vegan breakfast skillet

Breakfast Hash Browns and Veggie Skillet -&nbsp; a homemade version of my favorite restaurant breakfast! Crispy seasoned hash browns and sautéed vegetables topped with creamy avocado and spicy salsa. Served up with a side of toast and a bottomless cup of coffee, it's breakfast perfection!

Breakfast Hash Browns and Veggie Skillet

potatoes

olive oil

salt (or

paprika

black pepper (or

onion

oregano

garlic

green bell pepper

red bell pepper

zucchini (chopped)

mushrooms

grape tomatoes (halved)

spinach

avocados (peeled, pitted, and sliced)

salsa (your favorite)

cilantro (optional)

Cook the frozen diced potatoes according to package directions, using oil if the directions call for it. Sprinkle with the salt, pepper, and paprika, and stir.&nbsp;

For the Breakfast Hash Browns

Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and sauté 5 to 6 minutes until translucent.

Add the garlic, oregano, salt, and pepper, and cook 1 minute.

Add the peppers, zucchini, mushrooms, and tomatoes. Sauté 4 to 5 minutes until the vegetables start to become tender.

Add the spinach, stir, and cook through 2 to 3 minutes until slightly wilted.&nbsp;

For the Skillet Veggies

Plate the hash browns and veggies with avocado slices and salsa on the side. Sprinkle with chopped cilantro, if using.

To Serve

Top 1 vegan breakfast skillet recipes from across the web

The most viewed vegan breakfast skillet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Breakfast Hash Browns and Veggie Sk...

Top 1 vegan breakfast skillet recipes from across the web

The most viewed vegan breakfast skillet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Breakfast Hash Browns and Veggie Sk...

The most viewed vegan breakfast skillet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine