We were craving a breakfast dinner the other night, so I grabbed some hash browns, made some tofu eggs, and created this. I call it a Vegan Hash Brown Omelette.

skillet with vegan hash brown and vegan tofu eggs

I guess it’s more of a hash brown sandwich, but whatever you want to call it, it was pretty darn tasty and very filling. And of course, you can customize this a million different ways.

I used a bag of hash browns, some tofu to make the eggs, a little leftover cheese sauce, some sauteed veggies, and a few mushrooms.

Plus I cooked it on my George Foreman grill, using it like a panini press, but you can just as easily make this on a griddle.

Don’t like tofu? Leave it out, or maybe try my other recipe for making vegan eggs using chickpea flour. Don’t feel like cooking another recipe? If you’re not too concerned with processed foods there is a product called Just Egg in the stores that I’ve heard is pretty good.

Same with the cheese sauce, if you don’t already have some of mine in the fridge (I always do), leave it out or use something different. It’s all up to you because I know sometimes you just want a quick bite to eat after a long day with the kids or at the office.

But if you want to make this the way I did – let’s carry on!

Vegan Hash Brown Omelette Ingredients

bag of simply potatoes

These are what I use for Vegan Hash Browns, and they are in the refrigerated cooler section of your grocery store. There is also another brand called Mr. Dells that is frozen and only has ‘potatoes’ on its ingredient list.

And yes, you can absolutely shred your own potatoes for this, but I like the convenience of already having them ready to go.

ingredients for vegan hash brown


Use whatever veggies you like, but for mine, I sauteed a little onion, red & yellow bell pepper, and a few portobello mushrooms. I had about 1 cup after they had all softened. I sauteed them in a little veggie broth with a pinch of salt. That’s it.

Tofu Eggs

vegan tofu eggs

You will only need half of a 12oz package of extra-firm tofu for 1 package of Simply Potatoes. Press the water out, and then crumble it up into the same skillet you sauteed the veggies in.

Whisk all the dry ingredients into ¼ cup of plant milk (I like oat milk) and pour this into the skillet too, stirring constantly over med heat until your “eggs” have the consistency you like.

Tumeric is the key ingredient that will give your eggs their yellow color, and the Indian black salt will give them their familiar ‘eggy’ flavor. If you don’t have the Indian black salt (also called Kala Namak) – no worries it will still be good, but if you ever get the opportunity to try it one day – I think you’ll be surprised.

I’ll include an affiliate link and I will make a few pennies as an Amazon affiliate if you buy any.

Vegan Cheese

The cheese sauce is kind of like the glue that holds this whole thing together. As I mentioned, I usually have my cheese sauce in the fridge, but if you aren’t opposed to store-bought, Violife, Field Roast, and Miyokos are all pretty popular brands. Just sandwich a few slices between the hash browns as you’re cooking and they should melt nicely.

Cooking the Vegan Omelette

top layer of simply potatoes on a vegan omelette

The bags of simply potatoes are 20oz in size, so after preheating your George Foreman or Panini Press, carefully spread half a bag (I think I weighed it as 279g) on your grill into a rectangular shape.

  • Then lay down a thin layer of cheese sauce on top of your potatoes
  • Then spread your tofu eggs evenly on top of that
  • Then spread your sauteed veggies evenly on top of the eggs
  • Then cover all of it with the last half of your potatoes
  • And close the lid – cook until browned – about 10-15 minutes but watch closely!

If you are doing this on a griddle – I would spread the entire bag of potatoes out to cook and only spread the cheese, tofu, etc. on half of it – so you can easily fold the other half over making the ‘omelet’.

This recipe can (and probably will) get messy, but if you don’t need to take pictures as I do, who cares right? As long as it all gets cooked and it tastes good – that’s all that matters. The tofu and the veggies are already cooked, right?

finished picture of vegan hash brown omelette

It’s just browning the potatoes that can be a trick. If all else fails – layer them on a sheet pan and air fry or roast in your oven!

And finally, garnish your beautiful creation with whatever you like. I chose Hatch green chile, green onion tops, a little cilantro, and a few cherry tomatoes.

I hope you enjoy this recipe and as always, let me know in the comments how it turned out.

Until next time!

final Pinterest photo of my vegan hash brown omelette


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Vegan Hash Brown Recipe

  • Author:
    Chuck Underwood

  • Prep Time:
    45 min

  • Cook Time:
    10 min

  • Total Time:
    55 minutes

  • Yield:
    24 servings 1x

  • Category:
    Potatoes, Breakfast

  • Method:

  • Cuisine:

  • Diet:


We were craving a breakfast dinner the other night, so I grabbed some hash browns, made some tofu eggs, and this is what I created. I call it a Vegan Hash Brown Omelette. 






  1. Prepare cheese sauce (if using)


  1. Finely chop veggies and saute in water/broth until softened
  2. Set aside


  1. Press tofu to remove as much moisture as you can
  2. Crumble into skillet and cook gently on med heat
  3. Add seasonings to milk and stir into tofu
  4. Cook to desired consistency and set aside


  1. Spread half the bag of potatoes out evenly onto your grill or panini
  2. If using a griddle, it may be easier to spread the entire bag out so you can fold your omelette
  3. Spread a thin layer of cheese sauce
  4. Spread the tofu eggs evenly
  5. Spread the veggies evenly
  6. Top with remaining potatoes (or fold over if using a griddle)
  7. Cook until browned – about 10-15 min (watch carefully)
  8. Serve with your choice of garnishes


Keywords: vegan hash brown

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