Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

Download the app
  • Prep-time: / Ready In:
  • Makes 9 cups

Hash is a great dish for using up leftover veggies in your fridge that you don’t know what to do with. Seasoned with fragrant garlic, smoky chili powder, and lots of fresh herbs, this recipe is a  hearty and healthy way to start your day. Serve it with a side of whole grain toast and a scoop of homemade vegan yogurt, and you’ve got a breakfast of champions!

Tip: To neatly slice corn from the cob, stand the stem end on the center hole of a tube pan. Slice downward so kernels fall into the pan.

herbed breakfast hash in a metalskillet with a wooden spoon and slices of toasted bread on the side


  • ½ cup chopped onion
  • ½ cup chopped red bell pepper
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1½ cups low-sodium vegetable broth
  • 2 lb. chopped red potatoes
  • 1½ cups fresh sweet corn kernels (cut from 3 ears)
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 cup grape tomatoes, halved
  • ⅓ cup chopped fresh herbs, such as basil, dill, parsley, and/or thyme
  • Sea salt, to taste
  • Freshly ground black pepper, to taste


  1. In an extra-large skillet cook onion, bell pepper, garlic, and chili powder over medium 3 to 4 minutes, stirring occasionally. Add vegetable broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add potatoes and 1 cup of the broth. Cover and cook 10 to 15 minutes or until potatoes are almost tender.
  2. Add corn, zucchini, and the remaining broth; cook 5 to 7 minutes or until tender. Stir in tomatoes and herbs. Cook 1 to 2 minutes or until heated through. Season with salt and black pepper.

Comments (0)

(0 from 0 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit

Learn how to cookplant-based meals at home


Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle


With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

herbed breakfast hash in a metalskillet with a wooden spoon and slices of toasted bread on the side see more from this author
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap