken (you can alternatively use sausages, seitan roast or another meat replacement)
- 200 g broccoli - chopped into bite-size florets
- 200 g sprouts - cut in half
- 2.5 tablespoon Dijon mustard or vegan horseradish sauce
- 1.5 teaspoon dried thyme – you can also use fresh thyme
Garnish:
- Fresh thyme optional
- More Dijon Mustard
Instructions
- Chop the potatoes into small pieces, this is so they cook quickly. You don’t want to end up with crunchy potatoes!500 g potatoes
- Add a splash of oil to a wok or sauté pan.1 teaspoon oil
- Pop in the potatoes and cook on high for 10 minutes - stirring continuously, so as not to burn.500 g potatoes
- Add the leeks and thyme and cook for another few minutes1 leek, 1.5 teaspoon dried thyme
- Next, add the vegan chicken, broccoli and sprouts. Cook for another 10 minutes, whilst stirring a lot.200 g vegan chicken, 200 g broccoli, 200 g sprouts
- Put the dijon mustard in and stir through until everything is well coated. Season with salt and black pepper.2.5 tablespoon Dijon mustard
- Serve with vegan gravy and enjoy!
Notes
- You can switch up the vegetables! Using 600-700g altogether, try a mix of: green beans, parsnips, cauliflower, baby corn, carrots and peas.
- This is a perfect recipe for using up Christmas leftovers. Whether you've got too many sprouts in the fridge or leftover roast potatoes, they are ideal for this, and the herby goodness just tastes like Christmas.
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