Vegan corned beef hash is an easy breakfast skillet meal made with onions, potatoes, beans, and tofu that’s flavored like traditional corned beef! This gluten-free vegan breakfast will satisfy big appetites, picky eaters, and is an all-around family favorite!
You will LOVE this vegan corned beef hash because it’s…
- a filling hearty breakfast.
- packed with plant-based protein
- gluten-free, dairy-free, and egg-free!
- kid-friendly!
- easy to make ahead and reheat!
- not necessarily for breakfast, it makes a great 1 pot skillet meal for dinner too!
My father is a big breakfast eater and always made corned beef hash when I was a kid. It was something that I forgot about when I went vegan nearly 2 decades ago. That is until I started making vegan corned beef and cabbage.
I decided to make another batch of the corned beef, chop it up and throw it in a skillet with some fried onion, beans, and shredded potatoes. The result was just as I remembered from my childhood and my husband and 2 boys went crazy over the new breakfast skillet meal!
What you will need to make vegan corned beef hash:
For the corned beef flavored tofu:
- Tofu – any firm or extra firm tofu that has been drained and presses. (or another meat alternative like seitan, TVP, soy curls, or jackfruit).
- Water – for the base of your marinade.
- Salt – to make a salty brine.
- Pickling Spice – for flavor. This can be purchased in the spice section of most grocery stores. (I put it into a metal tea ball to keep the strong spices from getting stuck on the “corned beef.”
- Mustard Seeds – for flavor. There is some in the pickling spice, but I like more. (optional)
- Coriander Seeds – for flavor. There is some in the pickling spice, but I like more. (optional)
- Bay Leaf – for flavor. There are some bay leaves in the pickling spice (optional)
- Beet – (optional) for color and a little sweetness. I use the pre-cooked ones that come in a vacuum-sealed pack in the produce section. You can also use a fresh beet, but just blanch it and peel it before adding it to the pot. (You can also add a few drops of red food coloring and a tsp of brown sugar instead).
What you will need for the hash:
- Shredded potatoes – I use the bags of pre-shredded hashed potatoes because it saves a ton of time and effort to not have to peel and shred. You can use fresh potatoes too and shred them yourself, but it’s a lot more work. (You can also dice the potatoes small and boil them until slightly soft and then use them in your hash).
- Onion – peeled and diced for flavor.
- Beans – (optional) but it adds a little more flavor, texture, and protein to the dish. I like kidney beans, but you can use any kind that you like or just omit them.
- Oil – for frying the onion and hash. Any neutral-flavored oil will work well.
- Salt and Pepper – for flavor, you can also add some garlic powder or some of your favorite spices.
- Ketchup – to drizzle on top! It’s optional, but highly recommended!
To make vegan tofu corned beef…
- Make a flavored brine by adding water, salt, pickling spice, mustard and coriander seeds, a bay leaf, and beet to a medium-sized pot.
- Boil the brine for about 10 minutes to get the spices to release flavor.
- Add cubed tofu (or another meat alternative like seitan, TVP, soy curls, or jackfruit).
- Simmer for about 5 minutes and then turn off the heat and let it sit for about 30 minutes. (or cover and put in the fridge until you are ready to cook).
- Pour the tofu in a colander and let it drain well.
- Put some oil in the bottom of an iron skillet or nonstick skillet and fry for about 6-8 minutes until slightly crispy. (or bake the tofu on an oiled cookie sheet at 375° F for about 45 minutes until it starts to get crispy at the edges).
- Remove from the skillet and make the hash.
To make the vegan breakfast hash…
- Sauté a diced onion over low heat in some oil for about 5 minutes until they become translucent.
- Turn up the heat to medium-high.
- Add shredded potato hash to the onions.
- Add some beans that have been drained and rinsed.
- Sprinkle with salt and pepper.
- Stir frequently with a spatula flipping the potato hash to cook it through. This will take about 10 minutes depending on if you use fresh or frozen potatoes or the size of the potato shreds. (Smash up the beans a little when stirring).
- Add the tofu “corned beef” to the skillet and mix well.
How do I make a plain vegan breakfast skillet without the “corned beef?”
If making the tofu corned beef sounds like too much work or it’s just not your thing, you can simply omit the tofu or replace it with some mushrooms and or bell peppers for a delicious veggie hash!
Want some more awesome savory vegan breakfast ideas? Check out my easy vegan scrambled eggs, chickpea omelets, or these mini vegan crustless quiche muffins!
If you’re a planner and like to meal prep, check out my post with tons of vegan prep breakfast ideas!
Want some daily vegan inspiration? Follow me on Instagram to get ideas and direct links to the recipes!
A recipe for corned beef flavored tofu in a vegan breakfast skillet meal made with potatoes.
- 1 14 oz package Tofu (firm) drained and pressed
- 5 cups Water
- 1 tbsp Salt
- 1 tsp Pickling Spice
- 1 tsp Mustard Seeds (optional)
- 1 tsp Coriander Seeds (optional)
- 1 leaf Bay Leaf (optional)
- 1 small Beet (optional) for color and a little sweetness. I use the pre-cooked ones that come in a vacuum sealed pack in the produce section. You can also use a fresh beet, but just blanch it and peel it before adding it to the pot. (You can also add a few drops of red food coloring and a tsp or brown sugar instead).
- 4 cups Potatoes shredded. The frozen type works well.
- 1 medium Onion peeled and diced
- 1 cup Kidney Beans (optional)
- 2 tbsp Oil any neutral flavored oil will work
- 1 tsp Salt
- 1/4 tsp Pepper
- 1 squeeze Ketchup (optional)
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Make a flavored brine by adding water, salt, pickling spice, mustard and coriander seeds, a bay leaf, and a beet to a medium-sized pot.
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Boil the brine for about 10 minutes to get the spices to release flavor.
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Add cubed tofu (or another meat alternative like seitan, TVP, soy curls, or jackfruit).
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Simmer for about 5 minutes and then turn off heat and let it sit for about 30 minutes. (or cover and put in the fridge until you are ready to cook).
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Pour the tofu in a colander and let it drain well.
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Put some oil in the bottom of an iron skillet or nonstick skillet and fry for about 6-8 minutes until slightly crispy. (or bake the tofu on an oiled cookie sheet at 375° F (190°C) for about 45 minutes until it starts to get crispy at the edges).
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Remove from the skillet and make the hash.
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Sauté a diced onion over low heat in some oil for about 5 minutes until translucent.
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Turn up the heat to medium-high.
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Add shredded potato hash to the onions.
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Add beans that have been drained and rinsed.
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Sprinkle with salt and pepper.
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Stir frequently with a spatula flipping the potato hash to cook it through. This will take about 10 minutes depending on if you use fresh or frozen potatoes or the size of the potato shreds. (Smash up the beans a little when stirring).
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Add the tofu “corned beef” to the skillet and mix well.
- You can simply omit the tofu or replace it with some mushroom and/or bell peppers for a delicious veggie hash!
- Use a well-seasoned iron skillet or a non-stick frying pan. (tofu sticks easily when pan frying, but it never sticks to my well-seasoned iron skillet)!
