Hearty hash brown skillets are irresistible, and this one becomes a main dish with sweet potatoes, greens, and vegan chorizo. Golden and sweet potato hash browns just might become your brunch go-to dish, and it’s hearty enough to serve for dinner.
Make your own vegan tempeh and mushroom chorizo recipe you can link to on this site; or, use packaged plant-based chorizo. There are several great varieties to choose from, among them:
- Cacique Soy Chorizo
- Frieda’s Soyrizo
- Morningstar Farms Veggie Chorizo Crumbles
- No Evil El Capitan Chorizo
- No Evil El Zapatista Chorizo
- Tofurky Chorizo-Style Crumbles
- Upton’s Chorizo Seitan
Or, you could DIY and make this recipe for Easy Vegan Mushroom and Tempeh Chorizo.
Complete the meal: All you need is fresh bread or tortillas, and a simple salad or raw vegetable dish. Add a plate of sliced oranges for a great flavor contrast.
More hash browns:
Recipe adapted from Plant-Powered Protein: 125 Recipes for Using Today’s Amazing Meat Alternatives © 2020 by Nava Atlas. Reprinted by permission. Photos by Hannah Kaminsky, BittersweetBlog.com.
- 1 large sweet potato 4 to 5 medium-large golden or red-skinned potatoes
- 2 tablespoons olive oil, divided
- 1 medium onion, finely chopped
- 1 medium zucchini, diced
- 2 cups finely chopped kale or green cabbage
- 8- to 10-ounce package plant-based chorizo or Tempeh and Mushroom Chorizo (see link to recipe in Notes)
- 1 teaspoon sweet or smoked paprika, or more, to taste
- Salt and freshly ground pepper to taste
- 1/4 cup chopped parsley or cilantro, or more, to taste
- To microwave or cook the potatoes: Microwave the sweet potato starting with 2 minutes, then add a minute until about half done—it can be pierced, but with some resistance. Microwave the other potatoes starting at 1 minute per potato, also until about half done. When the potatoes are cool enough to handle, cut them into 1/2-inch dice. If using sweet potato, you may prefer peeling them first. Alternatively, you can peel and dice the potatoes and cook them together in gently simmering water for about 15 minutes. Either of these methods can be done ahead of time.
- Heat the half of the oil in a large skillet. Add the onion and sauté over medium heat until translucent. Add the diced potatoes and continue to sauté, stirring often, until they and the onion are lightly browned, 10 to 15 minutes
- Add the zucchini and greens sauté for 2 to 3 minutes longer, or just until tender. Move this mixture to a plate or bowl and cover.
- Heat the remaining oil in the skillet if using packaged chorizo. Sauté until it turns light brown, breaking up larger chunks with a wooden spoon or spatula. If making your own chorizo, follow the recipe.
- Once the packaged or homemade chorizo is done, return the vegetable mixture to the skillet. Stir together gently and heat through as needed.
- Season with paprika, salt, and pepper. Stir in most of the parsley, reserving some for topping. Serve at once.
If making your own, see this site's recipe for Easy Vegan Mushroom and Tempeh Chorizo.
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