Hearty Pinto Bean Breakfast Hash

Breakfast hash has always been a weekend tradition for me, but why not make it a meal prep thing too?

Besides, there’s not much out there that can beat sweet potatoes, veggies and hearty pinto beans for breakfast.

I like doing one vegan meal per prep, so this week it was breakfast.

You don’t have to make this breakfast hash vegan.

I would replace the beans with sausage of your choice and add some cheese to make it flexitarian.

And if you’re not into pinto beans, replace them with black beans, chickpeas or whatever kind of bean you’re in the mood for that day.

As always, feel free to change up the veggies based on your preferences, what you have in the house or what’s available based on where you live!

This hash is really all about the potatoes anyway.

In this version pictured above, I used three different types of potato: baby red potatoes, golden potatoes and a small sweet potato.

I honestly think that’s what makes this hash special! I encourage you to mix it up based on what’s local and in season, but if you only got one big potato on hand, that works too.

Storage and reheating notes:

  • This breakfast hash is freezer friendly, however, note that I have not tested it. Should be good for 3-6 months.
  • If you freeze it, thaw it in the fridge one day before reheating, then reheat in the microwave or the stove (the stove might be better if it was previously frozen)
  • You can store this breakfast hash in the fridge for up to four days
  • It reheats well in the microwave and tastes awesome with some nutritional yeast on top!(optional)

If you end up prepping this meal, I’d love to see your recreation! Shoot me a DM on Instagram or use the hashtag #workweeklunch. You can also email a photo to me at talia(at)workweeklunch(dot)com.

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Print Recipe
Hearty Pinto Bean Breakfast Hash
This hearty, savory vegan breakfast option heats up well in the microwave and is perfect to take to work or eat at home before running out the door. Packed with protein and veggies, it will keep you fueled until lunchtime for sure!
Prep Time 10 mins
Cook Time 25 mins
Prep Time 10 mins
Cook Time 25 mins
  1. Add 1 TBSP oil to a skillet over medium heat. After 1 minute, add the chopped potatoes. Season with salt & pepper, then cover and cook for 10 minutes on medium/low heat, stirring occasionally.
  2. After 10 mins, check to see if potatoes are cooked through by eating one or slicing into it- it should be easy to chew/slice. If not, cook longer.
  3. When the potatoes are ready, add the remaining oil with all the veggies and remaining spices. Add a splash of water, stir. Cook covered for 10 minutes on medium/low heat.
  4. When the veggies are cooked through, add the beans and stir well, cooking for about 5 more minutes. Add more salt and pepper & stir.
  5. To assemble: divide the hash into 3 containers. Store in the fridge for up to 4 days and reheat in the microwave or on the stove!
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