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Greatest plates · Breakfast
Seitan & Mushroom Breakfast Hash with Smoked Paprika
A hearty, savoury vegan breakfast hash built on protein-rich seitan, golden crispy potatoes and meaty mushrooms, all warmed through with smoky paprika. It's the kind of one-pan breakfast that keeps you full for hours and delivers a serious hit of plant protein.
Serves 4Prep 15 minCook 30 minBreakfastseitan
Containsgluten
Protein 32%Carbs 33%Fat 35%
About 362 kcal a serve — 29 g protein, 30 g carbs, 14 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Parboil the potatoes
parboilPut the cubed potatoes in a saucepan, cover with cold salted water and bring to the boil. Simmer for 6–8 minutes until just tender at the edges but still firm in the centre, then drain well and leave to steam-dry for a couple of minutes.
In the saucepanPotatoes →
6–8 min, simmer
Crisp the potatoes
fryHeat 2 tablespoons of the olive oil in a large heavy frying pan over medium-high heat. Add the drained potatoes in a single layer and fry for 8–10 minutes, turning occasionally, until golden and crisp. Season with a pinch of the salt, then push to one side of the pan.
In the panPotatoes →
8–10 min, medium-high
Brown the seitan
brownAdd the remaining tablespoon of oil to the cleared space and tip in the seitan cubes. Fry for 4–5 minutes, turning, until browned and lightly crisp on the edges.
In the panSeitan →
4–5 min
Add the vegetables
softenStir in the onion, capsicum and mushrooms. Cook for 8–10 minutes, stirring now and then, until the mushrooms have released their liquid and everything is soft and starting to caramelise. Add the garlic in the last minute.
In the panVegetables →
8–10 min
Season with smoked paprika
seasonSprinkle over the smoked paprika, remaining salt and the black pepper. Toss everything together and cook for 2 more minutes so the paprika toasts and coats the hash.
In the panSeasoning →
2 min
Finish and serve
finishTake the pan off the heat, scatter over the parsley and spring onions and give it a final gentle toss. Spoon into bowls and serve hot.
In the panTo finish →
serve hot
Cook's noteSeitan varies in protein content between brands — check the label and aim for one with around 20–25 g protein per 100 g. For a bit of heat, add a pinch of chilli flakes with the paprika. Great with a squeeze of lemon or a dollop of vegan aioli.
Estimated per serve
362 kcal · 29 g protein · 30 g carbs · 14 g fatestimates, within ~10%
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